Matar Paneer

Nutrition · per serving

Steps

1. 1

   Prepare everything before you start: cut the paneer into cubes, finely chop the onion and garlic, grate the ginger, and measure the spices. If your paneer is very firm, soak it in hot water for 5 minutes, then drain; this helps it stay soft in the curry.

   200 g paneer, cut into 2 cm cubes1 medium (120 g) onion, finely chopped3 cloves (12 g) garlic, finely chopped15 g ginger, finely grated1 tsp (2 g) cumin seeds1 tsp (2 g) ground coriander1/4 tsp (0.5 g) ground turmeric1 tsp (2 g) Kashmiri chilli powder1 tsp (2 g) garam masala3/4 tsp (4 g) salt1/2 tsp (2 g) sugar
2. 2

   Heat the oil and ghee in a wide frying pan or sauté pan over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds until fragrant but not darkened.

   1 tbsp (15 ml) neutral oil1 tbsp (15 g) ghee1 tsp (2 g) cumin seeds
3. 3

   Add the chopped onion and cook for 5-6 minutes, stirring often, until softened and lightly golden. Add the garlic and ginger and cook for 30-45 seconds, just until the raw smell disappears; do not let the garlic brown.

   1 medium (120 g) onion, finely chopped3 cloves (12 g) garlic, finely chopped15 g ginger, finely grated
4. 4

   Lower the heat slightly. Stir in the ground coriander, turmeric, and Kashmiri chilli powder for 10 seconds, then immediately add the tomato puree, salt, and sugar. Cook for 4-5 minutes, stirring regularly, until the masala thickens, turns slightly darker, and the fat begins to separate at the edges.

   1 tsp (2 g) ground coriander1/4 tsp (0.5 g) ground turmeric1 tsp (2 g) Kashmiri chilli powder200 g tomato puree3/4 tsp (4 g) salt1/2 tsp (2 g) sugar
5. 5

   Add the water and bring to a gentle simmer, scraping the pan so all the concentrated masala dissolves into the sauce. Stir in the peas and cook for 2 minutes.

   120 ml water120 g frozen green peas
6. 6

   Add the paneer and garam masala. Simmer gently for 2-3 minutes only, turning the paneer carefully so the cubes stay intact. Avoid vigorous boiling, which can make paneer tough.

   200 g paneer, cut into 2 cm cubes1 tsp (2 g) garam masala
7. 7

   Lower the heat and stir in the double cream and lemon juice. Cook for 30 seconds more, just to warm through. Taste and adjust seasoning if needed; the finished curry should be lightly creamy, balanced, and spoon-coating rather than watery.

   40 ml double cream1 tsp (5 ml) lemon juice
8. 8

   Turn off the heat and sprinkle over the fresh coriander. Let the curry rest for 2 minutes before serving so the flavors settle. Serve hot with roti, naan, or steamed rice.

   2 tbsp (8 g) fresh coriander, chopped

Origin & History

Matar Paneer is a beloved North Indian curry, especially associated with Punjabi home cooking and restaurant menus across India. The combination of paneer and peas in a spiced tomato-based gravy became popular as paneer emerged as a staple vegetarian protein in northern regions. Today it is considered a comforting everyday dish as well as a common celebratory meal served with flatbreads or rice.