Main Course

Matar Paneer

A classic North Indian curry combining paneer cubes and green peas in a tomato-based gravy. This mildly spiced, restaurant-favorite vegetarian dish is comfort food at its finest.

Md Afroz Alam

Cook Time

Servings

reviews

Easy

Difficulty

Instructions

Prepare ingredients

Cut paneer into 2cm cubes and soak in warm water. If using fresh peas, blanch them in boiling water for 3 minutes; frozen peas can be used directly. Soak cashews in hot water for 15 minutes.

Soaking paneer in warm water keeps it soft and prevents it from becoming rubbery.

Make the gravy base

Cook chopped onions, tomatoes, ginger-garlic paste, and soaked cashews with 1 cup water for 12 minutes until soft. Cool and blend into a smooth puree.

A smooth puree creates the characteristic silky restaurant-style gravy.

Cook the curry base

Heat butter in a pan, add the pureed mixture, chili powder, coriander powder, and salt. Cook for 8-10 minutes, stirring frequently, until the gravy thickens and oil begins to separate from the sides.

Cook the gravy until it's thick enough to coat the back of a spoon.

Add peas and paneer

Add green peas and cook for 5 minutes until tender. Add drained paneer cubes and half the garam masala. Simmer gently for 3-4 minutes to allow paneer to absorb flavors without overcooking.

Don't boil vigorously after adding paneer - gentle simmering keeps it soft.

Finish the dish

Stir in cream, remaining garam masala, and kasuri methi crushed between palms. Simmer for 2 minutes. The curry should be creamy with a medium consistency. Serve hot with naan, roti, or rice.

Adjust cream and water to achieve your preferred consistency - some like it thick, others prefer it saucy.