Matar Paneer Recipe

Ingredients

• 250 gpaneer, cut into cubes
• 250 ggreen peas
• 60 ml (4 tablespoons)oil
• 5 ml (1 teaspoon)cumin seeds
• 2 mediumonions, finely chopped
• 15 ml (1 tablespoon)ginger-garlic paste
• 2 mediumripe tomatoes, puréed (about 240 ml)
• 1green chilli, chopped
• 10 ml (2 teaspoons)ground coriander
• 2.5 ml (½ teaspoon)ground turmeric
• 5 ml (1 teaspoon)red chilli powder, or to taste
• 15 ml (1 tablespoon)gram flour (besan)
• 10 ml (2 teaspoons)kasuri methi, crushed
• 360 ml (1½ cups)water
• 2.5 ml (½ teaspoon)garam masala
• 15 g (⅓ cup)fresh coriander leaves, chopped
• A pinch, plus to tastesalt

Instructions

1. 1

   Fry the paneer

   Heat 30 ml (2 tablespoons) of oil in a frying pan. Add the paneer cubes and fry without moving them for 2 minutes, until small brown spots appear. Turn them and cook for another 2 minutes. Lift them out with a slotted spoon and leave on kitchen paper to drain.

2. 2

   Temper the cumin

   Add the remaining 30 ml (2 tablespoons) of oil to the oil left in the pan. When warm, add the cumin seeds and let them splutter.

3. 3

   Cook the onions

   Add the chopped onions and cook over a medium heat, stirring, with a pinch of salt to help them soften.

4. 4

   Brown the onions

   Cook until the onions first soften and turn translucent, then become golden brown. This should take about 8–10 minutes.

5. 5

   Add the paste

   Stir in the ginger-garlic paste and cook for 1–2 minutes, until its raw aroma has faded.

6. 6

   Add the spices

   Lower the heat, then add the turmeric, ground coriander, chilli powder, chopped green chilli and gram flour.

7. 7

   Cook the spices

   Stir frequently for 1 minute to cook off the raw aroma. If the mixture looks as though it may catch, add a few drops of water.

8. 8

   Reduce the tomatoes

   Bring the heat back up to medium. Add tomato paste if using, followed by the tomato purée, and mix well. Cover and cook until reduced and oil begins to show at the sides, stirring occasionally to prevent sticking.

9. 9

   Simmer the gravy

   Stir in the kasuri methi, then add 360 ml (1½ cups) of water. Cover and bring to the boil.

10. 10

    Finish the curry

    Add the garam masala, fried paneer and peas. Cook for a further 5–6 minutes.

11. 11

    Add coriander

    Stir in the chopped coriander near the end of cooking and serve.

What is matar paneer?

Matar paneer is a North Indian curry whose name describes its two main ingredients: matar means peas, and paneer is a fresh, mild cheese. It is commonly made at home in several forms, from gently spiced to richly seasoned.

This version builds its gravy from browned onions and puréed tomatoes, then adds gram flour for body and kasuri methi for a savoury, fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 11g protein, 16g carbs, 24g fat.

The peas and tomatoes provide much of the carbohydrate, while paneer and oil account for most of the fat; paneer also supplies protein. Serve a portion with rice or flatbread and a fresh vegetable side, adjusting the amount of bread or rice to suit the meal.

Build flavour with the onions

Golden onions: Give them the full 8–10 minutes over medium heat. Their gradual browning lays down a sweet, savoury base for the tomato gravy.

Ginger and garlic: Cook the paste briefly after the onions. Moving on once its raw smell has faded keeps it fragrant without letting it scorch.

Fry paneer gently

Brown spots: Let the paneer sit undisturbed for the first 2 minutes so it can colour on the pan-facing side. Turn the cubes and fry for another 2 minutes.

Tender centre: The aim is a little colour on the outside, not a long, hard fry. Drain the cubes on kitchen paper while you prepare the gravy.

Keep the spices from catching

Low heat: Add the ground spices, chilli and gram flour after lowering the heat. Stir frequently for the full minute so the mixture cooks without burning.

A little water: If the spices begin to stick, a few drops of water can loosen the pan. Once the tomato purée is added, stir it through and keep stirring occasionally as it reduces.

Reduce the tomato base

Thickening cue: Cook the tomato mixture covered until it has reduced and oil starts to appear at the sides. The time can vary, so use that change in appearance rather than relying on a fixed number of minutes.

Kasuri methi: Crush the dried leaves before adding them to release their aroma. They season the gravy differently from fresh coriander, which is stirred in at the end.

Choose the peas and serve

Peas: Fresh or frozen green peas work in this curry. Add them with the paneer and cook for 5–6 minutes, until hot and tender.

At the table: Serve the curry with rice or flatbreads to make a complete meal. A simple salad or a plain yoghurt side can offer a cool contrast to the spices.

Recipe notes & tips

• Cut the paneer into evenly sized cubes so they brown at a similar rate.
• Have the spices measured before you lower the heat; they need frequent stirring once they hit the pan.
• If using frozen peas, there is no need to thaw them before adding.
• Taste the gravy before serving and adjust the chilli or salt to your preference.
• Add the fresh coriander close to serving so its flavour stays bright.

Variations

• Use fresh peas: Add them with the paneer and check that they are tender before serving.
• Make it milder: Reduce or omit the green chilli and use less chilli powder.
• Add more vegetables: Stir in cooked potatoes or carrots with the peas and paneer.
• Change the herbs: Finish with a little extra fresh coriander if you do not have kasuri methi.
• Adjust the gravy: Use less water for a thicker curry, or add a little more for a looser one.

Common mistakes to avoid

• Moving the paneer too soon: Leave it in place for 2 minutes so it has time to brown.
• Rushing the onions: Cook them until golden, rather than stopping as soon as they soften.
• Scorching the spice mixture: Lower the heat and stir often; add a few drops of water if it begins to catch.
• Skipping the tomato reduction: Let the purée cook down until oil appears at the sides for a more developed gravy.
• Overcooking the paneer: Simmer it with the peas for only the stated 5–6 minutes.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the gravy has thickened; stir carefully to keep the paneer cubes intact.

Frequently asked questions