MATAR PANEER (Easy + Flavorful, Restaurant-Style)

Ingredients

• 60 ml (¼ cup)neutral oil, such as grapeseed oil
• 1 largeonion, finely chopped
• 5 clovesgarlic, finely chopped or crushed
• 2.5 cm (1 inch)ginger, finely chopped or crushed
• 30 ml (2 tbsp)tomato purée
• 3ripe vine or Roma tomatoes, puréed in a food processor
• 1 smallSerrano or Thai/bird’s eye green chilli, roughly chopped (deseeded for less heat)
• 1 podgreen cardamom
• 10 ml (2 tsp)ground coriander
• 5 ml (1 tsp)Kashmiri chilli powder or paprika
• 3.75 ml (¾ tsp)ground cumin (or cumin seeds)
• 2.5 ml (½ tsp)ground turmeric
• 2.5 ml (½ tsp)red chilli powder or cayenne pepper
• 7.5 ml (1½ tsp)kosher salt
• 250 ml (1 cup)water
• 22.5 ml (1½ tbsp)ghee or butter (salted or unsalted), optional for pan-frying the paneer
• 227 g (8 oz)shop-bought paneer, cut into roughly 1.25 cm (½-inch) cubes
• 1.25 ml (¼ tsp)sugar, optional
• 300 ml (1¼ cups)frozen green peas, thawed
• 60 ml (¼ cup), plus more to drizzledouble cream
• 0.6–1.25 ml (⅛–¼ tsp)garam masala
• 2.5 ml (½ tsp)dried fenugreek leaves, optional and crushed between your palms
• 45 ml (3 tbsp)fresh coriander, finely chopped

Instructions

1. 1

   Brown the onions

   Heat the oil in a medium pan over medium-high heat. When hot, add the onion and sauté for 10–12 minutes, until golden. Deglaze with 60 ml (¼ cup) water. Once the water has evaporated, sauté for a further 2–3 minutes until the onion is a deeper brown. Add the garlic and ginger and cook for 2 minutes, until fragrant.

2. 2

   Cook the masala

   Add the tomato purée, puréed tomatoes, green chilli, cardamom, ground coriander, cumin, Kashmiri chilli powder or paprika, turmeric, red chilli powder and salt. Cook for 8–10 minutes, until the tomatoes have reduced and the oil begins to separate. If the mixture starts to stick, deglaze with another 60 ml (¼ cup) water.

3. 3

   Blend the sauce

   Turn off the heat and let the tomato masala cool for a few minutes. Transfer it to a food processor and blend on high for about 1 minute, until mostly smooth. Return the sauce to the same pan and add the measured 250 ml (1 cup) water.

4. 4

   Fry the paneer

   This step is optional. To pan-fry the paneer, heat the ghee or butter in a large non-stick pan over medium heat. Arrange the cubes in one layer and cook, turning them often, for about 6–8 minutes in total, until lightly golden on all sides. If they start to pop, lower the heat. Transfer the paneer to a plate.

5. 5

   Simmer peas

   Heat the sauce over medium heat until it bubbles and forms craters. Stir in the sugar, if using. Add the peas, cover with the lid slightly ajar and simmer for 5–7 minutes, stirring occasionally. Stir in the paneer and simmer uncovered for another 10 minutes, stirring occasionally to prevent sticking. If the masala becomes too dry, add 120–180 ml (½–¾ cup) water and bring it back to a simmer.

6. 6

   Finish and serve

   Pour in the cream and bring the curry to a simmer. Taste and adjust the salt if needed, then turn off the heat. Sprinkle over the crushed fenugreek leaves, if using, the garam masala and coriander. Drizzle with extra cream if you like, and serve hot with basmati rice, roti, naan or paratha.

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 Indian cheese. The peas and cheese are served in a spiced tomato-based sauce.

Here, deeply browned onions and a blended tomato masala build flavour, while cream gives the sauce a rounded finish. The paneer can be added plain or lightly fried first.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 13g protein, 18g carbs, 34g fat.

Paneer, oil and cream provide most of the fat, while paneer also contributes protein. The peas, onion and tomatoes provide much of the carbohydrate; serve a moderate amount of basmati rice or bread alongside, with extra vegetables if you want a more varied plate.

Build flavour with browned onions

Onions: Cook them patiently until golden, then use the first splash of water to loosen the browned bits from the pan. Let that water evaporate and continue cooking until the onions turn a deeper brown.

Aromatics: Add the garlic and ginger after the onions have browned, so they become fragrant without spending too long in the hot pan.

Cook the tomato masala until reduced

Tomatoes: The tomato purée and fresh puréed tomatoes cook together with the spices until the mixture reduces and oil begins to separate. This is the key cue that the raw tomato flavour has cooked down.

Sticking: Scrape the pan and add the specified 60 ml (¼ cup) water if the masala catches while cooking. The mixture should reduce again before you blend it.

Blend for a smooth sauce

Cooling: Let the masala stand off the heat for a few minutes before transferring it to the food processor. Blend for about 1 minute, until mostly smooth, then return it to the same pan.

Texture: The sauce should bubble once the measured water is added and it is reheated. Keep an eye on it later, as it can thicken during the paneer simmer.

Keep the paneer tender

Plain or fried: Pan-frying is optional. If you choose to do it, cook the paneer in a single layer and turn the cubes often, stopping when they are lightly golden rather than deeply browned.

Simmering: Add the paneer after the peas have had their first 5–7 minutes in the sauce. Let everything simmer uncovered for 10 minutes, stirring now and then to keep the masala from sticking.

Balance spice and finish

Heat: The green chilli and red chilli powder both contribute heat, while Kashmiri chilli powder or paprika can be used in the spice mix as directed. Deseed the green chilli for a milder result.

Finishing touches: Cream goes in near the end, followed by garam masala and coriander off the heat. Crushed dried fenugreek leaves are optional but add another aromatic note.

Choose something to serve alongside

Rice: Basmati rice is a straightforward accompaniment that lets the sauce soak in. Spoon the curry over it or serve the rice alongside.

Bread: Roti, naan or paratha can be used to scoop up the thick sauce. Add the bread at the table so it stays ready for dipping.

Recipe notes & tips

• Cut the paneer into evenly sized cubes so they cook at a similar rate.
• Keep the onions moving as they brown, especially towards the end of their cooking time.
• Use the water to loosen browned masala from the pan rather than letting it scorch.
• Let the tomato mixture cool briefly before transferring it to the food processor.
• Keep the lid slightly ajar while the peas simmer.
• Stir carefully during the final simmer so the paneer cubes keep their shape.

Variations

• Skip frying: Add the paneer straight to the sauce for a simpler version.
• Adjust the heat: Deseed the green chilli for a milder curry.
• Use cumin seeds: Substitute them for the ground cumin as suggested in the ingredients.
• Make it sweeter: Add the optional sugar if the tomatoes need balancing.
• Add fenugreek: Crush the dried leaves between your palms before sprinkling them in.
• Change the accompaniment: Serve with roti, naan or paratha instead of basmati rice.

Common mistakes to avoid

• Pale onions: Keep sautéing until they are golden, then deeper brown after the water evaporates.
• Scorched masala: Deglaze with the specified 60 ml (¼ cup) water if the tomato mixture starts sticking.
• Blending while too hot: Let the masala cool for a few minutes before processing it.
• Over-frying paneer: Turn the cubes often and stop once they are lightly golden.
• Drying sauce: Add 120–180 ml (½–¾ cup) water if the masala becomes too dry, then bring it back to a simmer.
• Sticking at the end: Stir occasionally during the uncovered 10-minute paneer simmer.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened; stir carefully to keep the paneer intact.

Frequently asked questions