Matar Paneer
Matar Paneer is a classic North Indian 'comfort' curry that pairs firm cubes of fried paneer cheese with sweet green peas in a silky, tomato-based gravy. Infused with 'warm' spices like garam masala and turmeric, the dish balances the creamy richness of the cheese with a bright, savoury sauce. It is a vibrant, 'home-style' staple that is best enjoyed with a buttery naan or fluffy basmati rice.
Cuisines
Cooking Instructions
Cooking: 30 minutes
Notes:
Switching off the heat before stirring in the plain yoghurt prevents it from curdling in the hot masala sauce.
Plain yoghurt and a final squeeze of lime juice balance the inherent natural sweetness of the garden peas.
Single cream drizzle and raw red onion rings are optional garnishes that add visual flair and extra freshness.
Pan-fry Paneer
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the paneer cubes and fry gently for 2 to 3 minutes until lightly golden on all sides. Remove from the pan and set aside, reserving a few cubes for garnish.
Build Masala Base
In the same pan, heat 2 tablespoons of olive oil. Add the chopped onions and a pinch of salt, frying for 5 to 6 minutes until lightly browned. Stir in the ginger and garlic paste and cook for 1 minute until aromatic. Add the Kashmiri chilli powder, turmeric, ground coriander, and chopped tomatoes, cooking for 5 minutes until soft.
Add Yoghurt and Puree
Turn off the heat and stir in the whisked plain yoghurt until fully combined. Turn the heat back on low and cook for 3 to 4 minutes until oil bubbles on top. Transfer the masala to a blender with 250ml of hot water and process until completely smooth.
Sauté Cumin and Combine
Heat the butter and 1 teaspoon of olive oil in the pan over medium heat. Add the cumin seeds and a pinch of Kashmiri chilli powder, letting them sizzle for 30 seconds. Pour in the blended tomato puree along with another 250ml of hot water, bringing to a simmer.
Simmer Curry and Finish
Add the garden peas and fried paneer cubes to the bubbling sauce. Season with salt, garam masala, crushed kasuri methi, and fresh lime juice, simmering over low heat for 8 to 10 minutes until the peas are tender. Garnish with reserved paneer, fresh coriander, chopped red chillies, and a drizzle of single cream before serving hot.
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Ingredients
| Paneer | 350g |
| Olive Oil | 1 tbsp |
| Onions | 2 |
| Ginger and Garlic Paste | 1 tbsp |
| Kashmiri Chilli Powder | 1 tsp |
| Turmeric | ½ tsp |
| Ground Coriander | 1 tbsp |
| Tomatoes | 3 |
| Plain Yoghurt | 3 tbsp |
| Olive Oil | 2 tbsp |
| Hot Water | 500ml |
| Butter | 1 tbsp |
| Cumin Seeds | 1 tsp |
| Kashmiri Chilli Powder | ¼ tsp |
| Garden Peas | 300g |
| Salt | 1 tsp |
| Garam Masala | 1 tsp |
| Kasuri Methi | 1 tsp |
| Lime Juice | 1 tbsp |
| Fresh Coriander | 2 tbsp |
| Red Chilli | 1 |
| Single Cream | 1 tbsp |
| Red Onion | ½ |
