Matar Paneer is one of the most beloved dishes in North Indian cuisine, and for good reason. This hearty, flavorful curry combines soft, spongy cubes of paneer (Indian cottage cheese) with vibrant green peas in a rich, spiced tomato-based gravy. Whether served with naan, roti, or rice, this dish is a comfort food that never fails to impress.
The Essence of Matar Paneer
The beauty of Matar Paneer lies in its simplicity yet incredible depth of flavor. The dish is a perfect blend of creamy, mild paneer and sweet, succulent peas, all enveloped in a fragrant gravy made from onions, tomatoes, and a carefully balanced mix of spices. What makes Matar Paneer stand out is its versatility; it can be made in countless variations—ranging from mildly spiced to fiery hot, depending on your preferences. It’s a great option for vegetarians and is often a crowd favorite at both family meals and festive gatherings.
Ingredients You’ll Need
- Paneer (Indian Cottage Cheese): 250-300 grams, cut into cubes
- Green Peas (Matar): 1 cup (fresh or frozen)
- Onions: 2 medium-sized, finely chopped
- Tomatoes: 2 large, pureed or finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Green Chilies: 2, slit
- Coriander Powder: 1 teaspoon
- Cumin Powder: 1 teaspoon
- Red Chili Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Garam Masala: 1 teaspoon
- Kasuri Methi (dried fenugreek leaves): 1 teaspoon (optional, but adds amazing flavor)
- Fresh Cream: 2 tablespoons (for richness)
- Salt: to taste
- Oil or Ghee: 2 tablespoons
- Cilantro (Coriander Leaves): for garnish
Step-by-Step Recipe
1. Prepare the Gravy
Start by heating oil or ghee in a large pan on medium heat. Add cumin seeds and let them splutter. Once the seeds crackle, add finely chopped onions and sauté until golden brown. This step is key to building the flavor base of your curry.
Add ginger-garlic paste and green chilies. Cook for another 1-2 minutes until the raw smell of ginger-garlic fades away. Next, stir in the chopped tomatoes or tomato puree. Cook the tomatoes until they soften and the oil starts to separate from the mixture, which usually takes about 5-6 minutes.
2. Spice It Up
Now it’s time to add the spices: coriander powder, cumin powder, red chili powder, and turmeric powder. Stir well to combine, letting the spices bloom in the oil. Cook this masala (spice mix) for 3-4 minutes on low heat to enhance its flavors.
3. Add the Peas
Once the masala is ready, add the green peas. If you’re using fresh peas, cook them until they turn soft. If using frozen peas, just a couple of minutes will suffice. Add a little water to ensure the peas cook properly and the gravy remains thick.
4. Paneer and Simmer
Add the paneer cubes to the gravy. Stir gently to coat the paneer with the masala without breaking the cubes. Pour in about 1/2 cup of water (adjust based on how thick or thin you want the curry) and let it simmer for 5-7 minutes. This allows the flavors to meld together.
5. Final Touches
Once the curry is cooked, sprinkle garam masala and kasuri methi (if using) for that authentic aroma. Stir in fresh cream to add a touch of richness and smoothness to the gravy. Taste and adjust salt or spice levels if necessary.
6. Garnish and Serve
Turn off the heat and garnish with freshly chopped cilantro leaves. Matar Paneer is best enjoyed hot with warm naan, roti, or steamed basmati rice.
Tips and Variations
- For a Creamier Version: You can add a handful of cashew nuts or almonds while cooking the onion-tomato base, blending them into a smooth paste for a richer, creamier gravy.
- Spicy Lovers: Add a pinch of red chili powder or a chopped green chili for extra heat.
- Paneer Alternative: Tofu can be used as a vegan substitute for paneer if you’re looking for a dairy-free option.
- For a Smoky Flavor: To bring a subtle smokiness, you can use the “dhungar” technique by heating a piece of charcoal, placing it in a small bowl, and letting it smoke in the curry for a few minutes.