Matar Paneer

Name: Matar Paneer
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 250 g paneer (cut into cubes); 150 g green peas (fresh or frozen); 3 tbsp oil; 1 tsp cumin seeds; 1 cup finely chopped onion; 1 tbsp ginger-garlic paste; 2 whole tomatoes (pureed); 1 tsp red chilli powder; 1 tsp coriander powder; 0.5 tsp turmeric powder; 0.5 tsp garam masala; 60 ml fresh cream; salt (to taste); 2 tbsp chopped coriander leaves (for garnish)

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Cubes of fresh paneer and green peas simmered in a mildly spiced tomato gravy, a comforting everyday North Indian curry served with roti or rice.

Servings4 SERVINGS

Ingredients

0 of 14 gathered · scaled for 4

paneer · cut into cubes250ggreen peas · fresh or frozen150goil3tbspcumin seeds1tspfinely chopped onion1ginger-garlic paste1tbsptomatoes · pureed2red chilli powder1tspcoriander powder1tspturmeric powder½tspgaram masala½tspfresh cream60mlsalt · to tastetotastechopped coriander leaves · for garnish2tbsp

Method

Temper the cumin

Heat the oil in a pan and let the cumin seeds sizzle.

0 min

Fry the onions

Add the chopped onion and fry until golden brown.

5 min

Cook the masala

Stir in the ginger-garlic paste, then the tomato puree, chilli powder, coriander powder and turmeric, and cook until the oil separates.

6 min

Add peas and water

Add the green peas along with a splash of water, season with salt, cover and simmer until the peas are tender.

8 min

Add the paneer

Gently slide in the paneer cubes and simmer just long enough to warm them through without breaking them.

Stir gently from now on — paneer cubes crumble easily once they're soft.

4 min

Finish and serve

Stir in the garam masala and cream, garnish with coriander leaves, and serve hot with roti or rice.

vegetariancomfort-foodcurry

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Matar Paneer

6 steps · 5 timers · 4 servings