Matar Paneer

Hello HTS Community

Matar Paneer is one of the most loved vegetarian curries in India. It is made with fresh green peas and Indian cottage cheese in a tomato-onion gravy. If you want to make a vegan version, substitute paneer with tofu.

Matar Paneer is a regular in North Indian homes, and there are hundreds of variations, as per each ones preferences. I am sharing my family recipe of a homely style matar paneer. You can serve it with butter naan, roti, parantha or steamed rice.

If you like this recipe, you may also want to try my other Indian curry recipes, Sarso Saag, South Indian Kurma, Rajma Rice and Ghee Roast Masala.

Ingredients you will need

• Paneer- 100g, cubes, substitute with tofu for vegan
• Matar (green peas)- 100g, boiled
• Onion- 2, chopped
• Tomato- 2, chopped
• Melon seeds or cashews- 1 tablespoon
• Green chilli- 2, chopped
• Garlic- 4 cloves, chopped
• Ginger- 1 inch, chopped
• Haldi (turmeric powder)- 1/2 teaspoon
• Coriander- handful, chopped
• Oil- 2 tablespoon
• Jeera (cumin seeds)- 1/2 teaspoon
• Kasuri methi (dry fenugreek leaves)- 1 teaspoon
• Lal mirch (red chili powder)- 1/4 teaspoon
• Dhaniya powder (coriander seeds powder)- 1 teaspoon
• Salt- to taste
• Garam masala- 1/2 teaspoon

Steps to make Matar Paneer:

• In a kadhai or pot, start with heating a tablespoon of oil. Add melon seeds or cashews to it and cook for a minute on low heat. If you are using melon seeds remember, they will start to splutter, so make sure heat is low.
• Add half of the chopped onions and save the other half for later. Cook them on medium heat until golden and then add ginger and garlic. You can substitute them with a teaspoon of ginger-garlic paste as well.
• Cook until sides of onion start browning. Add tomatoes and season with salt and turmeric powder. Cover the pot with a lid and let cook for 2 minutes on low heat until tomatoes become soft and start releasing oil on sides. Turn off the heat and let this mixture come to room temperature. With the help of a mixer-grinder make a smooth paste and set aside.

• In the same kadhai or pot, heat 1 tablespoon of oil, once hot, add jeera (cumin seeds) and rest of the chopped onions. Cook on low heat until onions turn light golden.
• Time to add half of chopped coriander leaves, kasuri methi (dry fenugreek leaves), and green chillies. Stir the mixture for about 30 seconds and then add red chilli powder and coriander powder. Mix well.
• To this pour the tomato-onion gravy that we prepared earlier along with 1 cup of water. Season with salt, cook for another 2 minutes before adding boiled peas.
• Cover the pot and let the mixture simmer on low heat for 2-3 minutes before adding paneer/tofu cubes. Immediately add garam masala and mix well. Do not cook paneer for more than a minute, else it will become chewy.
• Turn off the heat, garnish with a teaspoon of fresh cream, coriander leaves and serve hot.