Paneer Matar: Indian Classic Curry
A classic North Indian curry combining tender cubes of paneer and sweet green peas in a rich, tangy tomato-based gravy, offering a perfect balance of flavors and textures. This vegetarian dish is a staple.
Ingredients
- 200 g Paneer cubed
- 1 cup Green Peas frozen or fresh
- 1 large Onion finely chopped
- 2 medium Tomatoes pureed
- 1 tbsp Ginger-garlic paste
- 1-2 Green Chilies slit (optional)
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Red Chili Powder adjust to taste
- 1/2 tsp Garam Masala
- 1 tsp Kasuri Methi (dried fenugreek leaves) crushed (optional)
- 2 tbsp Heavy Cream optional
- 2 tbsp Oil or Ghee
- To taste Salt
- 1/2 cup Water or as needed
- 2 tbsp Fresh Cilantro chopped for garnish
Instructions
- Heat oil or ghee in a deep pan or kadai over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown. This usually takes about 7-10 minutes.
- Stir in ginger-garlic paste and green chilies (if using). Cook for another 1-2 minutes until aromatic.
- Add the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook this masala, stirring occasionally, until the oil starts to separate from the mixture (about 8-10 minutes).
- Add the green peas and cook for 3-5 minutes, allowing them to soften slightly.
- Gently add the paneer cubes and salt to taste. Mix everything well without breaking the paneer.
- Pour in about 1/2 cup of water (or more for a thinner consistency) and bring the curry to a simmer. Cover the pan and let it cook for 5-7 minutes.
- Stir in the garam masala and crushed Kasuri Methi (if using). If desired, add 2 tablespoons of heavy cream for a richer, creamier texture.
- Garnish with fresh chopped cilantro and serve hot with your choice of Indian bread like naan or roti, or with steaming basmati rice.
Notes
For a richer gravy, add 2 tablespoons of cashew paste or heavy cream at the end. Adjust green chilies and red chili powder to control spice level. Serve with naan, roti, or basmati rice. A pinch of sugar can balance the tanginess of tomatoes if needed.