From the recipe box
Matar Paneer
Indian gravies, koftas, and saucy mains meant to pair with rice, roti, or phulkas.
- Protein
- Paneer
- Meal format
- Curries & Gravies
- Base
- Jeera Rice, Roti
Onion, Tomato, Green peas
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 2
Ingredients
- 1 tablespoonoil or ghee
- 1small onion, roughly chopped
- 2medium tomatoes, roughly chopped
- 2-3 clovesgarlic
- 1 teaspoongrated ginger
- 7-8 ounces (200 g)paneer, cut into cubes
- 1 cupgreen peas (fresh or frozen)
- 2 tablespoonschar magaz (melon seed mix)
- 5-6cashews
- 2-3 tablespoonswater (for blending)
- ½ teaspooncumin seeds
- ¼ teaspoonturmeric powder
- 1 teaspooncoriander powder
- ½ teaspooncumin powder
- ½-1 teaspoonKashmiri chili powder
- ½ teaspoongaram masala
- to tasteSalt
- ½-¾ cupwater (adjust for desired consistency)
- 1 tablespoonkasuri methi
Notes & Tips
- Matar Paneer is a classic North Indian curry made with soft paneer cubes and sweet green peas in a lightly spiced tomato-onion gravy.
- This version skips the heavy cream and instead uses char magaz (melon seeds) or a handful of cashews to create a naturally rich and creamy texture.
- For extra flavor and texture, you can lightly sauté the paneer cubes in a little ghee or oil before adding them to the curry. This step is completely optional—using fresh, soft paneer without sautéing also produces a delicious, tender result.
- Frozen green peas work perfectly in this recipe, making it an easy and comforting weeknight meal.
Step by step
Method
- 01
Blend the char magaz (or cashews) with a few tablespoons of water into a smooth paste and set aside.
- 02
Heat oil or ghee in a pan. Add cumin seeds and allow them to sizzle.
- 03
Add the onion and sauté until softened. Stir in the garlic and ginger and cook for about 30 seconds.
- 04
Add the tomatoes, turmeric, coriander powder, cumin powder, Kashmiri chili powder, and salt. Cook until the tomatoes are soft and the masala thickens.
- 05
Allow the mixture to cool slightly, then blend until smooth. Return the blended gravy to the pan.
- 06
Stir in the char magaz (or cashew) paste along with ½-¾ cup water and bring the gravy to a gentle simmer.
- 07
Add the green peas and cook for 3-4 minutes. Stir in the paneer cubes and simmer for another 2-3 minutes. Finish with garam masala.
- 08
Garnish with some dried kasuri methi and serve hot with naan, roti, or rice.
