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Easy Matar Paneer with soft paneer cubes and green peas in a flavorful Indian curry gravy

Easy Matar Paneer

A gorgeous, comforting North Indian classic featuring golden cubes of paneer and sweet green peas simmered in a beautifully spiced tomato-onion gravy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: North Indian
Ingredients Method

Ingredients
  

  • 250 g Paneer Cut into 1-inch cubes
  • 150 g Green Peas Fresh or frozen
  • 2 tablespoons Ghee or Vegetable Oil Divided
  • 1 teaspoon Cumin Seeds Whole
  • 1 large Red Onion Finely chopped
  • 1 tablespoon Ginger-Garlic Paste Fresh is best
  • 2 medium Tomatoes Pureed smooth
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Kashmiri Red Chili Powder For rich color
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Garam Masala
  • 1 tablespoon Kasuri Methi Dried fenugreek leaves
  • 2 tablespoons Heavy Cream Optional finishing touch

Method
 

  1. Heat 1 tablespoon of ghee or oil in a pan over medium heat. Sear the paneer cubes until light golden brown on both sides. Immediately transfer them to a bowl of warm, lightly salted water to keep them incredibly tender.
  2. In the same pan, add another tablespoon of ghee. Add cumin seeds and let them sizzle for 15 seconds until fragrant. Add the finely chopped onions and sauté for 8-10 minutes until deep golden brown.
  3. Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears. Reduce the heat and add turmeric, Kashmiri chili powder, and coriander powder, stirring quickly for 30 seconds to toast the spices.
  4. Pour in the pureed tomatoes and a pinch of salt. Cook down for 5-6 minutes, stirring frequently, until the mixture thickens into a paste and oil droplets begin to glisten on the surface.
  5. Pour in 1 cup of warm water to create a smooth gravy. Gently slide in the green peas and the drained, soaked paneer. Cover and simmer on low heat for 5-7 minutes so the ingredients absorb the rich flavors.
  6. Remove the lid, stir in the garam masala, and crush the kasuri methi between your palms directly into the pan. Stir in the heavy cream for a velvety finish, heat for one final minute, and serve hot.