Matar Paneer
This Matar Paneer is a cozy, Indian inspired vegetarian curry made with paneer, sweet green peas, and a creamy spiced tomato gravy. Perfect with basmati rice or naan, this weeknight friendly dish is bold, flavorful, and surprisingly easy to make at home.
Servings: 4
Calories: 512kcal
Ingredients
For the Curry:
- 2 tablespoons vegetable oil divided
- ¼ cup cashews
- 2 medium onions roughly chopped
- ¼ tespoon salt or to taste
- 3 cloves garlic minced
- 1-inch piece ginger grated
- 5 medium tomatoes roughly chopped
Spices:
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion chopped
- 1 teaspoon Kashmiri chili powder adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon Kasuri methi
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- salt to taste
- 2 tablespoons fresh cilantro finetly chopped
Other Ingredients:
- 1 tablespoon ketchup
- 2 tablespoons heavy cream optional, for creaminess
- 1 cup green peas fresh or frozen, blanched for a minute
- 1 cup water or more for desired consistency
- 12 ounces paneer cut into cubes
- ¼ teaspoon garam masala
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cashews and roast them for about 30 seconds. Add the chopped onion and sauté until golden brown, about 3-5 minutes.
- Season with salt then stir in the garlic and ginger, and cook for another 1-2 minutes. Add the chopped tomatoes and cooked until the tomatoes are mushy, about 5 minutes. Remove from heat and let the mixture cool. Once the mixture has cooled down a bit, place it in a blender and blend until smooth. Set aside.
- In the same skillet, add 1 tablespoon of oil. Heat over medium heat and add the cumin seeds. Let them sizzle for 30 seconds. Add the onion and cook for about 2 minutes until it softens.
- Add the chili powder, coriander powder, Kasuri methi, turmeric, cumin powder and salt. Stir and cook for 2 to 3 minutes over low heat. Stir in the chopped cilantro and cook for another minute.
- Add the pureed tomatoes paste, ketchup and cream. Stir everything together well and cook for another minute.
- Next, add the green peas and 1 cup of water. Bring the curry to a gentle simmer and cook for 2 minutes.
- Gently stir the paneer cubes into the curry, ensuring they are well coated. Simmer for another 5 minutes, allowing the flavors to meld.
- Stir in garam masala, taste and adjust seasoning with salt or more spices as needed.
- Garnish with fresh cilantro and serve hot with steamed basmati rice, naan, or roti.
Video
Notes
- Not traditional, just delicious: This is my shortcut take on a classic, using simple pantry ingredients and an easy cooking method.
- Paneer 101: Paneer is a firm Indian cheese that doesn’t melt, so it holds up beautifully in curries. Find it in most large grocery stores or Indian markets.
- Chili powder tip: Kashmiri chili powder gives heat and gorgeous color without overpowering spice. If you can’t find it, use regular chili powder and a pinch of paprika.
- Cashew creaminess: Blended cashews make the sauce silky and rich without heavy cream.
- Storage: Keeps well in the fridge for up to 3 days or freezes beautifully for quick weeknight dinners later.
Nutrition
Serving: 1serving | Calories: 512kcal | Carbohydrates: 26g | Protein: 18g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 109mg | Potassium: 696mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1862IU | Vitamin C: 43mg | Calcium: 477mg | Iron: 3mg
