Matar Paneer (Home Style)
Summary
- This recipe guides you through making a homely and delicious Matar Paneer. It features a rich, blended gravy of onions, tomatoes, and cashews, seasoned with aromatic Indian spices, and finished with fresh green peas and soft paneer cubes.
All Ingredients - For Masala Paste
- Oil 2 tbsp
- Cashews 10-12 pieces
- Chopped Onions 1 medium
- Salt 0.5 tsp
- Ginger Garlic Paste 1 tbsp
- Chopped Tomatoes 2 medium
All Ingredients - For Gravy
- Oil 2 tbsp
- Cumin Seeds 1 tsp
- Chopped Onions 1 medium
- Red Chili Powder 1 tsp
- Coriander Powder 1 tsp
- Kasuri Methi 0.5 tsp
- Cumin Powder 0.5 tsp
- Fennel Powder 0.5 tsp
- Salt 1 tsp
- Turmeric Powder 0.5 tsp
- Finely Chopped Coriander 2 tbsp
- Tomato Ketchup 1 tbsp
- Cream 2 tbsp
- Ginger Juliennes 1 tbsp
- Green Chili Slits 1
- Boiled Peas 0.5 cup
- Water 0.5 cup
- Paneer (cubed) 200 g
- Garam Masala (or homemade blend) 0.5 tsp
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Masala Base
Heat a pan and add 2 tablespoons of oil. Add a few cashews (about 10-12 pieces) and roast them until they sizzle slightly. Then, add 1 medium chopped onion and season with 0.5 teaspoon of salt. Cook until the onions start to turn golden. Add 1 tablespoon of ginger-garlic paste and cook it well until its raw smell disappears. Finally, add 2 medium chopped tomatoes and cook until they soften and the mixture starts to leave the sides of the pan. Turn off the flame and let it cool, then blend it into a smooth paste.
Step 2: Temper Spices and Onions
Heat another pan and add 2 tablespoons of oil. Once hot, add 1 teaspoon of cumin seeds and let them splutter. Add 1 medium chopped onion and cook for about .
Step 3: Add Dry Spices
Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon kasuri methi, 0.5 teaspoon cumin powder, 0.5 teaspoon fennel powder, 1 teaspoon salt, and 0.5 teaspoon turmeric powder. Roast the spices for about until fragrant.
Step 4: Combine with Masala Paste and Ketchup
Add 2 tablespoons of finely chopped coriander to the roasted spices and mix well. Pour in the blended masala paste from Step 1 and stir. Add 1 tablespoon of tomato ketchup and mix thoroughly.
Step 5: Add Cream, Ginger, Chili, and Peas
Stir in 2 tablespoons of cream. Add 1 tablespoon of ginger and 1 green chili (slit). Incorporate 0.5 cup of boiled peas into the mixture.
Step 6: Simmer and Add Paneer
Add 0.5 cup of water to adjust the consistency and let it bubble for . Finally, add 200g of cubed paneer and gently mix.
Step 7: Finish with Garam Masala
Sprinkle 0.5 teaspoon of garam masala (or a homemade blend of roasted and ground black cardamom, cloves, and cinnamon) over the Matar Paneer and mix gently. The Matar Paneer is now ready to be served.
Pro Tips
• You can add melon seeds along with cashews for extra nuttiness and thickness in the gravy.
• Adjust the amount of oil to your preference; you can use less if desired.
• You can add tomato puree or ketchup to the gravy for a slightly different flavor profile.
• If you prefer, you can fry the paneer cubes before adding them to the gravy.
Variations
• Add melon seeds for a richer gravy.
• Fry the paneer cubes before adding them for a different texture.
• Use garam masala instead of the homemade spice blend if preferred.
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