Paneer Matar – North Indian Style
Summary
- Paneer Matar is a classic North Indian curry featuring soft paneer (Indian cottage cheese) and fresh green peas simmered in a rich, aromatic gravy made from a blend of sautéed onions, tomatoes, cashews, and spices. This vegetarian dish is known for its creamy texture and flavorful profile, perfect to be enjoyed with rice or Indian breads.
All Ingredients - For the Gravy Paste
- Medium sized sliced onion 4
- Medium sliced tomato 4
- Bedki mirchi (dried red chilies) 4-5
- Cashew nuts 5
- White sesame 2 tbsp
- Daniya (coriander seeds) 2 tbsp
- Jeera (cumin seeds) 1 tbsp
- Slice ginger 1/4
- Garlic cloves 9-10
All Ingredients - Main Ingredients & Spices
- Paneer, cubed 250 gms
- Fresh peas 100 grms
- Kitchen king masala 2 tbsp
- Kashmiri red chilli powder 1 tbsp
- Salt 1 tbsp
- Bay leaf 1
- Small piece of jaggery 1
- Fresh coriander, chopped for garnish
- Oil approx. 4-5 tbsp total
Tools You'll Need
- Pan
- Kadai
- Blender
- Bowl
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 Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare ingredients for the paste
Slice 4 medium onions and 4 medium tomatoes. Gather 4-5 Bedki mirchi, 5 cashew nuts, 2 tbsp white sesame, 2 tbsp daniya, 1 tbsp jeera, 1/4 slice ginger, and 9-10 garlic cloves.
Step 2: Sauté paste ingredients
Heat 2 tbsp oil in a pan. Add the sliced onions and fry until translucent. Add the ginger and garlic, continue frying for . Then add the sliced tomatoes, Bedki mirchi, cashew nuts, white sesame, daniya, and jeera. Mix well and for until the tomatoes soften and the mixture is cooked.
Step 3: Blend the paste
Transfer the ingredients to a blender and blend into a smooth paste. Add a little water if needed to achieve a smooth consistency.
Step 4: Marinate paneer
In a bowl, add 2 tbsp kitchen king masala, 1 tbsp kashmiri red chilli powder, and 1 tbsp salt. Add 250 gms paneer cubes and 1 tbsp oil. Mix well to coat the paneer evenly with the spices.
Step 5: Sauté paneer
Heat 1 tbsp oil in a pan. Add the paneer cubes and for until lightly golden brown on all sides. Remove and set aside.
Step 6: Prepare the gravy base
In a kadai (or deep pan), heat 1 tbsp oil. Add 1 bay leaf and for a few seconds until fragrant.
Step 7: Cook the gravy
Pour the blended paste into the kadai. Stir well and cook on medium heat for , stirring occasionally, until the oil begins to separate from the paste and the gravy thickens.
Step 8: Add peas and jaggery
Add 100 grams of fresh green peas and a small piece of jaggery to the gravy. Mix and cook for another until the peas are tender.
Step 9: Combine with paneer
Add the paneer cubes to the gravy. Mix gently and for to allow the flavors to meld.
Step 10: Garnish and serve
Garnish with freshly chopped coriander. Serve hot with rice or roti.
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