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 onion4
Medium sliced tomato4
Bedki mirchi (dried red chilies)4-5
Cashew nuts5
White sesame2 tbsp
Daniya (coriander seeds)2 tbsp
Jeera (cumin seeds)1 tbsp
Slice ginger1/4
Garlic cloves9-10
All Ingredients - Main Ingredients & Spices
Paneer, cubed250 gms
Fresh peas100 grms
Kitchen king masala2 tbsp
Kashmiri red chilli powder1 tbsp
Salt1 tbsp
Bay leaf1
Small piece of jaggery1
Fresh coriander, choppedfor garnish
Oilapprox. 4-5 tbsp total
⚠ Contains Allergens
dairynutssesame
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 1-2 minutes. Then add the sliced tomatoes, Bedki mirchi, cashew nuts, white sesame, daniya, and jeera. Mix well and sauté for 5-7 minutes until the tomatoes soften and the mixture is cooked.
Step 3: Blend the paste
Transfer the sautéed 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 marinated paneer cubes and sauté for 2-3 minutes 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 sauté 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 5-7 minutes, 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 3-5 minutes until the peas are tender.
Step 9: Combine with paneer
Add the sautéed paneer cubes to the gravy. Mix gently and simmer for 2-3 minutes 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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