Matar Paneer is a classic North Indian curry made with soft paneer cubes and green peas simmered in a rich, flavorful onion-tomato gravy. This restaurant-style favorite pairs perfectly with naan, roti, jeera rice, or plain rice.
Paneer is an excellent source of protein and calcium, while green peas are rich in fiber, vitamins, and plant-based protein. Together, they make this curry a wholesome, nutritious, and satisfying meal.
Ingredients
For the gravy paste:
- Onion – 1 large, chopped
- Tomato – 2 medium, chopped
- Green chillies – 2
- Ginger – 1 inch
- Garlic – 5 cloves
For the curry:
- Paneer – 200 g, cubed
- Green peas – 1 cup (fresh or frozen)
- Oil or ghee – 2 tbsp
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Cumin powder – ½ tsp
- Garam masala – 1 tsp
- Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed
- Salt – to taste
- Coriander leaves – for garnish
- Water – as needed
Method
- Heat a little oil in a pan. Add chopped onions and sauté until they turn soft.
- Add tomatoes, green chillies, ginger, and garlic. Cook until the tomatoes become soft and mushy.
- Allow the mixture to cool and grind into a smooth paste. Set aside.
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add the prepared onion-tomato paste and cook until the raw smell disappears and oil starts to separate.
- Add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
- Add green peas and cook for a few minutes.
- Add water as needed and let the gravy simmer until the peas are cooked.
- Add paneer cubes and cook for a few minutes until they absorb the flavors.
- Crush kasuri methi between your palms and add it just before switching off the stove. Mix well.
- Garnish with coriander leaves and serve hot with naan, roti, chapati, or rice.
