Paneer Matar
Paneer Matar is a classic North Indian curry that combines tender cubes of paneer (Indian cottage cheese) with sweet green peas in a rich, spiced tomato-onion gravy. This vegetarian favorite is infused with the warmth of cumin, the zing of ginger-garlic paste, and the earthy depth of traditional Indian spices like garam masala and coriander powder. Finished with a drizzle of cream or cashew cream for added richness, Paneer Matar strikes the perfect balance between comfort and indulgence. Quick to prepare in under 40 minutes, this versatile dish is perfect for pairing with soft rotis, buttery naan, or fluffy steamed rice. Whether for a special occasion or a hearty weeknight dinner, Paneer Matar is sure to delight your taste buds with its bold flavors and creamy texture.
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Recipe Information
Ingredients
- 250 grams Paneer (Indian cottage cheese)
- 1 cup Green peas (fresh or frozen)
- 2 medium Onions, finely chopped
- 3 medium Tomatoes, pureed
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies, slit
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Heavy cream or cashew cream (optional, for garnish)
- 2 tablespoons Cilantro (coriander leaves), chopped
- 1 cup Water
Instructions
Cut the paneer into small cubes and set aside. If using frozen peas, soak them in warm water for 5 minutes and drain.
Heat oil in a deep pan or skillet over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add the chopped onions and sauté until they become golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw smell fades.
Pour in the tomato puree and cook until the oil begins to separate from the mixture, about 5-6 minutes.
Add turmeric powder, coriander powder, red chili powder, and salt. Stir and cook the spices for 1 minute.
Add the green peas and 1 cup of water to the pan. Simmer gently for 5 minutes to cook the peas.
Carefully add the paneer cubes to the curry. Stir gently to avoid breaking the paneer.
Sprinkle garam masala and mix well. Let everything simmer together for another 5 minutes.
If using cream, drizzle it over the curry just before turning off the heat. Stir lightly for a creamy texture.
Garnish with chopped cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.8 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
