- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 250 g
- 15 g
- 4 cloves
- 2 tbsp
- 1 tsp
- ½ tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- ½ tsp
- 200 ml
- 3 tbsp
- 10 g
Process
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Heat 1 tbsp vegetable oil in a wide pan over medium heat. Add the paneer cubes in a single layer and fry for 2–3 minutes per side until light golden. Remove and set aside in a bowl of warm water to keep them soft.
In the same pan, add the remaining 1 tbsp oil and cumin seeds. When they sizzle, add the chopped onion, ginger, garlic and green chili. Cook over medium heat for 6–8 minutes until the onion is soft and lightly browned.
Add the chopped tomatoes, ground turmeric, ground coriander, red chili powder and salt. Cook for 8–10 minutes, stirring, until the tomatoes collapse and the oil separates at the edges.
Let the mixture cool slightly, then blend to a smooth puree. Return the puree to the pan and cook over medium heat for 3–4 minutes.
Stir in the green peas, sugar and water. Cover and simmer for 6–8 minutes until the peas are tender but still bright green.
Add the fried paneer cubes and garam masala. Simmer uncovered for 3–4 minutes so the paneer absorbs the masala.
Turn off the heat and stir in the heavy cream. Garnish with chopped cilantro and serve hot with rice or roti.
Kitchen notes
Kitchen notes
- Do not skip soaking the fried paneer in warm water for 5 minutes; this keeps it soft instead of rubbery in the gravy.
- The masala is ready when the oil separates from the tomato-onion paste and it looks glossy, not watery. If it looks dry, add a splash of water.
- Frozen peas need only 4-5 minutes of simmering; overcooking turns them mushy and dull.
- For a richer gravy, blend 10 raw cashews with 2 tbsp water and add instead of cream.
Substitutions
- paneer→firm tofu (pressed and cubed)
- heavy cream→full-fat yogurt whisked with 1 tsp cornstarch
- green peas→frozen edamame or diced potatoes
Storage & reheating
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water, or in the microwave at 50% power for 2-3 minutes, stirring once. Do not freeze; paneer becomes grainy and peas turn mushy.
FAQ
The questions we get asked most
Why did my matar paneer turn out watery?
The onion-tomato base was not cooked long enough before adding water. Cook the puree until the oil separates and it thickens, then add only 200 ml water. If it is still thin, simmer uncovered for 5 extra minutes.
Can I make matar paneer without cream?
Yes. Replace the cream with 10 cashews blended with 2 tbsp water, or with 3 tbsp full-fat yogurt whisked with 1 tsp cornstarch. Add either at the end and simmer for 2 minutes, but do not boil hard or the yogurt may split.
How do I keep paneer soft in the curry?
Fry the paneer only until light golden, then soak the cubes in warm water for 5 minutes before adding them to the gravy. Add them at the end and simmer for just 3-4 minutes; long cooking makes paneer rubbery.
Can I use frozen peas directly?
Yes, add frozen peas straight to the simmering gravy. They need only 4-5 minutes, so add them after the puree is cooked. Do not thaw them first, as they lose their sweetness and texture.
Is matar paneer very spicy?
Not necessarily. The heat comes from green chili and red chili powder, both of which are optional. For a mild version, omit the chili powder and use only half a green chili, or leave it out entirely.
Can I make matar paneer ahead of time?
Yes, make the gravy up to 2 days ahead and refrigerate it. Reheat gently, then add freshly fried paneer and peas just before serving. This keeps the paneer soft and the peas bright green.
What do I serve with matar paneer?
Serve with steamed basmati rice, jeera rice, roti, naan or paratha. A side of sliced onion and lemon wedges cuts through the richness.
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