Alright, so you want a dish that’s creamy, flavorful, and just the right amount of fancy without needing a PhD in spice mixing? Enter Matar Paneer—peas and paneer swimming in a luscious tomato-onion curry that’s perfect for impressing dinner guests or just treating yourself on a weeknight. This dish hits all the cozy notes with zero fuss and maximum yum.
Why This Recipe is Awesome
Here’s why you’ll want to make this again and again:
- Simple ingredients, epic flavor — Seriously, pantry staples transform into a restaurant-quality dish.
- Vegetarian AND protein-packed — Paneer holds the fort with a satisfying, chewy texture.
- Customizable spice level — You control the heat, so it’s perfect for everyone at the table.
- Comfort food, no guilt — Warm, wholesome, and easy to digest.
- Ready in under 40 minutes — Because life’s too short to wait around for dinner.
Ingredients You’ll Need
- 200-250g paneer, cubed (store-bought or homemade)
- 1 cup green peas (fresh or frozen)
- 2 tablespoons oil or ghee (ghee if you want to get fancy)
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste (or 1 tsp minced each)
- 2 large tomatoes, pureed or finely chopped
- 1-2 green chilies, chopped (optional, for spice)
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon red chili powder (adjust to taste)
- Salt, to taste
- ¼ cup water (adjust as needed)
- 2 tablespoons cream or milk (optional, for creaminess)
- Fresh cilantro, chopped (for garnish)
Step-by-Step Instructions
- Prep the paneer. Cube your paneer and optionally pan-fry it in a little oil until golden on all sides. Set aside.
- Sauté the cumin seeds. Heat oil/ghee in a pan over medium heat. Toss in cumin seeds and let them pop.
- Cook the onions. Add chopped onions and sauté until golden brown — this is where flavor magic happens.
- Add ginger-garlic paste. Stir in and cook for a minute until fragrant.
- Add tomatoes and chilies. Pour in the tomato puree/chopped tomatoes and green chilies. Cook until oil separates from the mixture — about 8-10 minutes.
- Spice it up. Add turmeric, coriander, red chili powder, and salt. Stir well.
- Add peas and paneer. Toss in peas and paneer cubes, mix gently. Pour in water and simmer for 5-7 minutes until peas are tender and flavors meld.
- Finish with cream and garam masala. Stir in cream (if using) and sprinkle garam masala. Give it one last stir.
- Garnish & serve. Sprinkle fresh cilantro on top and serve hot with naan, roti, or rice.
Common Mistakes to Avoid
- Skipping the step of cooking tomatoes thoroughly — raw tomato taste is no one’s friend here.
- Using watery paneer without pressing it — results in mushy cubes.
- Adding cream too early — add it at the end for the best silky texture.
- Not seasoning enough — taste as you go!
Alternatives & Substitutions
- Swap paneer for tofu if you want vegan vibes.
- Use coconut milk instead of cream for a dairy-free version.
- Frozen peas work great if fresh ones aren’t available.
- For extra depth, add a pinch of kasuri methi (dried fenugreek leaves).
FAQ
Is paneer hard to make?
Not at all! It’s basically curdled milk pressed into a block. Store-bought is perfectly fine.
Can I freeze matar paneer?
You can freeze the curry, but paneer might get rubbery. Best to eat fresh.
How spicy is it?
Adjust chili powder and green chilies to suit your taste buds.
Can I make it ahead?
Yes! It tastes even better the next day when flavors meld.
What should I serve with it?
Rice, naan, roti—pick your carb of choice and dig in.
Final Thoughts
Matar Paneer is that perfect blend of comforting and exciting—a cozy curry that feels special but is crazy easy to make. Whether you’re cooking for one or ten, it’s a reliable way to impress your taste buds without breaking a sweat.
So, fire up your stove, put on some good music, and get ready to fall in love with this one-pot wonder. Your dinner table (and your stomach) will thank you.