Matar paneer is the paneer curry Punjabi families actually cook on a Tuesday. It is less rich than the restaurant makhani dishes and relies on a well-browned onion-tomato masala, sweet winter peas and soft paneer. When fresh peas flood the markets in December and January, it appears on dining tables several times a week.
The gravy is medium-thick and gently spiced, with cumin, coriander, turmeric and a finish of garam masala. Peas add sweetness and pop, the paneer soaks up the masala, and a little kasuri methi or fresh coriander lifts it at the end. It should taste homely and balanced rather than creamy.
Most households serve it with hot phulkas or plain parathas, sometimes alongside dal and rice for a full thali. It also packs well into lunch boxes and reheats without the paneer going rubbery if it was not overcooked the first time. Out of season, frozen peas work well and need only a couple of minutes in the gravy. A spoon of ghee on top of each serving is the Punjabi way to finish it.
At a glance
| Region | Punjab |
|---|---|
| Cuisine | Punjabi |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | paneer / green peas / onion / tomato |
Ingredients
- 250 g paneer, cut into cubes
- 1 1/2 cups green peas (fresh or frozen)
- 3 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2 medium onions, finely chopped
- 1 tbsp ginger-garlic paste
- 1 green chilli, chopped
- 3 medium tomatoes, pureed
- 1/2 tsp turmeric
- 1 1/2 tsp coriander powder
- 1 tsp Kashmiri chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi
- 1 1/2 cups water
- Salt to taste
- Chopped coriander
Method
- If using fresh peas, boil them in salted water for 4 to 5 minutes until tender and drain. Frozen peas only need a quick rinse.
- Heat oil in a pan on medium. Add cumin and bay leaf; when the cumin crackles, add onions and cook 8 to 10 minutes until golden brown.
- Add ginger-garlic paste and green chilli and saute for a minute until fragrant.
- Add the tomato puree with turmeric, coriander powder, chilli powder, cumin powder and salt. Cook on medium-low for 8 minutes, stirring, until the masala is thick and oil separates at the sides.
- Pour in the water, bring to a boil and add the peas. Cover and simmer 5 minutes so the peas absorb the flavour.
- Add paneer cubes, garam masala and crushed kasuri methi. Simmer uncovered 3 minutes, until the gravy reaches the consistency you like.
- Garnish with coriander and rest 5 minutes before serving.
Tips
- Grate the onions instead of chopping for a smoother gravy without blending.
- Lightly frying the paneer cubes in a teaspoon of ghee gives them a golden crust that holds up in the gravy.
- A pinch of sugar balances very sour tomatoes.
Serve with
Hot phulkas, plain parathas or steamed rice with dal.