Matar Paneer
Veg
Cottage cheese and green pea curry — firm paneer cubes and bright green peas simmered in a smooth onion-tomato-ginger-garlic gravy with cumin, coriander, garam masala, and a small amount of cream. One of the most commonly prepared North Indian vegetarian curries — found at every home kitchen, dhaba, and wedding buffet. The peas add a subtle sweetness to the rich, slightly tangy tomato gravy. Eaten with roti or rice.
Cuisines
Haryanvi
Awadhi
Punjabi
Delhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 200 grams | paneer, cubed |
| 1 cup | green peas |
| 2 tablespoons | oil |
| 1 teaspoon | cumin seeds |
| 1 large | onion, finely chopped |
| 2 medium | tomatoes, pureed |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | coriander powder |
| 0.5 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh cream |
| 2 tablespoons | fresh coriander, chopped |
Instructions
- 1 Heat oil in a pan over medium heat and add cumin seeds. Let them splutter.
- 2 Add the chopped onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and cook for another minute.
- 4 Add the tomato puree and cook until the oil separates from the masala.
- 5 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
- 6 Add the green peas and water. Cover and cook until the peas are tender.
- 7 Gently add the paneer cubes and mix well.
- 8 Sprinkle garam masala and cook for another 2 minutes.
- 9 Stir in the fresh cream and mix well.
- 10 Garnish with chopped coriander leaves and serve hot.
Tips
For a richer taste, lightly fry the paneer cubes before adding them to the curry.