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Matar Paneer
Curry

Matar Paneer

Matar paneer is the workhorse of the North Indian vegetarian kitchen — paneer fried until golden, peas cooked until just tender, all brought together in a gravy built patiently from onion, tomato, khoya and spices. This is the home-style version: richer and more aromatic than the restaurant shortcut.

50 minServes 4 medium

Method

  1. Heat ghee in a heavy pan over high heat. Shallow-fry the paneer cubes until lightly golden. Remove immediately to kitchen paper — do not let them go brown or they will toughen.
  2. In the same pan, add the bay leaf, cumin seeds and dried red chillies. Let them splutter for 30 seconds .
  3. Add the ginger-garlic paste and cook until the raw smell is gone, about 2 minutes .
  4. Add the chopped onions and fry until golden brown, 8–10 minutes .
  5. Add all the powdered spices except garam masala, plus the tomato purée and salt. Cook, stirring, until the ghee separates clearly from the masala (bhuna — the signal the base is properly cooked).
  6. Add the khoya and boiled peas. Fry for 2–3 minutes .
  7. Pour in 1 cup water and bring to a boil. Add the fried paneer cubes, fresh cream, kasoori methi and garam masala. Simmer on low heat for 5 minutes .
  8. Serve hot with paratha, chapati or rice.

Cook's note. Vegans can substitute firm tofu for paneer and coconut cream for the dairy cream — the spice base carries the dish.

The story

Paneer with peas has been a fixture of the Punjabi kitchen for as long as both ingredients have been widely available together — which is to say, spring and autumn. The dish crossed into broader national consciousness in the post-Independence era when North Indian cooking became the default language of Indian restaurants everywhere.