Matar Paneer (Mutter Paneer)
30 min4
A classic Punjabi curry of paneer cubes and green peas in a spiced onion-tomato gravy, simmered until tender and creamy.
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| prepGrind masala paste ingredients (onions, tomatoes, ginger, garlic, green chilies, cashews, coriander leaves, black peppercorns, cinnamon, cardamom, coriander seeds, cloves) to smooth paste; set aside | ||||||||
| 45 ml oil or ghee | Heat oil, crackle cumin seeds | Add masala paste, sauté 10–12 min until glossy | Stir in dry spices, sauté 1 min | Add cream if using, stir | Add peas, water & salt, mix well | Pressure cook 9–10 min / 2–3 whistles | Add sugar if desired, stir in paneer, simmer briefly | Garnish with kasuri methi & coriander, serve hot |
| ½ teaspoon cumin seeds | ||||||||
| ¾ to 120 g chopped tomatoes, 60 g chopped onions, 5 g chopped ginger, 5 g chopped garlic, 5 g chopped green chilies, 8 g chopped coriander leaves, 10 to 12 cashews, 4 to 5 black peppercorns, 2 cloves, 2.5 cm cinnamon (true cinnamon), 1 green cardamom (optional), 5 g coriander seeds (ground masala paste) | ||||||||
| ¼ teaspoon turmeric powder | ||||||||
| ½ teaspoon Kashmiri chilli powder or ¼ to ½ teaspoon red chilli powder | ||||||||
| ¼ teaspoon garam masala powder | ||||||||
| 15 ml heavy cream or malai, or 30 ml light cream (optional) | ||||||||
| 130 g green peas (fresh or frozen) | ||||||||
| 1 to 1.25 cups / 240–300 ml water | ||||||||
| salt as required | ||||||||
| ½ teaspoon sugar (optional) | ||||||||
| 250 to 300 g paneer (Indian cottage cheese), cubed | ||||||||
| ½ teaspoon crushed kasuri methi (dried fenugreek leaves) and 1 to 2 tablespoons / 4–8 g chopped coriander leaves (for garnish) | ||||||||
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