From the recipe box
Creamy Matar Paneer
Shopping list
Ingredients
0 of 20 gathered
Step by step
Method
4 steps
- 1
Heat 1–2 tablespoons ghee or oil in a wide skillet over medium heat until shimmering. Add 14–16 oz paneer cut into ¾-inch cubes and fry until golden on most sides, 4–6 minutes total — they should brown at the edges but stay soft inside. Transfer to a plate.
- 2
In the same pan (add remaining ghee to make about 3 tablespoons total if the pan looks dry), add ¼ teaspoon mustard seeds and ½ teaspoon cumin seeds. When they sputter, 20–30 seconds, add 1 finely chopped medium onion, 1 tablespoon grated ginger, and 3–4 minced garlic cloves. Cook until the onion softens and turns lightly golden, 6–8 minutes.
- 3
Stir in 2 chopped medium tomatoes (or 1 cup crushed), ¼ teaspoon sugar, and 1 teaspoon salt. Cook until the tomatoes break down and look saucy, 5–7 minutes. Add ½ teaspoon garam masala, ½ teaspoon chili powder, ¼ teaspoon turmeric, ¾ teaspoon ground coriander, and 1 teaspoon ground cumin. Stir 30–60 seconds until fragrant — don't let the spices scorch. Loosen with ¼–½ cup water to a thick gravy.
- 4
Add 1½–2 cups green peas (fresh or frozen) and cook until tender, 4–6 minutes for frozen. Stir in ¼ cup heavy cream, then return the paneer. Simmer gently 3–5 minutes so the cheese takes on the masala — gravy should coat the cubes, not pool watery. Taste for salt and heat. Garnish with cilantro. Serve with rice or roti. You want soft golden paneer and sweet peas in a creamy tomato-onion gravy — not rubbery cheese or a thin pink sauce.