Matar Paneer (Peas With Paneer)

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Servings: 1 Difficulty: Advanced
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A creamy, aromatic Punjabi curry featuring tender paneer and sweet peas in a spiced tomato gravy.
Matar Paneer (Peas With Paneer recipe image
Matar Paneer (Peas With Paneer recipe image
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Matar Paneer (Peas With Paneer)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 10.0

Description

Matar Paneer is a beloved North Indian dish that balances the mild, squeaky texture of fresh paneer cheese with the sweetness of green peas. The gravy is built from a base of blended onion and ginger, fried until golden, then enriched with tomatoes, coriander, and turmeric. This recipe delivers a robust, home-style flavor profile that is both comforting and vibrant. It pairs beautifully with naan, roti, or steamed basmati rice. While traditionally made with paneer, it can easily be adapted for vegetarians or vegans using firm tofu. A perfect weeknight dinner or impressive meal for guests, this curry offers a wonderful depth of spice without being overly hot.

Ingredients

Directions

  1. Place the chopped onion and ginger into the container of an electric blender or food processor along with 1/3 cup water and blend until you have a smooth paste.
  2. Leave the onion-ginger paste in the blender container for later use.
  3. Heat 6 tablespoons of vegetable oil in a heavy, 10-inch-wide pot (preferably teflon-lined) over a medium flame.
  4. When the oil is hot, place the pieces of paneer (or tofu) in a single layer and fry them until they are golden brown on all sides.
  5. Using a slotted spoon, remove the fried paneer to a plate and set aside.
  6. Place the whole dried hot red pepper into the same hot oil.
  7. Within 2 seconds, turn the pepper over so that it browns on both sides, then remove it and discard.
  8. Pour the contents of the blender (onion-ginger paste) into the hot oil, keeping your face averted as the paste might splatter.
  9. Fry the paste, stirring constantly, for 10-12 minutes, or until it turns light brown.
  10. Add 1 tablespoon of ground coriander seeds and 1/4 teaspoon of ground turmeric, frying and stirring for another minute.
  11. Add 3 medium tomatoes, peeled and minced, to the pot.
  12. Stir and fry for another 3 to 4 minutes, or until the tomatoes turn a dark reddish brown.
  13. Pour in 2 cups of whey (from making paneer) or water if you are using tofu.
  14. Add 1 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper.
  15. Mix well and bring the mixture to a boil.
  16. Cover the pot, lower the heat, and simmer gently for 10 minutes.
  17. Lift the cover and add the fried paneer pieces and 1.5 cups of shelled fresh peas (or 8 oz defrosted frozen peas).
  18. Cover and simmer for 10 minutes, or until the peas are cooked through.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 10.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It is easy to make but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for paneer in this recipe to make it vegan.

If you do not have whey from making paneer, simply use water or vegetable broth in its place. The flavor will still be delicious.

This Punjabi dish, with some variation in spices, is eaten all over northern India. It is best served hot with naan, roti, or basmati rice.

Keywords: indian, curry, paneer, peas, matar, vegetarian, tofu, spicy, tomato, ginger, onion, coriander, turmeric, chickpea, rice, naan, punjabi, dinner, comfort food
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