Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Ingredients:
For the sauce:
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 1-inch piece of ginger, grated
- 4 cloves garlic, minced
- 2 large tomatoes, pureed (or 1 can diced tomatoes)
- 1 teaspoon cumin seeds (optional)
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder (adjust to preferred spice level)
- ½ teaspoon garam masala
- 1 cup water
- Salt to taste
Other:
- 1 cup frozen or fresh peas
- 200-250 grams paneer, cut into cubes
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- ¼ cup heavy cream/half-and-half
- Fresh cilantro for garnish
Instructions
Prepare the Paneer:
- Shallow-fry (optional): In a nonstick pan, heat a bit of oil and fry the paneer cubes until lightly golden. Drain on paper towels and set aside.
- Alternatively: Soak the paneer cubes in hot water for 10-15 minutes to soften them.
Sauté the Aromatics:
- Heat ghee or oil in a large pan or pot over medium heat. Add the cumin seeds (if using) and let them sizzle for a few seconds.
- Add the chopped onions and cook until softened and lightly golden, about 5 minutes.
- Add the ginger and garlic, cook for another minute until fragrant.
Make the Tomato Base:
- Add pureed or diced tomatoes and cook for a few minutes until the mixture thickens and oil starts to separate.
- Stir in the ground coriander, turmeric, red chili powder, and salt. Cook for a minute more.
Simmer the Sauce:
- Add 1 cup of water and bring the sauce to a gentle simmer. Cook for around 5 minutes, or until slightly thickened.
- Taste and adjust seasonings as needed.
Add Peas and Paneer:
- Stir in the peas and paneer. Cover and simmer for 5-10 minutes, until the peas are tender.
Finishing Touches:
- Crush the kasuri methi leaves between your palms and add to the pot. Stir in the garam masala.
- Drizzle in the cream and gently stir to combine. Let it simmer for a minute more to create a creamy richness.
- Turn off heat, garnish with fresh cilantro, and serve hot.
Tips:
- Fresh vs. Frozen Peas: Fresh peas are ideal, but frozen work well too. If using frozen, thaw and rinse before adding.
- Cream Alternatives: You can use light cream, coconut cream, or cashew cream for a dairy-free option.
- For added richness, lightly toast the cashews before blending them into the tomato base.
- Make it Your Own: Feel free to add a pinch of sugar to balance flavors, or a green chili for an extra kick.
Serving Suggestions: Enjoy Matar Paneer with basmati rice, naan, chapati, or paratha!
