Festive North Indian curry of tender green peas and golden fried paneer cubes simmered in a rich tomato, ginger, and cumin gravy.
Lunch · 15 min prep · 25 min cook · serves 4 Newly added
Ingredients
- 200 g paneer , cut into 1/2-inch cubes, golden-fried in ghee
- 1.5 cups green peas , sweet fresh or tender frozen
- 3 tomato , medium, pureed smooth
- 1 tbsp ginger , finely grated
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/4 tsp hing (asafoetida)
- 1/2 tsp garam masala
- 1 cup water
- 1.5 tsp salt
Preparation
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Heat the ghee in a saucepan over medium flame.
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Add the cumin seeds; let them crackle and darken.
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Add the grated ginger and hing; sauté for 20 seconds until aromatic.
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Add the pureed tomatoes, turmeric powder, coriander powder, and red chili powder.
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Cook over medium heat for 8 minutes, stirring frequently, until the tomato paste thickens and ghee beads separate from the edges.
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Add the green peas, 1 cup of water, and the salt; bring to a boil.
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Reduce the flame and simmer for 6 minutes until the peas are tender.
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Add the fried paneer cubes and garam masala.
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Simmer gently on low heat for 4 minutes to allow the cheese to soften.
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Remove from the heat and allow to rest covered for 5 minutes before serving.
In the tradition
Matar Paneer is a staple offering across North Indian temples during festival feasts. By reducing fresh tomato pulp slowly in pure cow’s ghee with freshly pounded coriander and cumin, temple cooks achieve a rich, clinging gravy without alliums.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 88, Peas and Homemade Cheese in Tomato Gravy (Matar Paneer))
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.