Matar Paneer
April 7, 2014

Paneer and Peas cooked in a delicious and rich nut based gravy

Cuisine North Indian
Course Main Course
Serves 8
Method Stovetop
Difficulty Hard
Cook Time 1   hour(s)
  • Cuisine North Indian
  • Course Main Course
  • Serves 8
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 1   hour(s)
paneer cubes
14   ounce
ripe medium tomatoes
2   measure
large onion
1   measure
green chili
4   measure
white poppy seeds soaked in 4 tablespoons water
2   tablespoon
ginger garlic paste
1   teaspoon
coriander powder
1   teaspoon
cumin powder
1/2   teaspoon
clove+cinnamon powder
1/4   teaspoon
turmeric powder
1/4   teaspoon
fresh peas(lightly steamed)
1/2   cup
salt to taste
red chili powder(adjust to your spice level)
1/2   teaspoon
kasoori methi
1   teaspoon
cashews(soaked in water)
1/4   cup
almonds(soaked in water)
1/4   cup
bay leaf
1   measure
ghee or butter or oil
2   teaspoon
mustard seeds
1   teaspoon
cumin seeds
1   teaspoon

1. Puree the onion

2. Puree the tomato separately and keep aside.

3. In a pan,bring 3 cups water to a boil.Add the paneer cubes and let them boil.When the paneer starts to float switch off the stove and drain the water and keep the paneer aside.This is not normally done traditionally but this step adds airiness to the paneer and makes it easy to absorb flavor.

4. Remove the cashew and almond from water and grind them in the mortar or pestle or spice grinder along with the poppy seeds and green chili to a fine paste.

5. Heat the ghee or oil in a separate pan,add mustard seeds and let splutter.Add cumin seeds and bay leaf and saute for 1/2 minute.

6. On a medium flame,add the pureed onion,salt and turmeric powder and saute the paste until it comes together in a single paste and turns golden,the raw smell of onion should go.If you are a beginner, use chopped onions instead of puree. Onion paste needs patience to cook properly(about 20 minutes) or it will spoil your entire dish.

7. Add ginger garlic paste and saute for 2 more minutes.

8. Add the pureed nut paste,tomato paste and mix.

9. Add the spices,mix and cover with lid and let simmer for about 20 minutes until the oil floats on top.Adjust spice and salt.

10. Add the paneer cubes and peas and let cookabout 6 minutes and turn off the flame.Serve with roti or naan.If you wish you can add 2 tablespoons of cream in the last step to make the gravy richer.