Matar panir simmers paneer and green peas in a bright mint and tomato sauce scented with cumin, mustard, and fennel seeds. Five minutes of prep and forty on the stove make six servings. The mint keeps it fresh where most paneer dishes go rich.
Prep Time: 5 minutes Cook Time: 40 minutes Servings: 6 to 8
Ingredients
- Hot green chilies: 1 to 2, broken in bits
- Fresh ginger root: 1-inch (2.5 cm) piece, peeled and sliced
- Water: 4 tbsp (2 oz / 60g)
- Ground coriander: 1 tbsp (0.5 oz / 15g)
- Turmeric: 1 tsp (0.1 oz / 5g)
- Paprika: 0.5 tsp (0.05 oz / 2g)
- Ghee: 0.5 cup (4 oz / 115g) OR 4 tbsp (2 oz / 57g) vegetable oil and 4 tbsp (2 oz / 57g) butter
- Fresh paneer cheese: 11.5 oz (325g), cut into 0.5 inch (1.5 cm) cubes
- Cumin seeds: 1.25 tsp (0.1 oz / 3g)
- Black mustard seeds: 0.5 tsp (0.05 oz / 2g)
- Fennel seeds: 0.25 tsp (0.02 oz / 1g)
- Tomatoes: 2 cups (16 oz / 450g), peeled and diced
- Whey: 2.5 cups (20 oz / 590g)
- Peas: 1.5 cups (10 oz / 285g) frozen baby peas, defrosted (or fresh)
- Salt: 1 tsp (0.2 oz / 6g)
- Garam masala: 0.5 tbsp (0.1 oz / 4g)
- Fresh herbs: 2 tbsp (0.1 oz / 3g) chopped fresh coriander and 2 tbsp (0.1 oz / 3g) chopped fresh mint
Step-by-Step Instructions
- Fit a food processor with the metal blade or use a blender. Turn on the machine, drop the green chilies and ginger through the feed cap, and mince. Add 4 tbsp (2 oz / 60g) water, 1 tbsp (0.5 oz / 15g) ground coriander, 1 tsp (0.1 oz / 5g) turmeric, and 0.5 tsp (0.05 oz / 2g) paprika. Process until the mixture becomes a smooth, wet spice paste, then transfer it to a small cup.
- Heat 4 tbsp (2 oz / 57g) of ghee or oil in a large nonstick saucepan over moderate heat. Carefully add the 11.5 oz (325g) of paneer cheese cubes and fry them, constantly turning the pieces until they are evenly browned on all sides. Remove the fried paneer with a slotted spoon and set aside.
- In the same pan, add 1.25 tsp (0.1 oz / 3g) cumin seeds, 0.5 tsp (0.05 oz / 2g) black mustard seeds, and 0.25 tsp (0.02 oz / 1g) fennel seeds. Fry the whole spices until the black mustard seeds pop and turn gray. Add the remaining 4 tbsp (2 oz / 57g) of ghee or butter along with the blended wet spice paste. Fry while stirring often until most of the water evaporates.
- Stir in the 2 cups (16 oz / 450g) of peeled and diced tomatoes. Continue to cook, stirring frequently, until the mixture reduces, becomes dry, and the oil distinctly separates from the tomato sauce (about 10 minutes).
- Pour in 2.5 cups (20 oz / 590g) of whey and bring the sauce to a rolling boil. If using fresh peas, add them now, reduce the heat to moderately low, cover, and cook for about 15 minutes until nearly tender. Stir in the fried paneer cubes and the 1.5 cups (10 oz / 285g) of defrosted frozen baby peas. Simmer everything together on low heat for 5 minutes so the flavors meld and the cheese absorbs the sauce.
- Stir in 1 tsp (0.2 oz / 6g) salt, 0.5 tbsp (0.1 oz / 4g) garam masala, and your fresh coriander and mint right before you are ready to serve.
Nutritional Information
(Approximate values per serving, based on 8 servings)
- Calories: 285 kcal
- Carbohydrates: 9g (0.32 oz)
- Protein: 9g (0.32 oz)
- Fat: 23g (0.81 oz)
Pro Tips
- Master the "Bhunao" Technique: When cooking the tomato and spice paste (Step 4), patience is key. You must cook the mixture until the oil visibly separates from the edges of the tomatoes. This ensures the raw flavor of the tomatoes is cooked out and the spices are perfectly toasted.
- Don't Over-fry the Paneer: Fry the cheese cubes just until they achieve a light golden brown color. If you fry them too long, they will become rubbery. If your store-bought or homemade paneer feels a bit firm after frying, soaking the fried cubes in warm water for 10 minutes before adding them to the sauce will make them melt-in-your-mouth soft.
- The Magic of Whey: Using the leftover whey from making homemade paneer is a traditional secret that adds a beautiful, subtle tang and extra nutrients to the sauce. If you don't have whey, you can substitute it with water or a light vegetable broth, but you might want to add a tiny squeeze of lemon juice at the end to mimic that missing acidity.
- Let It Rest: Like many Indian curries, Matar Paneer tastes exponentially better if you let it sit for 1 to 2 hours after cooking. The fried paneer acts like a sponge, soaking up the vibrant mint, coriander, and tomato flavors as it rests.
Frequently Asked Questions (FAQ) About Matar Paneer
Q: Can I make Matar Paneer ahead of time? A: Absolutely! In fact, it is highly recommended. Making Matar Paneer a few hours in advance, or even the day before, allows the fried paneer to fully absorb the aromatic mint and tomato sauce, resulting in a much deeper flavor. Just reheat it gently on the stove before serving.
Q: What can I serve with Matar Paneer? A: This dish is incredibly versatile. For a classic pairing, serve it with freshly fried pooris or warm roti. It also goes wonderfully with steamed basmati rice or a fragrant herbed rice. To complete the meal, pair it with a side of dal (lentil soup) and some simple tomato chutney.
Q: Why is my paneer rubbery or hard? A: Paneer usually becomes rubbery if it is over-fried or boiled too vigorously in the sauce. To prevent this, fry the cheese cubes gently over moderate heat just until golden. Always ensure you simmer the paneer gently on low heat during the final step—never bring it to a harsh boil once the cheese is added.
Q: Can I use store-bought paneer for this Matar Paneer recipe? A: Yes, you can easily use store-bought paneer to save time. Since commercially made paneer can sometimes be a bit dense, cut it into cubes and soak it in hot water for 15 to 20 minutes before frying. This helps soften the cheese so it can absorb the sauce properly.
More Recipes You'll Love
- Tutti Frutti Dip (Easy 5-Minute Lemon Fruit Dip)
- Vibrant Pesto Corn with Red Peppers
- Broiled Tofu with Hot Mango Sauce
Ingredients
Method
- Fit a food processor with the metal blade or use a blender.
- Turn on the machine, drop the green chilies and ginger through the feed cap, and mince.
- Add 4 tbsp (2 oz / 60g) water, 1 tbsp (0. 5 oz / 15g) ground coriander, 1 tsp (0. 1 oz / 5g) turmeric, and 0. 5 tsp (0. 05 oz / 2g) paprika. Process until the mixture becomes a smooth, wet spice paste, then transfer it to a small cup.
- Heat 4 tbsp (2 oz / 57g) of ghee or oil in a large nonstick saucepan over moderate heat. Carefully add the 11. 5 oz (325g) of paneer cheese cubes and fry them, constantly turning the pieces until they are evenly browned on all sides.
- Remove the fried paneer with a slotted spoon and set aside.
- In the same pan, add 1. 25 tsp (0. 1 oz / 3g) cumin seeds, 0. 5 tsp (0. 05 oz / 2g) black mustard seeds, and 0. 25 tsp (0. 02 oz / 1g) fennel seeds.
- Fry the whole spices until the black mustard seeds pop and turn gray.
- Add the remaining 4 tbsp (2 oz / 57g) of ghee or butter along with the blended wet spice paste.
- Fry while stirring often until most of the water evaporates.
- Stir in the 2 cups (16 oz / 450g) of peeled and diced tomatoes.
- Continue to cook, stirring frequently, until the mixture reduces, becomes dry, and the oil distinctly separates from the tomato sauce (about 10 minutes).
- Pour in 2. 5 cups (20 oz / 590g) of whey and bring the sauce to a rolling boil. If using fresh peas, add them now, reduce the heat to moderately low, cover, and cook for about 15 minutes until nearly tender.
- Stir in the fried paneer cubes and the 1. 5 cups (10 oz / 285g) of defrosted frozen baby peas.
- Simmer everything together on low heat for 5 minutes so the flavors meld and the cheese absorbs the sauce.
- Stir in 1 tsp (0. 2 oz / 6g) salt, 0. 5 tbsp (0. 1 oz / 4g) garam masala, and your fresh coriander and mint right before you are ready to serve.
- Don't Over-fry the Paneer: Fry the cheese cubes just until they achieve a light golden brown color. If you fry them too long, they will become rubbery. If your store-bought or homemade paneer feels a bit firm after frying, soaking the fried cubes in warm water for 10 minutes before adding them to the sauce will make them melt-in-your-mouth soft.
- Let It Rest: Like many Indian curries, Matar Paneer tastes exponentially better if you let it sit for 1 to 2 hours after cooking. The fried paneer acts like a sponge, soaking up the vibrant mint, coriander, and tomato flavors as it rests.
