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Matar Paneer
Peas and fresh cheese in tomato sauce
🔥 Intermediate🍛 Main Course🥛 Vegetarian🕑 45 min
After Palak Paneer, the most popular paneer dish in North India, and considerably easier: no blanching technique, just a good tomato-onion sauce that peas and paneer join at the end.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep15 min
Cook time30 min
Total45 min
ServesServes 4
Contains:
MilkTree Nuts
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 14✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Fry the onions in 1 tbsp oil for 8 minutes until soft, let cool with the soaked cashews, and blend until smooth.
- Heat the remaining oil, add the cumin, then the ginger-garlic paste for 1 minute.
- Add the onion-cashew puree and fry for 5 minutes until it thickens and no longer smells raw.
- Stir in the tomato puree and the ground spices. Cook for 10 minutes until the oil separates at the edge.
- Add 300 ml water and salt, stir in the peas, simmer for 8 minutes.
- Add the paneer, take off the heat, and stir in the garam masala and crushed kasuri methi. Let it sit for 5 minutes.
Tips
- Paneer always goes in last and never into boiling sauce. Boiled paneer turns rubbery.
- If you want to sear it first: afterward put it into warm salted water — that keeps it soft.
- Vegan with firm pressed tofu and oil instead of ghee.
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