| Prep time | Cook time | Serves |
|---|---|---|
| 15 minutes | 30 minutes | 4 |
Why You’ll Love This Matar Paneer Recipe
Matar paneer is a dependable North Indian curry made with paneer and green peas in a tomato-based gravy. It can be prepared as a simple weekday meal or enriched with cream for a more celebratory table.
The flavour of this easy matar paneer recipe comes from a well-cooked onion-tomato masala and a measured combination of HPK Cumin, Coriander, Turmeric, Kashmiri Chilli and Garam Masala. The result is balanced rather than overly heavy, allowing the sweetness of peas and the mildness of paneer to remain distinct.
HPK spice profile
HPK Cumin Powder • HPK Coriander Powder • HPK Turmeric Powder • HPK Kashmiri Chilli Powder • HPK Garam Masala Powder • HPK Black Pepper Powder
Ingredients
- 250 g paneer, cut into cubes
- 1 cup green peas, fresh or frozen
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 3 medium tomatoes, puréed
- 1 teaspoon HPK Cumin Powder
- 2 teaspoons HPK Coriander Powder
- 1/4 teaspoon HPK Turmeric Powder
- 1 teaspoon HPK Kashmiri Chilli Powder
- 1/2 teaspoon HPK Black Pepper Powder
- 3/4 teaspoon HPK Garam Masala Powder
- Salt to taste
- 1 to 1 1/4 cups hot water
- 2 tablespoons cream, optional
- 1 teaspoon crushed kasuri methi
- 2 tablespoons chopped coriander leaves
Step-by-Step Method
- If using frozen peas, rinse and set aside. Soak paneer cubes in warm salted water for 10 minutes if the paneer is firm; drain just before adding to the curry.
- Heat oil or ghee in a kadai. Add cumin seeds. Once aromatic, add the onion and cook until golden, stirring frequently.
- Add ginger-garlic paste and cook until the raw aroma disappears. Pour in the tomato purée and add salt. Cook until the mixture thickens and the fat begins to separate.
- Lower the heat and add HPK Cumin Powder, HPK Coriander Powder, HPK Turmeric Powder, HPK Kashmiri Chilli Powder and half the HPK Black Pepper Powder. Add a splash of water and cook for 1 to 2 minutes.
- Add the peas and 1 cup hot water. Cover and simmer until the peas are tender. Fresh peas may take 8 to 10 minutes; frozen peas need less time.
- Add the paneer cubes and simmer gently for 4 to 5 minutes. Do not boil aggressively, as paneer can become rubbery.
- Crush kasuri methi between your palms and add it with HPK Garam Masala Powder and the remaining black pepper. Stir in cream if using.
- Simmer for 1 minute, switch off the heat and rest the curry for 5 minutes. Garnish with coriander leaves.
Why These HPK Spices Work
HPK Coriander Powder creates body in the tomato gravy, while cumin adds depth. Kashmiri chilli supplies colour, and garam masala is added at the end to keep the curry aromatic. Black pepper quietly reinforces warmth without overwhelming the paneer.
Cooking Tips for the Best Result
- For a smoother restaurant-style gravy, blend the cooked onion-tomato masala before adding the peas.
- Do not fry paneer for too long. A quick sear is optional, but soft paneer absorbs flavour better.
- Use ripe tomatoes. If the tomatoes are very sour, add 1/2 teaspoon sugar to balance the gravy.
- Add cream only after lowering the heat to prevent splitting.
How to Serve and Store
Serve matar paneer with roti, naan, jeera rice or plain basmati rice. Refrigerate leftovers for up to 2 days and reheat gently with a splash of water.
Frequently Asked Questions
Can I make matar paneer without cream?
Yes. The curry is naturally satisfying without cream. For body, cook the onion-tomato masala thoroughly and use a little extra paneer or blend part of the gravy.
Should paneer be fried before adding it?
It is optional. Unfried paneer remains softer, while lightly seared paneer has firmer edges. Avoid deep-frying, which can make it chewy.
When should garam masala be added to matar paneer?
Add HPK Garam Masala during the final minute of cooking. This keeps its warm aroma more noticeable.