Matar Paneer (Paneer and Pea Curry)
Why this recipe works
- Layered base: Softening the onion until lightly golden, then briefly cooking the aromatics and spices, gives the tomato gravy a deeper, rounder flavour.
- Smooth, creamy sauce: Blending the tomato and onion mixture creates a velvety gravy, while cream added at the end softens the spice and enriches the finish.
- Easy to serve: The saucy consistency works well with both steamed rice and Indian breads, making it a flexible vegetarian main.
Get the most out of this recipe
Adjust the heat
- For less heat: Replace the hot chilli powder with paprika, or use a smaller amount of chilli powder and balance the sauce with a little extra cream at the end.
- For more warmth: Increase the chilli powder slightly or add a little extra garam masala near the end for a warmer, more aromatic curry.
- Keep it rounded: Let the tomatoes simmer until softened and slightly thickened; their acidity helps keep the chilli and spices from tasting harsh.
Ingredient notes
- Paneer choice: Use paneer that feels fresh and springy rather than dry or crumbly, as it will hold its shape better when stirred into the curry.
- Peas: Fresh peas work well when in season, but frozen peas are reliable and cook quickly straight in the sauce.
- Chilli powder: Hot chilli powders vary widely, so adjust to taste and use paprika if you want colour and warmth without much heat.
Common mistakes
- Do not rush the onion: Cook the onion over medium heat and stir often; if it catches, the gravy can taste bitter rather than sweet and savoury.
- Avoid a thin gravy: Simmer the tomato mixture until it looks slightly thickened before blending, then reduce it briefly again after blending if needed.
- Add cream gently: Keep the heat low once the cream goes in and avoid boiling, which can make the sauce split or lose its smooth finish.
Authenticity notes
- Home-style curry: Matar paneer is commonly served as a comforting vegetarian curry, with peas and paneer simmered in a spiced tomato-based gravy.
- Creamier finish: Blending the sauce and finishing with cream gives this version a smoother, richer texture often associated with restaurant-style gravies.
- Classic accompaniments: Serve with steamed rice for a simple meal, or with Indian breads to scoop up the gravy.
Equipment you'll need
Ingredients
Instructions
- Finely chop the onion. Grate the ginger and crush the garlic.
- Heat the ghee in a saucepan over medium heat, then cook the onion with a pinch of the salt for 8 to 10 minutes until soft and lightly golden. Stir often so it does not catch.
- Add the ginger and garlic and cook for 1 minute until fragrant. Stir in the cumin, coriander, turmeric and chilli powder and cook for 30 seconds, stirring constantly.
- Roughly chop the tomatoes, add them to the pan with the water and bring to a gentle simmer. Cook for 10 to 12 minutes until the tomatoes have broken down and the mixture looks slightly thickened.
- Blend the sauce until smooth, then return it to the pan. Simmer for 2 minutes to thicken slightly, then season with the remaining salt.
- Add the peas and simmer for 5 to 7 minutes until tender. Cut the paneer into bite-sized cubes and stir it in gently.
- Stir in the garam masala and the double cream, then cook over low heat for 2 to 3 minutes until the curry is creamy and piping hot. Do not let it boil once the cream is in.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For a richer flavour, cook the onion until properly golden before adding the spices; this gives the gravy a deeper, sweeter base.
- If you are serving vulnerable groups, use pasteurised cream and ensure the curry is piping hot throughout before serving.
Substitutions
- Replace ghee with unsalted butter for a similar richness.
- Replace double cream with crème fraîche for a slightly tangier finish; add it off the heat to prevent splitting.
- Replace hot chili powder with ground paprika for a milder curry.
Storage
- Refrigerate up to 3 days
- Cool quickly, cover and refrigerate. Reheat gently in a saucepan over low heat with a splash of water, stirring often, until piping hot; avoid boiling to keep the sauce smooth.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (35min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk
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