Matar Paneer

Name: Matar Paneer
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 250 g paneer; 200 g green peas; 2 tomatoes; 1 onion; 1 tsp cumin; 1 tsp garam masala; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Matar Paneer is a beloved North Indian dish, often gracing the table during lunch or dinner in many households. It is a classic example of home-style cooking, where ingredients are measured by intuition rather than precision, and the dish has been passed down through generations, each family adding their own touch. This version captures the essence of what you might find in a family kitchen, where the salt is pinched by hand and the oil flows generously.

The interplay of fresh green peas and creamy paneer is enveloped in a subtly spiced tomato-onion base, infused with the warmth of cumin and garam masala. Each bite is a comforting balance of softness and a gentle crunch, making it an inviting dish that encourages second helpings. Although it is often served with Indian breads or rice, its true charm lies in the simplicity and warmth it brings to the table.

Ingredients

250 gpaneer
200 ggreen peas
2tomatoes
1onion
1 tspcumin
1 tspgaram masala
2 tbspoil
to tastefine sea salt

Method

Begin by dicing 250 g of paneer into 1-inch cubes and set aside. Finely chop 1 onion and 2 tomatoes, keeping them separate. Measure out 200 g of green peas, ensuring they are thawed if using frozen peas. This preparation will help streamline the cooking process once the pan is on the heat.
In a large, heavy-bottomed pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and allow them to sizzle until they release a fragrant aroma, which should take about 30 seconds. Add the chopped onion to the pan and cook, stirring occasionally, until the onion turns translucent and softens, which will take about 5-7 minutes. This slow cooking of the onion forms the base of the dish, imparting sweetness and depth.
Add the chopped tomatoes to the pan with the onions. Cook them together until the tomatoes break down into a thick, pulpy sauce, and the oil begins to separate from the mixture. This indicates that the tomatoes have cooked down sufficiently and the flavors have melded together.
Stir in 200 g of green peas, mixing them well with the tomato-onion base. Allow them to cook for about 2-3 minutes until they are heated through and tender. The peas should retain their bright green color, indicating they are cooked but not overdone.
Gently fold in the paneer cubes, ensuring they are well coated with the sauce. Sprinkle 1 teaspoon of garam masala over the mixture and stir to combine. Let the paneer cook for about 2-3 minutes, just until it absorbs the flavors and becomes soft but not mushy.
Taste the dish and add fine sea salt to your preference, stirring well to distribute evenly. The final texture should be a harmonious blend of soft paneer and tender peas in a rich, spiced sauce. Serve immediately, sharing it with family or friends as is traditional in Indian home cooking.