Creamy Matar Paneer with Tomatoes and Kasuri Methi

Why You’ll Love This Recipe

• Classic, comforting North Indian flavors with a silky, gently spiced tomato–onion gravy.
• Weeknight-friendly: ready in 45 minutes with pantry spices and freezer peas.
• Balanced heat and color using Kashmiri chili, plus aroma from kasuri methi and garam masala.
• Creamy without being heavy, finished with just enough cream for a restaurant-quality finish.

Grocery List

• Produce: Onion, tomatoes (or canned puree), ginger, garlic, optional green chili, cilantro
• Dairy: Paneer, heavy cream, optional ghee
• Pantry: Green peas, neutral oil, cumin seeds, ground turmeric, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, kasuri methi, salt, sugar

Full Ingredients

Aromatic Base

• 2 tbsp neutral oil (sunflower, canola, or peanut)
• 1 tbsp ghee (optional, for flavor)
• 1 tsp cumin seeds
• 1 large onion (200 g), finely chopped
• 1-inch (10 g) fresh ginger, grated
• 4 garlic cloves (12 g), minced
• 1 small green chili, slit lengthwise (optional)

Tomato Masala

• 2 cups (500 g) tomato puree (blend about 4 medium tomatoes) or 1 3/4 cups (420 g) canned tomato puree
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri red chili powder (mild heat, vibrant color)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 1/4 tsp fine salt, plus more to taste
• 1/2 tsp sugar (optional, balances acidity)

Simmer and Finish

• 1 1/4 cups (300 ml) water
• 1.5 cups (225 g) green peas, fresh or frozen
• 400 g paneer, cut into 1-inch cubes
• 3 tbsp heavy cream
• 1.5 tsp kasuri methi (dried fenugreek leaves), crushed between palms
• 3/4 tsp garam masala
• 2 tbsp cilantro, finely chopped, plus extra for garnish

Step-by-Step Instructions

Step 1: Prep the paneer and produce

Cut 400 g paneer into 1-inch cubes. For extra-soft paneer, soak the cubes in warm salted water for 10 minutes, then drain. Finely chop the onion, grate the ginger, mince the garlic, and make the tomato puree by blending fresh tomatoes until smooth (or measure canned puree). Chop the cilantro.

Step 2: Bloom spices and brown the onions

Heat 2 tbsp oil and 1 tbsp ghee in a wide skillet or sauté pan over medium heat (pan surface about 340°F/170°C). Add 1 tsp cumin seeds and let them crackle for 30 seconds. Add the chopped onion (and optional slit green chili). Cook, stirring occasionally, for 8–10 minutes until deep golden-brown around the edges—this step builds a sweet, rich base.

Step 3: Build the tomato–onion masala

Add grated ginger and minced garlic; sauté for 60 seconds until fragrant. Sprinkle in turmeric, Kashmiri red chili powder, coriander, and cumin; toast for 30 seconds, stirring. Add the tomato puree, salt, and optional sugar. Cook 6–8 minutes, stirring often, until the sauce thickens, turns glossy, and tiny beads of oil appear on the surface—this means the masala is ready.

Step 4: Blend for a silky gravy

Carefully transfer the hot masala to a blender. Vent the lid and cover with a kitchen towel; blend until completely smooth, 30–60 seconds. Return the puree to the pan. This step gives you the smooth restaurant-style texture.

Step 5: Simmer peas until tender

Stir in 1 1/4 cups (300 ml) water to reach a medium-thick gravy. Bring to a gentle simmer at 190–200°F (88–93°C). Add 1.5 cups peas. Cover and cook until tender—about 5 minutes for fresh peas or 6–7 minutes for frozen.

Step 6: Warm the paneer and finish

Add the paneer cubes and simmer gently for 3–4 minutes; avoid boiling to keep paneer soft. Stir in 3 tbsp cream, 1.5 tsp crushed kasuri methi, and 3/4 tsp garam masala. Taste and adjust salt. If the gravy is too thick, stir in a splash of hot water; if too thin, simmer 2–3 minutes uncovered.

Step 7: Rest, garnish, and serve

Turn off heat and let the curry rest for 5 minutes so flavors meld. Garnish with chopped cilantro and, if you like, a light drizzle of cream. Serve hot with basmati rice, jeera rice, naan, or roti.

Pro Tips

• Use Kashmiri chili powder for a deep red hue with gentle heat; substitute regular chili powder to taste if you prefer it spicier.
• Oil-on-surface is your doneness cue for the masala—keep cooking until you see a glossy sheen and the sauce darkens.
• For extra-soft paneer, soak briefly in warm salted water and simmer gently; for a firmer, toasty edge, pan-sear cubes in 1 tsp ghee for 1–2 minutes per side before adding.
• Crush kasuri methi between your palms just before adding to release its aroma.
• Adjust consistency: add hot water for a looser gravy or simmer uncovered to thicken.

Variations

• Vegan Matar “Paneer”: Swap paneer for firm tofu (press and cube). Use 3 tbsp cashew cream or coconut cream instead of dairy cream and skip ghee.
• Restaurant-Style Rich: Blend 2 tbsp (30 g) soaked cashews with the tomato puree for a silkier, richer gravy.
• Smoky Dhaba-Style: Finish with a brief dhungar (charcoal smoke infusion) for 1–2 minutes under a covered pot for subtle smokiness.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently over low heat until just steaming (avoid boiling). The curry also freezes well for up to 2 months; for best results, freeze the gravy without cream and paneer, then reheat, add fresh paneer, and finish with cream and kasuri methi. The onion–tomato masala can be made 2–3 days ahead and refrigerated, speeding up weeknight cooking.

Nutrition (per serving)

Approximate values: 510 calories; 22 g protein; 20 g carbohydrates; 39 g fat; 4 g fiber; 720 mg sodium. Nutrition will vary with brands and exact ingredients.