Matar Paneer

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   First, get all your tools ready: kadhai/wok, blender, chopping board, knife, and measuring spoons. Cut the 200g paneer into 1.5 cm cubes and set aside. Roughly chop the 1 large onion, 2 medium tomatoes, 1 inch ginger, and 3 garlic cloves for blending. Have 1 cup of peas ready.

2. 02

   Make Onion-Tomato Paste

   Transfer the roughly chopped onion, tomato, ginger, and garlic into your blender. Add about 1/4 cup of water to help with blending. Blend until you have a very smooth, lump-free paste. This should take about 1-2 minutes of blending.

3. 03

   Temper Spices

   Place your kadhai/wok on medium heat. Add 3 tbsp of cooking oil. Once the oil looks shimmery and hot (about 1 minute), add 1 tsp of cumin seeds. Let them sizzle and change color to light brown, which takes about 30 seconds. You will smell a nutty aroma.

4. 04

   Cook the Paste

   Carefully pour the blended onion-tomato paste into the kadhai. Be careful as it might splatter. Stir well. Cook this paste on medium-low heat, stirring occasionally, for about 8-10 minutes until it thickens and the raw smell disappears. The color will deepen slightly.

5. 05

   Add Dry Spices

   Once the paste has cooked down, add 1/2 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1.5 tsp salt. Mix everything very well with the paste. Continue to cook on low heat for another 2-3 minutes, stirring constantly, until the spices are fragrant and the oil starts to separate from the sides of the paste.

6. 06

   Add Peas and Water

   Now, add 1 cup of peas to the cooked spice paste. Stir to combine. Pour in 1.5 cups of water. Increase the heat to medium and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the kadhai, and let it simmer for 5 minutes. This allows the peas to cook and the flavors to meld.

7. 07

   Add Paneer and Garam Masala

   After 5 minutes, remove the lid. Add the paneer cubes and 1 tsp garam masala to the gravy. Gently stir to mix everything without breaking the paneer cubes. The gravy should look thick enough to coat the back of a spoon.

8. 08

   Final Simmer and Garnish

   Cover the kadhai again and let it simmer on low heat for just 5 more minutes. This allows the paneer to absorb the flavors without becoming tough. After 5 minutes, turn off the heat. Garnish with 2 tbsp of fresh chopped coriander leaves. Serve hot with roti or rice.