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Matar Paneer Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Matar Paneer Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian cottage cheese), cubed; 1 cups green peas (fresh or frozen); 500 ml water (for blanching peas, optional); 1 tsp salt (for blanching and seasoning); 2 tbs vegetable oil or ghee; 1 inch cinnamon stick; 4 pcs green cardamom pods; 1 pcs bay leaf; 1 tsp cumin seeds; 2 cups onions, medium, finely chopped; 1.5 tbs ginger-garlic paste; 1 pcs green chilies, slit (adjust to heat preference); 2 cups tomatoes, ripe, pureed; 2 tbs coconut powder (desiccated coconut or coconut milk powder); 2 tsp coriander powder; 1 tsp red chili powder (adjust); 0.5 tsp turmeric powder; 1 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 1 cups water or vegetable stock; 0.25 cups light cream (or half-and-half); 0.25 cups fresh coriander (cilantro), chopped; 1 tsp lemon juice (optional)

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time40m

Serves4

A curry made with Indian cubed cottage cheese and green peas in a rich spiced tomato gravy and includes cinnamon, cardamoms, onions, coconut powder, ginger garlic paste, coriander powder, red chili powder, light cream, green chili, and fresh coriander leaves.

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Ingredients

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Paneer & Peas

14 1/8 oz (400 g) paneer (Indian cottage cheese), cubed

1 cups green peas (fresh or frozen)

2 1/8 cup (500 ml) water (for blanching peas, optional)

1 tsp salt (for blanching and seasoning)

Base & Tempering Spices

2 tbs vegetable oil or ghee

1 inch cinnamon stick

4 pcs green cardamom pods

1 pcs bay leaf

1 tsp cumin seeds

Aromatics & Tomato Gravy

2 cups onions, medium, finely chopped

1 1/2 tbs ginger-garlic paste

1 pcs green chilies, slit (adjust to heat preference)

2 cups tomatoes, ripe, pureed

2 tbs coconut powder (desiccated coconut or coconut milk powder)

Dry Spices

2 tsp Coriander powder

1 tsp red chili powder (adjust)

1/2 tsp turmeric powder

1 tsp Garam masala

1 tsp kasuri methi (dried fenugreek leaves), crushed

Liquids & Finish

1 cups water or vegetable stock

1/4 cups light cream (or half-and-half)

1/4 cups fresh coriander (cilantro), chopped

1 tsp lemon juice (optional)

Method

Paneer & Peas

Prepare paneer

Cut paneer into 1-inch cubes. If using store-bought paneer and you prefer softer cubes, soak the cubes in warm salted water for 10 minutes, then drain and pat dry.

Blanch peas

Bring 500 ml water to a boil with 1 tsp salt. Add the peas and blanch for 2–3 minutes until bright green and tender. Drain and immediately plunge into cold water to stop cooking. Drain again and set aside.

Base & Tempering Spices

Heat 2 tbs oil or ghee in a heavy-bottomed pan over medium heat. Add cinnamon stick, green cardamoms, bay leaf and cumin seeds. Sauté for 30 seconds until fragrant and cumin begins to sputter.

Aromatics & Tomato Gravy

Add the finely chopped onions to the pan. Sauté on medium heat, stirring frequently, for 8–10 minutes until onions are soft and golden-brown. This step builds sweetness and depth in the gravy.

Stir in 1.5 tbs ginger-garlic paste and the slit green chili. Cook for 1.5–2 minutes until the raw aroma disappears.

Add the tomato puree and coconut powder. Reduce heat to medium-low and simmer, stirring occasionally, for 8–10 minutes until the oil begins to separate from the masala and the raw tomato smell is gone.

Dry Spices

Lower the heat and add 2 tsp coriander powder, 1 tsp red chili powder, 0.5 tsp turmeric powder and 1 tsp garam masala. Cook spices with the tomato-onion mixture for 2–3 minutes, stirring so the spices toast but do not burn.

If the mixture becomes too thick, add up to 1 cup water or vegetable stock to achieve a medium-thick gravy. Stir and bring to a gentle simmer.

Combining & Finishing

Add the blanched peas to the gravy and simmer for 3–4 minutes so peas absorb flavor.

Gently add the paneer cubes and stir carefully to coat them with the gravy. Simmer on low heat for 4–5 minutes. Avoid vigorous stirring to prevent paneer from crumbling.

Sprinkle 1 tsp crushed kasuri methi, pour in 0.25 cup light cream, and gently fold to combine. Simmer for another 1–2 minutes—do not boil vigorously after adding cream.

Taste and adjust salt; add 1 tsp lemon juice if you want a touch of brightness. Finish by stirring in 0.25 cup chopped fresh coriander.

Serving

Serve hot with steamed basmati rice, jeera rice, or Indian breads such as roti, naan or paratha. Leftovers will keep refrigerated for 2–3 days; reheat gently so the paneer remains soft.