Mataar Paneer Or Tofu Recipe

If using tofu, press it for at least 15–20 minutes to remove excess water. Cut paneer or pressed tofu into 1–1.5 cm cubes.

Heat 2 tbs oil or ghee in a nonstick skillet over medium heat. Add the cubes in a single layer and lightly pan-fry until golden on at least two sides (about 3–5 minutes per side). This gives texture and helps them hold shape in the gravy. Remove and set aside on a plate lined with paper towel. Sprinkle 1 tsp salt over the cubes while warm.

If using frozen peas, thaw or blanch in hot water for 1–2 minutes and drain. Fresh peas can be used directly.

In a deep skillet or kadhai, heat 2 tbs oil or ghee over medium heat. Add 1 tsp cumin seeds and let them sizzle for 20–30 seconds until fragrant.

Add 2 green cardamom pods and 1 bay leaf; sauté for 10–15 seconds to release aroma.

Add 1 cup finely chopped onion and a pinch of salt. Cook, stirring often, until the onion softens and turns light golden (about 6–8 minutes). This step is important for a sweet, rounded base.

Stir in 1 tsp grated ginger, 2 minced garlic cloves and 1 slit green chili (if using). Cook 1–2 minutes more until raw aroma disappears.

Add 1 cup tomato puree to the pan. Stir and cook the mixture on medium-low heat until the raw tomato smell disappears and oil (or ghee) begins to separate around the edges, about 6–8 minutes.

Stir in 1 tsp turmeric, 2 tsp coriander powder, 1 tsp red chili powder, and 1 tsp salt. Cook spices with the tomato-onion mixture for 1–2 minutes, stirring to prevent burning.

If the mixture becomes too thick or starts sticking, add 2–3 tbs water or vegetable stock to loosen it and continue simmering for another 2 minutes so flavors meld.

Add 1 cup peas to the tomato-spice base. Stir to combine and cook for 3–4 minutes until peas are heated through and tender; if using frozen peas, add a little extra water and cook until heated through.

Gently add the fried paneer or tofu cubes into the gravy. Stir carefully to coat them without breaking. Reduce heat to low and simmer for 4–6 minutes so the cubes absorb the gravy flavor.

Sprinkle 1 tsp garam masala and 1 tsp crushed kasuri methi (if using). Stir gently and cook for 1 minute.

Stir in 2 tbs fresh cream or coconut cream for richness (optional). Adjust consistency with up to 1–2 tbs more water if needed to reach a medium-thick gravy.

Turn off heat. Stir in 2 tbs chopped fresh cilantro and 1 tsp lemon juice (optional) to brighten flavors.

Taste and adjust salt or spices. Serve hot with steamed basmati rice, jeera rice, naan, or roti.