Mattar Paneer Lunch Pot Recipe

Prepare paneer

If using store-bought paneer that is very firm, soak cubes in warm salted water for 10 minutes to soften, then drain. Optionally shallow-fry the paneer in 1 tablespoon oil until edges are light golden (2–3 minutes) to firm them and add texture. Set aside on paper towel.

If using frozen peas, rinse under warm water to separate and thaw slightly; set aside.

Heat remaining 2 tablespoons oil or ghee in a heavy skillet or saucepan over medium heat. Add chopped onions and cook, stirring occasionally, until soft and golden, about 7–9 minutes.

Add ginger-garlic paste and chopped green chili (if using). Cook for 1–2 minutes until raw smell fades.

Stir in ground cumin, ground coriander, turmeric and red chili powder. Cook spices for 30–45 seconds to bloom them without burning.

Add tomato puree or chopped tomatoes and 1/4 teaspoon salt. Cook the tomato mixture, stirring occasionally, until oil begins to separate from the masala and tomatoes are softened, about 6–8 minutes. If mixture becomes too dry, add 1–2 tablespoons water.

Add the peas to the tomato-onion masala and stir to combine. Pour in 1 cup water or vegetable stock and bring to a gentle simmer.

Add the paneer cubes, gently folding them into the simmering gravy so they absorb flavor. Reduce heat to low and simmer for 6–8 minutes so peas cook through and paneer warms, stirring occasionally to prevent sticking.

Stir in cashew paste or heavy cream and garam masala. Simmer 2 minutes more so the gravy becomes slightly thicker and creamy. If using kasuri methi, crush between your palms and sprinkle in now.

Taste and adjust salt and spice. Finish with lemon juice and chopped cilantro.

Transfer Mattar Paneer to serving bowls or lunch pots. Garnish with a little extra cream or cilantro if desired. Serve hot with steamed basmati rice, naan, or rotis.