Matar Paneer Recipe
Homemade Cottage cheese and green peas, creamed and flavored with spices. Served with rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Paneer (homemade)
Main curry
To serve
Method
Paneer (homemade)
- 1
- 2
Curdle the milk
Lower the heat to medium-low. Stir together 3 tbs fresh lemon juice with a little water, then slowly add it to the hot milk while stirring gently. You should see the whey separate within 30–60 seconds. If separation is incomplete, add another 1 tbs lemon juice. Turn off the heat as soon as curds separate clearly from the greenish whey.
- 3
Drain and rinse curds
Line a colander with a double layer of cheesecloth and place it over a bowl. Pour the curdled milk into the cheesecloth to drain. Rinse the curds under cold water (about 100 ml) to remove residual lemon/vinegar flavor and cool them; this also firms the paneer. Sprinkle 0.5 tsp salt over the curds and mix gently.
- 4
Press the paneer
Gather the corners of the cheesecloth, twist to form a tight bundle, and press out excess whey. Place the wrapped curds on a flat tray, put a board on top and weigh it down with a heavy pan or cans for 25–30 minutes to form a firm block. After pressing, unwrap and cut into 1–2 cm cubes — you should have about 300 g paneer for the curry. If using store-bought paneer, cut into cubes and optionally soak in warm water 10 minutes to soften, then drain.
Main curry
- 5
Prep tomatoes
If using fresh tomatoes (2 pcs), blanch: score an X on the bottom, immerse in boiling water 30–60 seconds, then plunge into cold water and peel. Puree the tomatoes in a blender until smooth. Set aside. (If using ready tomato puree, measure ~1 cup.)
- 6
Lightly brown paneer (optional)
Optional step for texture: heat 1 tbs oil or ghee in a non-stick pan over medium heat. Add paneer cubes (300 g) and shallow-fry for 2–3 minutes until each side is lightly golden. Remove and drain on paper towel. Browning helps paneer hold shape in the gravy but you can also add raw cubes directly.
- 7
Start the curry base
Heat 2 tbs oil or ghee in a heavy skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds until fragrant (do not burn). Add the finely chopped onion (1 pc) and a pinch of salt; sauté 7–9 minutes until onions are soft, translucent and beginning to brown at the edges.
- 8
Add aromatics & spices
Add 1 tbs ginger-garlic paste and 1 slit green chili; cook 1–2 minutes until raw smell disappears. Add 0.5 tsp turmeric, 1 tbs coriander powder, 0.5 tsp cumin powder and 1 tsp Kashmiri red chili powder. Stir for 30 seconds to bloom the spices.
- 9
Tomato and simmer
Pour in the tomato puree and cook on medium heat 6–8 minutes, stirring occasionally, until oil starts to separate at the edges and the raw tomato smell is gone. If mixture becomes too dry, add 1–2 tbs water.
- 10
Add peas and liquid
Stir in green peas (1.5 cups) and 240 ml water or vegetable stock. Bring to a gentle simmer, cover, and cook 6–8 minutes if peas are frozen (fresh peas may take 8–10 minutes) until peas are tender.
- 11
Add paneer and finish
Gently add the paneer cubes to the simmering gravy. Add 3 tbs fresh cream, 0.5 tsp sugar (optional), and salt to taste. Simmer uncovered 3–4 minutes so paneer warms through and absorbs flavors. Crush 1 tsp kasuri methi between palms and stir in along with 0.5 tsp garam masala. Adjust consistency by adding a splash of water if too thick.
- 12
Final seasoning & garnish
Turn off the heat and drizzle 1 tbs oil or a little extra cream if desired for gloss. Sprinkle chopped cilantro (2 tbs) on top. Taste and adjust salt or spice. Keep the curry covered until serving to retain warmth.
To serve
- 13
Rinse and soak rice
Rinse 1.5 cups basmati rice under cold water until water runs clear (removes starch). Soak the rice 20 minutes (optional) to get separate grains when cooked. Drain well.
- 14
Cook rice
Bring 3 cups water to a boil in a saucepan with 0.5 tsp salt and 1 tbs butter/ghee (optional). Add drained rice, stir once, reduce heat to a gentle simmer, cover tightly and cook 12–14 minutes until water is absorbed and grains are tender. Turn off heat and let rest, covered, 5 minutes; then fluff with a fork.
- 15
Plate and serve
Serve matar paneer hot, garnished with extra cilantro and a drizzle of cream if you like. Accompany with steamed basmati rice or jeera rice and enjoy.
