Creamy Matar Paneer with Fresh Spring Peas
A classic North Indian curry featuring tender paneer cubes and sweet spring peas in a velvety tomato-based sauce. This comforting dish is bursting with aromatic spices and pairs perfectly with warm naan or basmati rice.
Ingredients
- 250g paneer, cut into 2cm cubes
- 200g fresh or frozen green peas
- 3 medium tomatoes, roughly chopped
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2cm piece fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon red chilli powder
- 100ml double cream
- 150ml water
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Fresh coriander leaves for garnish
Instructions
Blend the chopped tomatoes in a blender until smooth and set aside.
Heat 1 tablespoon of oil in a large non-stick pan over medium heat and lightly fry the paneer cubes until golden on all sides, about 3-4 minutes. Remove and set aside.
In the same pan, add the remaining oil and cumin seeds. Let them splutter for 30 seconds.
Add the diced onion and sauté for 5-6 minutes until softened and light golden.
Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Pour in the blended tomatoes and cook for 8-10 minutes, stirring occasionally, until the oil separates from the sauce.
Add the ground coriander, turmeric, red chilli powder, and salt. Stir well and cook for 2 minutes.
Add the peas and water, cover and simmer for 5-7 minutes until the peas are tender.
Stir in the cream, sugar, and garam masala. Simmer uncovered for 3-4 minutes until the sauce reaches your desired consistency.
Gently fold in the fried paneer cubes and cook for 2 minutes to allow the flavours to meld.
Garnish with fresh coriander leaves and serve hot with basmati rice or naan bread.
Did you make this?
Upload your photo and show how it turned out.
