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Matar Paneer
Matar Paneer
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy paneer and peas in spiced tomato sauce; my quick 30-minute twist on traditional Matar Paneer.
Ingredients:
  • 1 cup (8 ounces) canned whole peeled tomatoes
  • 3 tablespoons canola oil, divided
  • 1 tablespoon ginger, peeled and minced (from about a 1-inch piece)
  • 2 garlic cloves, minced
  • 1 small red onion, diced
  • 2 whole cardamom pods
  • 2 whole cloves
  • 1 teaspoon garam masala
  • 1/4 teaspoon mild chili powder, such as Kashmiri chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 cup water, plus more if needed
  • 2 teaspoons maple syrup
  • 2 tablespoons heavy cream
  • 3/4 cup (4 ounces) frozen peas
  • 8 ounces paneer, cut into 3/4-inch cubes
  • 1/2 teaspoon dried fenugreek
  • 1/4 cup loosely packed fresh cilantro, chopped
  • To serve
  • Rice , roti , and/or naan
Instructions:
  • Chill the tomatoes: Place 8 ounces of canned tomatoes in the fridge in a medium bowl, reserving any leftover liquid for later use. If using store-bought paneer, soak it according to the recipe notes while preparing the tomato onion puree.
  • Heat oil in a Dutch oven or skillet, cook ginger and garlic until fragrant and golden brown, about 2 minutes. Increase heat, add onions, cook until soft and golden brown, 6 to 7 minutes. Enhance flavor by caramelizing the onions. If needed, deglaze the pan with water to prevent burning.
  • Create a smooth tomato onion puree: Turn off the heat and transfer the onion mixture to a blender. Add chilled tomatoes. Ensure the mixture is lukewarm, blend on high for 1 minute until smooth.
  • Prepare the sauce: Wipe the Dutch oven or skillet clean with a kitchen towel, then heat over medium. Add 2 tablespoons of oil, cardamom, and cloves. Once they sizzle, mix in the pureed sauce, garam masala, chili powder, coriander, cumin, and salt. Cook until thickened, about 5 minutes. Pour in 1 cup of water and maple syrup, bring to a boil, and simmer for 5 more minutes uncovered. The sauce should be thick, like marinara.
  • Warm the peas: Add them to the pan and cook for 1 minute. Add the cream and paneer, then simmer on low heat until the sauce turns a deep orange and the mixture is well combined.
  • - Taste the sauce and adjust seasoning with salt to your preference. - Optionally, remove the whole cardamom and cloves. - Crush the dried fenugreek leaves by hand as you sprinkle them into the pan. - Garnish generously with fresh cilantro before serving. - Serve the dish hot with roti, naan, or rice.

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