Homestyle Easy Matar Paneer

Homestyle Easy Matar Paneer

This homestyle Matar Paneer is a staple in my kitchen. It's exactly how my mom cooks this classic dish, and it's a family favorite for a reason.

It is easy, healthy, simple, and completely ready in under 20 minutes. Pair it with a warm roti or a steaming bowl of rice for the ultimate comfort meal.

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I am Kanika.

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Ingredients

  • 1 tbsp ghee (or neutral oil)
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • 1/2 cup tomato puree (homemade or store-bought)
  • 1 tsp turmeric powder
  • 1 tsp chili powder (adjust to taste)
  • 1 tsp coriander powder
  • 1 tsp sugar
  • Pinch of salt (to taste)
  • 200g paneer, diced into bite-sized cubes
  • 1 cup frozen baby peas, defrosted
  • 2 tbsp full cream milk .
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms
  • 1 tbsp fresh coriander, finely chopped

Method

  1. Heat a pan over medium heat and add the ghee. Once warm, drop in the cumin seeds and let them sizzle for a few seconds. Stir in the grated ginger and sauté until fragrant, about 1 minute.
  2. Pour in the tomato puree. Cook the mixture down for a few minutes until the puree thickens and the oil starts to separate slightly around the edges. Stir in the turmeric, chili powder, and coriander powder, cooking the spices into the sauce for another minute.
  3. Add the defrosted baby peas to the spiced sauce. Pour in a small splash of water to help the peas cook through. Toss in the diced paneer cubes, gently mixing them into the gravy so they absorb the flavors. Let everything simmer together for 2–3 minutes.
  4. Stir in the sugar. Turn off the heat (or lower it completely) and pour in the milk.stirring constantly to create a rich, velvety gravy. Let it rest on low for just a minute.
  5. Finish the dish by folding in the crushed fenugreek leaves. Garnish generously with fresh coriander. Serve streaming hot alongside flaky rotis or fluffy basmati rice.
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