25 minutes
A rich and aromatic Indian dish made with paneer, peas, and a spiced tomato gravy.
cups
Paneer, cut into 1-inch cubes and patted very dry
0 lb
Yellow Onion, finely chopped
each
teaspoons
teaspoons
Cumin Seeds
teaspoons
Kashmiri Red Chile Powder
teaspoons
Turmeric Powder
teaspoons
Plum Tomatoes, finely chopped
each
teaspoons
Cashew Butter
tablespoons
Green Peas, frozen or fresh
0 oz
Heavy Cream, optional
tablespoons
teaspoons
1. Fry Paneer or Tofu
Begin by heating the ghee or neutral oil in a large frying pan or medium wok over high heat for about 30 seconds. Once the ghee has melted and is hot, add the paneer or tofu cubes. Fry the cubes, turning frequently, until they are golden brown on all sides, which should take about 5 minutes. This step is crucial because the golden crust will help preserve the texture of the paneer or tofu in the finished dish.
2. Cook Onion, Ginger, and Garlic
Next, add the finely chopped onion, ginger paste, and garlic paste to the pan. Cook this mixture for 5 to 7 minutes, stirring occasionally, until the onions become translucent. This is an important step as it forms the flavor base of the dish.
3. Add Spices
Once the onions are ready, add the cumin seeds, chile powder, and turmeric powder. Stir this spice blend for about 30 seconds to 1 minute until it becomes fragrant. The aroma will tell you that the spices are well-toasted and have released their full flavors.
4. Add Tomatoes and Salt
Now, stir in the finely chopped tomatoes and sea salt. Add a splash of water to help create a sauce. Let this mixture simmer on medium heat for 3 to 5 minutes until it thickens slightly.
5. Add Cashew Butter
Lower the heat to medium-low and stir in the cashew butter until it is well combined with the tomato mixture. This step adds a creamy texture to the gravy.
6. Combine Peas and Paneer
Add the green peas and the fried paneer to the pan. Stir everything together and let it simmer for about 5 minutes until the peas are tender and the sauce reaches your desired thickness.
7. Add Cream and Garam Masala
For an optional touch of creaminess, you can swirl in 3 tablespoons of heavy cream or cashew cream at this point. Finally, sprinkle the garam masala evenly over the dish to enhance the overall flavor. Serve the Mattar Paneer hot with rice or roti for a complete meal.
Replace the paneer with marinated and grilled chicken pieces and include cream or yogurt for the creamy texture.
Introduce spinach into the tomato gravy to create a palak paneer variant.
Replace paneer with tofu, ensuring to press the tofu for better texture and to absorb the flavors of the gravy.
Swap the paneer and peas for chickpeas and add amchur for a tangy flavor.
Blend some cashews or almonds into your tomato gravy for a richer, creamier texture and a nutty taste.
The star ingredient, paneer, should be fresh and firm. Consider making paneer at home for the freshest taste or purchase high-quality paneer from a reputable store. Pan-fry the cubes in a bit of ghee or oil until golden to add texture and a nutty flavor.
Use freshly ground spices for a depth of flavor. Toast whole spices such as cumin seeds, coriander seeds, and cardamom before grinding them yourself.
Use ripe, juicy tomatoes or a high-quality canned tomato puree if out of season. Cook down with onions, ginger, and garlic paste until the oil starts to separate, ensuring concentrated sweetness and no raw flavors.
Allow the tomato gravy to simmer and meld flavors together. Adjust seasoning, adding sugar or cream if needed to balance the acidity from the tomatoes.
Blanch fresh peas quickly in boiling water to maintain color and crunch. Add frozen peas directly to the gravy without thawing to avoid overcooking.
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