Recipe for Matar Paneer

History and origin 🧭

Matar means peas and paneer is a fresh Indian cheese. The pairing is especially common in North India, where tomato based gravies are often kept gentle and dishes are built to feel satisfying even without meat. In home kitchens, Matar Paneer is loved because it’s quick, friendly and reliably crowd pleasing

How it’s made, styles and ingredients 🥄

• a base of onion, garlic and ginger
• a tomato gravy simmered with spices
• creaminess added towards the end
• paneer stirred in last so it stays juicy

Home style tends to be lighter and more tomato forward, while restaurant style is smoother, slightly sweeter and very aromatic. When you need a shortcut, ready meals in the Matar Paneer style are also an option

Flavor profile 👅✨

• sweet tangy tomato notes rounded by spices
• gentle creaminess depending on how much cream you use
• peas add a bright sweet pop
• paneer brings soft, satisfying bites

How to serve 🍽️

• with rice, basmati is the classic match
• with flatbreads, the sauce is perfect for scooping
• meal prep friendly, it tastes even more melded the next day

Health notes 🌿

A filling vegetarian dish. Peas add a veg element and paneer adds richness. For a lighter version, use less fat and cream and lean more on tomatoes and spices

How to choose ingredients 🛒

• choose firm paneer so the cubes hold their shape
• tomato puree or passata makes a smoother gravy than fresh tomatoes
• bloom cumin briefly in hot fat at the start for a big aroma boost
• add garam masala at the end so it stays fragrant

Recommended 3 products ✅

• Ashoka Instant Matar Paneer (Tofu) 280 g for Matar Paneer vibes without cooking, just heat and serve with rice
• Asli Cumin ground 50 g an easy way to build that classic Indian base aroma
• Drana Garam Masala 500 g a fragrant finishing spice that makes the sauce taste restaurant style

Recipe: Matar Paneer (paneer and peas in a gentle tomato gravy) 🧀🟢

Ingredients (3 to 4 servings)

• paneer 350 to 400 g
• peas 250 g frozen or fresh
• onion 1 large
• garlic 3 cloves
• ginger about 2 cm
• tomato puree 300 ml
• oil 1 to 2 tbsp
• ghee 1 tbsp or a small knob of butter
• cumin 1 tsp
• turmeric 1/2 tsp
• ground coriander 1 tsp
• paprika 1 tsp
• chilli to taste
• sugar a pinch
• salt to taste
• cream 80 to 120 ml to taste
• garam masala 1/2 tsp to finish
• water 100 to 200 ml as needed
• to serve basmati rice
• optional lemon for a squeeze
• optional fresh coriander to garnish

Method

1. Finely chop the onion. Grate or mince the garlic and ginger.
2. Heat oil and ghee in a pan. Add cumin and let it sizzle for a few seconds.
3. Add the onion and cook until golden. Stir in garlic and ginger and fry briefly until fragrant.
4. Add tomato puree, turmeric, ground coriander, paprika, chilli, salt and a pinch of sugar. Simmer 8 to 10 minutes until the sauce loses its raw edge and thickens slightly.
5. Add a little water as needed. Stir in the peas and cook for 5 minutes.
6. Stir in the cream and simmer gently for 2 to 3 minutes.
7. Add the paneer cubes and warm through for 3 to 5 minutes.
8. Turn off the heat, stir in garam masala and rest for 2 minutes. Serve with basmati rice. Finish with lemon and coriander if you like

Tips for a restaurant style finish ✨

• Reduce the sauce briefly without a lid for deeper flavor.
• Add garam masala at the end for the best aroma.
• If the sauce tastes too sharp, a pinch of sugar and a small knob of butter helps.