Paneer Matar Masala
Comforting paneer curry when you want something warm without babysitting dinner.
Make this on a night when you want dinner to feel soothing, but you do not have the energy for a long project. It is a true matar paneer style curry: soft paneer, peas, and a tomato-onion gravy that tastes richer than the effort it takes. The shortcut here is keeping the method simple and using pantry spices, so the whole thing lands in the under-45-minute zone. Serve it with rice, naan, or whatever starch is already around. Expect cozy, familiar comfort rather than restaurant-level complexity, and that is exactly the point.
Ingredients
- 1 lb paneer — cut into 1/2-inch cubes
- 2 tbsp oil
- 1 unit yellow onion — finely chopped
- 3 unit garlic cloves — minced
- 1 tbsp fresh ginger — grated
- 1 unit jalapeño — seeded and finely chopped, optional
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 1 cup water
- 1 cup frozen peas
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher salt — plus more to taste
- 0.25 tsp turmeric
- 0.5 cup heavy cream — or plain yogurt
- 2 tbsp cilantro — chopped, for serving
Method
- 1 Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until softened and lightly golden, about 6 to 8 minutes.
- 2 Stir in the garlic, ginger, and jalapeño, if using. Cook for 30 seconds, then add the tomato paste, garam masala, cumin, coriander, turmeric, and salt. Cook for 1 minute.
- 3 Pour in the crushed tomatoes and water. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce looks thicker and less sharp.
- 4 Add the peas and paneer. Simmer gently for 5 to 7 minutes, just until the paneer is warmed through and the peas are tender.
- 5 Stir in the cream or yogurt. Taste and adjust salt. Serve hot with rice or naan and top with cilantro.
Variations
- Faster swap — Use pre-chopped onion and jarred ginger-garlic paste to shave several minutes off prep.
- Vegetarian swap — It is already vegetarian; for a lighter version, replace half the paneer with cauliflower florets.
- Substitutions — Use plain yogurt instead of cream, and swap frozen peas for thawed frozen mixed vegetables if that is what you have.
Notes
If you want a deeper flavor without extra work, let the onion go a little more golden before adding the spices. For a softer sauce, mash a few peas and paneer cubes against the pan before serving.
Equipment that helps
- Large skillet — It gives the sauce enough surface area to reduce quickly without taking over the stove.
- Wooden spoon — It helps scrape up the spices and keep the sauce moving so nothing sticks.
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