Matar Paneer (मटर पनीर) — Green Peas and Cottage Cheese Curry

• 300 gpaneer, cut into 2 cm cubes
• 250 gfrozen green peas (thawed)
• 200 gyellow onion, finely chopped
• 300 gtomatoes, finely chopped (or crushed tomatoes)
• 12 gginger, grated
• 12 ggarlic, minced
• 1green chili, finely chopped (about 8 g)
• 20 mlneutral oil (such as sunflower or canola)
• 10 gghee (optional but traditional)
• 1 tspcumin seeds
• 1 leafbay leaf
• 2 tspcoriander powder
• 1 tspKashmiri red chili powder (for color and mild heat)
• 0.5 tspturmeric powder
• 1 tspgaram masala
• 1 tspkasuri methi (dried fenugreek leaves)
• 60 gplain yogurt (whisked until smooth)
• 250 mlwater (adjust for desired consistency)
• 1.25 tspsalt (about 7.5 g fine salt)
• 0.5 tspgranulated sugar (balances tomato acidity)
• 10 gfresh cilantro, chopped

Instructions

1. 1

   Prep all ingredients before you start: cube the paneer, chop the onions and tomatoes, and whisk the yogurt until perfectly smooth. Thaw the peas so they heat quickly and don’t cool the curry when added.

2. 2

   Heat the oil and ghee in a heavy pan over medium heat until the ghee melts and shimmers. Add cumin seeds and the bay leaf; let the cumin sizzle for 20–30 seconds until fragrant, but do not let it burn.

3. 3

   Add the chopped onion and cook for 8–10 minutes, stirring often, until it turns light golden and loses its raw smell. This browning builds sweetness and body, so keep the heat moderate and scrape the pan if it starts sticking.

4. 4

   Stir in the ginger, garlic, and green chili and cook for 60–90 seconds until aromatic. Add the chopped tomatoes along with salt and sugar, then cook for 6–8 minutes until the tomatoes break down and the masala looks thicker.

5. 5

   Lower the heat and add coriander powder, Kashmiri chili powder, and turmeric, stirring for 20–30 seconds to bloom the spices. Pour in 250 ml water and bring the curry to a gentle simmer, then cook for 5 minutes to meld the flavors.

6. 6

   Add the peas and simmer for 4–5 minutes until they are hot and tender. Keep the simmer gentle so the peas stay bright and the sauce doesn’t reduce too quickly.

7. 7

   Reduce the heat to low and stir in the whisked yogurt one spoonful at a time, mixing well after each addition to prevent curdling. Once incorporated, simmer for 2 minutes; the curry should look slightly creamy and cohesive.

8. 8

   Gently fold in the paneer cubes and simmer for 3–4 minutes so they absorb flavor without breaking. Turn off the heat, crush the kasuri methi between your palms over the pan, and stir in garam masala for a fresh, aromatic finish.

9. 9

   Rest the curry for 5 minutes before serving so the paneer and peas settle into the sauce. Garnish with chopped cilantro, then serve hot with your chosen bread or rice.