Matar Paneer (Paneer aux Petits Pois)
Paneer fondant et petits pois sucrés mijotés dans une sauce maison oignon-tomate au gingembre et aux épices.
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Brown the paneer
In a pan, fry the paneer cubes in 1 tablespoon of oil over medium heat for 3-4 minutes, turning gently, until golden on the edges. Transfer to a bowl of warm water so it stays soft while you make the sauce.
- 250g paneer
- 1 tbsp oil or ghee
✅ C'est prêt quand : edges are golden
Make the sauce
In the same pan, heat the remaining 2 tablespoons of oil over medium heat with the cumin seeds and bay leaf for about 30 seconds until the cumin sizzles. Add the onions and cook 10 minutes until golden, stir in the ginger-garlic paste for 1 minute, then add the tomato purée, turmeric, chili powder, ground coriander and salt; lower heat to medium-low and cook 8-10 minutes.
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2 onions
- 1 tbsp ginger-garlic paste
- 3 tomato purée
- ½ tsp ground turmeric
- 1 tsp Kashmiri chili powder
- 2 tsp ground coriander
- 1 tsp salt
✅ C'est prêt quand : oil separates and pools at the edges of the sauce
Simmer the peas
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Finish
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Brown the paneer
In a pan, fry the paneer cubes in 1 tablespoon of oil over medium heat for 3-4 minutes, turning gently, until golden on the edges. Transfer to a bowl of warm water so it stays soft while you make the sauce.
- 250g paneer
- 1 tbsp oil or ghee
✅ C'est prêt quand : edges are golden
Make the sauce
In the same pan, heat the remaining 2 tablespoons of oil over medium heat with the cumin seeds and bay leaf for about 30 seconds until the cumin sizzles. Add the onions and cook 10 minutes until golden, stir in the ginger-garlic paste for 1 minute, then add the tomato purée, turmeric, chili powder, ground coriander and salt; lower heat to medium-low and cook 8-10 minutes.
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2 onions
- 1 tbsp ginger-garlic paste
- 3 tomato purée
- ½ tsp ground turmeric
- 1 tsp Kashmiri chili powder
- 2 tsp ground coriander
- 1 tsp salt
✅ C'est prêt quand : oil separates and pools at the edges of the sauce
Simmer the peas
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Finish
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The Story Behind the Dish
Matar paneer is a winter classic in North India, when fresh green peas flood the markets and families sit together shelling them.
It's one of the most common vegetarian dishes at North Indian weddings and dhabas, and a staple of home cooking.
⭐ Why It's Famous
Comforting, colourful and easy, matar paneer is the paneer curry most Indian families cook at home.
💡 Fun Fact
'Matar' means peas in Hindi — and in winter many cooks use the fresh peas' pods to make a quick stock for the gravy.
Punjab & Uttar Pradesh
26.85°N, 80.95°E
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