Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)

By Zainab Shah

Published March 19, 2023

Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)
Linda Pugliese for The New York Times. Food Stylist: Monica Pierini.
Total Time
25 minutes
Rating
5(5,464)
Comments
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Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.

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Ingredients

Yield:2 to 4 servings
  • ¼cup ghee or neutral oil
  • ½pound paneer or extra-firm tofu, cut into 1-inch cubes and patted very dry
  • 1medium yellow onion, finely chopped
  • ½teaspoon ginger paste or freshly grated ginger
  • ½teaspoon garlic paste or freshly grated garlic
  • 1teaspoon cumin seeds
  • ¾teaspoon kashmiri or other red chile powder
  • ¼teaspoon turmeric powder
  • 3medium plum tomatoes, finely chopped
  • 1teaspoon fine sea salt
  • 2tablespoons cashew butter
  • 8ounces frozen (no need to thaw) or fresh green peas (about 1¾ cups)
  • 3tablespoons heavy cream or cashew cream (optional)
  • ½teaspoon garam masala
  • Rice or roti, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

365 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 10 grams protein; 478 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.

  2. Step 2

    In the same frying pan or wok, add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

  3. Step 3

    Add cumin seeds, chile powder and turmeric, and stir until fragrant, about 30 seconds to 1 minute. Stir in tomatoes and salt. Add ¾ cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

  4. Step 4

    Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.

Ratings

5 out of 5
5,464 user ratings
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Comments

Erin

Much less work and mess: toss the paneer cubes in melted ghee or butter and salt then roast them on parchment paper lined cookie sheet in a 425 degree oven. Check them every 5-7 minutes and take them out when they’re as firmed and browned as you like

S

The word Mattar means peas. So if you left out the peas and substituted with greens or potatoes then you would not be making mattar paneer but a different dish. That's perfectly okay, but if you do that, just don't call it mattar paneer when there is no actual mattar in the dish. Call it aloo (potatoes) paneer or saag (greens) paneer, or (ingredient) paneer as the case may be.

Sabena Singh

I sauté curry leaves first and then green chilies. Then I add diced onions, garlic and ginger pastes. Sauté till golden. Add cumin, coriander, red chili powder, haldi (turmeric) and salt. Then I add paneer which may or may not be fried first. Sauté and then add either 1/2 cup water or milk, cover and cook gently. Then I add baby peas. I often add a sprinkling of fenugreek for added flavor. Add coriander leaves and the dish is ready.

Dawn JM

I followed others recommendations and ground my own cashew butter, and this didn't do a lot for the texture, but it gave it some balance. Roasted the paneer cubes on parchment in the toaster oven (perfect!), but I had to use canned tomatoes and that just took away from it, somewhow. Need to double the spices, and I recommend topping with yogurt.

Nic

Made it with queso de freir, since that's easier for us to find than paneer. Delicious! Don't skip the sprinkle of garam masala at the end - I think it really added something.

KAH

Tasty and easy, but it definitely takes longer than 25 mins with chopping. I made with a whole package of tofu and added more spices, more tomatoes, and more peas to balance out. Great weeknight meal.

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