Onion-Tomato Gravy? Check.
Paneer? Check.
Garam Masala? Check.
So what makes this the different from Shahi Paneer or Paneer Makhani or Paneer Pasanda. Two essential things: First, the lack of any sweetening agent such as cashews or honey or almonds and second, the absence of heavy cream or butter.
Instead, this dish relies on heightening the natural sweetness of the onions and tomatoes by reducing the initial tomato-onion puree down by more than 1/2 or 1/4. The more you reduce, the sweeter the dish. This is a technique that’s been adapted from Sonia Barton’s Matar Paneer video on Youtube.
For a more homestyle and healthier version, feel free to reduce the amount of oil by half or more. As long as you reduce the onion-tomato puree and then add water, the dish will still taste fabulous.
Matar Paneer
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 4 1x
Description
An onion-tomato gravy that’s been slow cooked to bring out the sweetness of both the onions and tomatoes, and then layered with Indian cheese and peas. Pairs perfectly with naan bread and rice.
Ingredients
4 tbsp. oil
1 1/2 cup onions, chopped into 2–3 cm. squares
1 1/2 cup tomatoes, chopped into 2–3 cm. squares
2 tbsp. Kashmiri red chili or 1/2 tsp. cayenne pepper powder
1 tbsp. ginger paste
1 tbsp. garlic paste
1 tsp. cumin seeds
1 tsp. coriander powder
1/2 tsp. ground turmeric
1/2 tsp. cumin powder
1/2 tsp. garam masala
1 bay leaf
1/2 cup frozen peas
1 cup malai paneer, cut into 2–3 cm squares
Salt to taste (approximately 1/2-3/4 tsp.)
2 1/2 cups water
1/4 cup finely chopped cilantro
Instructions
- Heat 1/2 tbsp. oil in a deep bottomed pan on med. heat for 2 mins. Toss in the onions and cook for 4-5 mins. till translucent.
- Add tomatoes, 1/2 tsp. salt and 1 tsp. Kashmiri red chili. Mix thoroughly and cook for another 4-5 mins. The tomatoes should be oozing water.
- Turn off the stove, cook the onion-tomato mixture and blend to a fine puree with 1 1/4 cup water.
- Add 2 tbsp. oil to the pan and toss in 1 tsp. cumin seeds. Cook for 2-3 mins till the cumin seeds crackle and pop.
- Add 1/2 tbsp. each of the ginger and garlic paste. Cook for 1 min.
- Add the pureed onion-tomato mixture and all masalas: 1 tsp. each of coriander powder and Kashmiri red chili plus 1/2 tsp. each of ground turmeric, cumin powder and garam masala.
- Mix thoroughly, turn the heat upto high, cover and cook for 5 mins.
- Uncover, add 1/2 tbsp. oil, turn the heat down to med.-high and continue cooking until the mixture is reduced by half or more, about 15 mins. Stir occasionally to make sure the mixture does not burn at the bottom. If you feel the mixture is starting to burn at the bottom, turn the heat down a bit more.
- Toss in 1/2 cup frozen peas and 1 cup paneer and mix thoroughly with the reduced onion-tomato mixture.
- Add 1 1/4 cup water. Cover and cook for 5 mins.
- While the matar-paneer is cooking, heat 1 tbsp. oil in a pan on med. for 2 mins. Add the remaining ginger-garlic paste (1/2 tbsp. each) and saute for 2-3 mins.
- Uncover the matar-paneer, turn the heat down to med., add the tempered ginger-garlic paste. Mix and cook for 2-3 mins.
- Taste and adjust for seasoning.
- Find and remove the bay leaf, garnish with 1/4 cup chopped cilantro and serve hot with rotis/naan/rice!
Notes
- As mentioned above, the key to a good matar paneer is reducing the initial onion-tomato puree down by 1/2 or even 1/4. This brings out the natural sweetness of the onions and tomatoes.Â
- The amount of oil used (4 tbsp.) is more for the restaurant-look than something that is absolutely essential for the cooking. So it’s perfectly possible to make a healthier version by cutting the oil in half or more. It will look more homestyle but still taste wonderful as long as the onion-tomato mixture is reduced. Â
- In any and all paneer dishes, I prefer the malai kind. It’s softer and cheesier but of course, regular paneer works just as well.
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 339
- Sugar: 3.9
- Sodium: 368
- Fat: 30.1
- Saturated Fat: 10.9
- Carbohydrates: 11.3
- Fiber: 2.6
- Protein: 12.3
- Cholesterol: 44
Keywords: Matar Paneer, restaurant style Matar Paneer, Paneer, Curry, Indian Curry, Matar, Peas, Peas Curry, Paneer Curry, Paneer dishes, homestyle Matar Paneer, Vegetarian food, Vegan food
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