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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Commencer ma semaine gratuiteContinuer avec l'accès gratuitBrown the paneer
Lightly fry the paneer in 1 tbsp oil until golden, then soak in warm water to keep it soft.
Build the masala
Heat the remaining oil with the cumin and bay leaf. Add the onions and cook for 10 minutes until golden. Add the ginger-garlic paste for 1 minute, then the tomato purée, turmeric, chili, coriander and 1 tsp salt. Cook for 8–10 minutes until the oil separates.
Simmer the peas
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Finish
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Brown the paneer
Lightly fry the paneer in 1 tbsp oil until golden, then soak in warm water to keep it soft.
Build the masala
Heat the remaining oil with the cumin and bay leaf. Add the onions and cook for 10 minutes until golden. Add the ginger-garlic paste for 1 minute, then the tomato purée, turmeric, chili, coriander and 1 tsp salt. Cook for 8–10 minutes until the oil separates.
Simmer the peas
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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