Name: Matar Paneer (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 Medium onion-finely chopped; 2 Cloves garlic-minced; 1 Inch ginger-grated; 1 Green chili-finely chopped (optional); 1 tsp Turmeric powder; 1 tsp Red chili powder; 1 tsp Coriander powder; 1/2 tsp Garam masala; 1 tbsp Vegetable oil; 1 (14.5 oz) can Diced tomatoes-undrained; 1/2 cup Water; 1 cup Frozen green peas; 8 oz Paneer-cubed; To taste Salt; To taste Fresh cilantro-chopped-for garnish

Recipe tier

2 cup Whole milk
⅛ cup Lemon juice
⅛ cup white vinegar
½ tbsp Ghee-for frying
½ medium Medium onion
1 clove Cloves garlic
½ inch Inch ginger
½ chili Green chili
½ tsp Turmeric powder
½ tsp Kashmiri red chili powder
½ tsp Coriander powder
¼ tsp Garam masala
⅛ tsp Saffron strands
½ tbsp Ghee (clarified butter)
1 medium Roma tomatoes
⅛ cup Cashew paste
¼ cup Heavy cream
½ tbsp Rose water
½ cup Fresh green peas
1 pinch to taste Salt
1 pinch to taste Fresh cilantro

Equipment

Large pan or skillet
Cutting board
Knife

Instructions

🎙️ Cook with voice coach

1. Prepare homemade paneer: Boil 4 cups whole milk, curdle with 1/4 cup lemon juice/vinegar, strain, rinse, press for 30 min. Cut into cubes and lightly fry in 1 tbsp ghee until golden. Set aside.
2. Infuse saffron: Soak 1/4 tsp saffron strands in 2 tbsp warm heavy cream. Set aside.
3. Sauté aromatics: Heat 1 tbsp ghee in a pan. Sauté 1 finely chopped medium onion until golden. Add 2 minced garlic cloves, 1 inch grated ginger, and 1 finely chopped green chili (optional); sauté 1 minute until fragrant.
4. Toast spices: Stir in 1 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp coriander powder. Sauté for 30 seconds, stirring constantly.
5. Develop tomato base: Add pureed 2 medium blanched, peeled Roma tomatoes and salt to taste. Cook for 8-10 minutes until thickened and oil separates.
6. Add richness: Stir in 1/4 cup cashew paste and cook for 2 minutes.
7. Combine and simmer: Gently fold in 1 cup fresh green peas and the fried paneer cubes. Pour in remaining heavy cream (from 1/2 cup total), including saffron cream. Simmer for 3-5 minutes.
8. Finish flavors: Stir in 1/2 tsp garam masala and 1 tbsp rose water.
9. Garnish and serve: Garnish with fresh cilantro (to taste) and serve hot with naan or roti.