Name: Tariwala Matar Paneer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Paneer, cut into cubes; 150 g Green Peas, fresh or frozen; 2 medium Onion, roughly chopped for paste; 2 medium Tomato, roughly chopped for paste; 2 Green Chili Pepper, slit; 1 tbsp Ginger-Garlic Paste, fresh; 2 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1 tsp Kashmiri Chili Powder, for rich color; 1½ tsp Ground Coriander, dhania; ½ tsp Garam Masala, finishing spice; 1 tsp Salt, to taste; 1½ cup Water, warm water for gravy; 2 tbsp Coriander Leaves, chopped

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Blend the roughly chopped onions and tomatoes into a smooth paste using a mixer grinder. Keep aside.
Heat the cooking oil in a heavy-bottomed pan. Add cumin seeds and let them sizzle for a few seconds.
Carefully pour in the onion-tomato paste along with the ginger garlic paste. Stir well to prevent splattering.
Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Cook this masala on medium heat for 10-12 minutes, stirring occasionally, until it darkens and oil separates from the mixture.
10–12 min
Add the green peas and slit green chillies. Sauté for 2 minutes to coat the peas in the masala.
2 min
Pour in the warm water to form a gravy. Bring it to a boil, then cover and simmer for 5 minutes until the peas are tender.
5 min
Gently drop in the paneer cubes. Simmer for another 3-4 minutes to allow the paneer to absorb the flavors without breaking.
3–4 min
Stir in the garam masala and turn off the heat. Garnish generously with fresh coriander and serve hot.

How to tell it's done

A light yet flavorful, smooth red-orange gravy with soft paneer cubes and tender peas popping in every bite.

Getting it right

Tip

Soaking the paneer cubes in warm water for 15 minutes before adding them to the gravy ensures they remain incredibly soft and melt-in-the-mouth.

What to serve it with

This runny, homestyle gravy is best enjoyed with hot Phulkas or Steamed Basmati Rice.

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