Paneer is a fresh cheese that’s a common ingredient in Indian and South Asian dishes. Typically made with full-fat cow or buffalo milk, paneer has a firm texture and mild flavor. It does not melt when heated, and is used in dishes including palak paneer , saag paneer , and vegetable biryani , or used as a filling for flatbreads like naan , kathi rolls , parathas and puris . Extra-firm tofu is a good non-dairy, vegetarian substitute.

What is Kashmiri chili powder?

Kashmiri chiles are grown in India and have a rich color and bright, sweet flavor. Kashmiri chili powder is spicier than mild paprika but not as spicy as cayenne or hot paprika. Find it at Asian grocery stores or burlapandbarrel.com .

Matar Paneer

Name: Matar Paneer
Total time: 45 min
Ingredients: 1/4 cup ghee, butter, or neutral cooking oil; 1 yellow onion, chopped (about 1 1/2 cups); 4 medium garlic cloves, chopped (about 1 1/2 tablespoons); 1 (1-inch) piece fresh ginger, chopped; 1/4 cup tomato paste; 2 teaspoons Kashmiri chile powder or 1/2 teaspoon cayenne pepper plus 1 1/2 teaspoons paprika; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/2 teaspoon ground turmeric; 2 teaspoons kosher salt; 2 green cardamom pods, lightly crushed; 1 Thai chile, chopped (optional); 1 cup water, plus more as needed; 1 1/2 cups frozen green peas, thawed; 1/3 cup heavy whipping cream; 8 ounces firm paneer, cut into cubes; 1/4 cup chopped fresh cilantro; Cooked white basmati rice

Active Time:

40 mins

Total Time:

45 mins

Servings:

Matar paneer is a creamy, spiced dish popular in homes and restaurants across India. Made with a spiced tomato-and-onion sauce, this dish has a velvety and luxurious texture dotted with lush green peas and firm paneer cheese. Cooking the onion, spices, and tomato paste gives this dish extra depth but make sure to stay near the pot so it doesn’t burn. We highly recommend making a large batch of this matar paneer and freezing it in portions so you can enjoy it anytime you get a craving. Serve with rice and naan.

Frequently Asked Questions

What is paneer?

Paneer is a fresh cheese that’s a common ingredient in Indian and South Asian dishes. Typically made with full-fat cow or buffalo milk, paneer has a firm texture and mild flavor. It does not melt when heated, and is used in dishes including palak paneer, saag paneer, and vegetable biryani, or used as a filling for flatbreads like naan, kathi rolls, parathas and puris. Extra-firm tofu is a good non-dairy, vegetarian substitute.
What is Kashmiri chili powder?

Kashmiri chiles are grown in India and have a rich color and bright, sweet flavor. Kashmiri chili powder is spicier than mild paprika but not as spicy as cayenne or hot paprika. Find it at Asian grocery stores or burlapandbarrel.com.

Notes from the Food & Wine Test Kitchen

When it comes to paneer, all brands are not created equal. Freshly made homemade paneer is by far the best for this dish, however, we like Amul, Swad, and Haldiram for store-bought.

Make ahead

Matar paneer can be frozen for up to a month in an airtight container.

Ingredients

1/4 cup ghee, butter, or neutral cooking oil
1 yellow onion, chopped (about 1 1/2 cups)
4 medium garlic cloves, chopped (about 1 1/2 tablespoons)
1 (1-inch) piece fresh ginger, chopped
1/4 cup tomato paste
2 teaspoons Kashmiri chile powder or 1/2 teaspoon cayenne pepper plus 1 1/2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
2 green cardamom pods, lightly crushed
1 Thai chile, chopped (optional)
1 cup water, plus more as needed
1 1/2 cups frozen green peas, thawed
1/3 cup heavy whipping cream
8 ounces firm paneer, cut into cubes
1/4 cup chopped fresh cilantro
Cooked white basmati rice

Directions

Heat ghee in a medium-size Dutch oven over medium until shimmering. Add onion, and cook, stirring often, until golden brown and very soft, about 8 minutes.
Add garlic and ginger to Dutch oven; cook, stirring often, until fragrant, about 1 minute. Stir in tomato paste, chile powder, cumin, coriander, turmeric, salt, cardamom, and Thai chile (if using). Cook over medium, stirring continuously, until mixture thickens and darkens slightly, 3 to 4 minutes, adding 1 tablespoon water, as needed, to prevent mixture from burning or sticking to bottom of Dutch oven. Remove from heat, and let cool until just warm, about 5 minutes.
Transfer onion mixture to a blender. Secure lid on blender, and remove center piece. Place a clean towel over opening. Process until light in color, about 30 seconds. With blender running on medium speed, slowly pour 1 cup water through opening; process until mixture is smooth, 1 to 2 minutes. Return sauce to Dutch oven; stir in peas, heavy cream, and paneer. Bring to a simmer over low; cook, stirring gently and often, until peas are cooked through and paneer is tender, about 10 minutes. Sprinkle with cilantro; serve with rice.