Matar Paneer

About this recipe

Matar paneer is the gentle vegetable curry that feeds families—tender peas and soft paneer suspended in a tomato gravy that tastes like care and attention. The sauce itself is tomato-based and smooth, created by pureeing onions and tomatoes together until they're completely silky. It's not a thick curry; it's meant to flow around the vegetables and paneer, carrying the spices with it. The garam masala here is essential; it rounds out the acidity of the tomatoes and adds a warmth that makes the whole dish feel cohesive rather than like separate ingredients thrown together. The coriander adds freshness at the end, bright and green against the tomato red. Don't oversalt early; taste and adjust as you go, because the flavours will concentrate as you cook. The paneer goes in unfried and at the very end, so it stays tender and takes on the flavour of the gravy without becoming tough. Some versions add cream, but this one lets the slow simmer create its own creaminess. This is comfort food at its best—the kind of dish that tastes better the next day, when all the flavours have had time to settle into each other. Serve it with soft roti or over steamed rice, spooning the gravy over everything. It keeps well in the fridge for three days and reheats beautifully. It's the kind of kid-friendly, everyday dish that's genuinely nutritious without feeling virtuous. For a vegan version, swap the paneer for firm tofu.