Creamy Matar Paneer with Jeera Rice

Why You’ll Love This Recipe

• Restaurant-worthy flavor with simple, home-cook-friendly steps.
• Velvety tomato–onion gravy that’s gently spiced, not fiery.
• Soft, tender paneer and sweet bursts of green peas in every bite.
• A complete dinner with fragrant jeera rice included.

Grocery List

• Produce: Onions, tomatoes, ginger, garlic, green chili (optional), fresh cilantro.
• Dairy: Paneer, heavy cream, ghee.
• Pantry: Basmati rice, green peas (fresh or frozen), neutral oil, cumin seeds, bay leaves, cinnamon stick, cardamom pods (optional), Kashmiri red chili powder, turmeric, coriander powder, garam masala, kasoori methi, salt.

Full Ingredients

Matar Paneer (Curry)

• 2 tbsp neutral oil (sunflower or canola)
• 1 tbsp ghee (or use oil)
• 1 tsp cumin seeds
• 1 bay leaf
• 1 small cinnamon stick (about 2.5 cm), optional
• 2 medium onions (about 250 g), finely chopped
• 1 green chili, slit (optional)
• 2 tsp ginger-garlic paste
• 3 medium tomatoes (about 300 g), pureed or grated
• 1 tsp Kashmiri red chili powder (mild, for color)
• 1/2 tsp turmeric powder
• 1.5 tsp coriander powder
• 3/4 tsp fine salt (to start; adjust later)
• 1 cup (240 ml) hot water, plus more as needed
• 1 cup (140 g) green peas, fresh or frozen
• 400 g paneer, cut into 1.5 cm cubes

Finish the Curry

• 3 tbsp (45 ml) heavy cream
• 1 tsp kasoori methi (dried fenugreek leaves), crushed between palms
• 3/4 tsp garam masala
• 2 tbsp fresh cilantro, chopped (plus more for garnish)

Jeera Rice

• 1 cup (200 g) basmati rice
• 1.75 cups (420 ml) water
• 1 tbsp ghee
• 1.5 tsp cumin seeds
• 1 bay leaf
• 2 green cardamom pods, lightly bruised (optional)
• 2 whole cloves (optional)
• 3/4 tsp fine salt

To Serve

• Fresh cilantro leaves
• Extra cream for swirling (optional)
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Rinse, soak, and prep

Rinse the basmati rice in cool water 3–4 times until the water runs mostly clear. Soak in fresh water for 20 minutes, then drain well. Meanwhile, chop onions, puree tomatoes, cube the paneer, and gather spices. Have 1 cup of hot water ready to keep the simmer steady (aim for a gentle simmer around 90–95°C/194–203°F).

Step 2: Cook fragrant jeera rice

In a medium saucepan over medium heat, melt 1 tbsp ghee. Add 1.5 tsp cumin seeds, 1 bay leaf, and cardamom/cloves if using; sizzle 30 seconds until aromatic. Add drained rice and sauté 1 minute to coat each grain. Pour in 1.75 cups water and 3/4 tsp salt; bring to a boil, then cover and cook on low for 12 minutes. Remove from heat and rest, still covered, for 10 minutes before fluffing.

Step 3: Bloom spices and brown onions

In a wide sauté pan or kadai over medium heat, warm 2 tbsp oil with 1 tsp ghee. Add 1 tsp cumin seeds, 1 bay leaf, and cinnamon (if using); bloom for 30 seconds. Stir in onions, green chili, and a pinch of salt. Cook, stirring often, until deep golden brown and sweet, 8–10 minutes. If they brown too fast, lower the heat.

Step 4: Build the tomato masala

Add the ginger-garlic paste; sauté 60 seconds until the raw smell cooks off. Add tomato puree, Kashmiri chili powder, turmeric, coriander powder, and 3/4 tsp salt. Cook, stirring, until the masala thickens, turns glossy, and you see tiny droplets of oil releasing at the edges, 5–7 minutes. For an ultra-smooth gravy, you can blend this masala with a splash of hot water and return it to the pan.

Step 5: Simmer the gravy

Pour in 1 cup (240 ml) hot water and bring to a gentle simmer over medium-low heat for 5 minutes to meld flavors. Adjust consistency with more hot water if you prefer a looser sauce.

Step 6: Add peas and paneer; finish with cream

Add the peas and simmer 2 minutes. Gently fold in the paneer cubes and simmer 3–4 minutes on low so the paneer softens but doesn’t turn rubbery. Stir in the cream, crushed kasoori methi, and garam masala. Turn off the heat, taste, and adjust salt or chili to preference. Rest 5 minutes to let the flavors settle.

Step 7: Fluff rice and serve

Fluff the jeera rice with a fork, removing whole spices if desired. Serve the matar paneer hot, garnished with cilantro (and a swirl of cream if you like), alongside the fragrant jeera rice.

Pro Tips

• For the best texture, don’t boil paneer vigorously; gentle heat keeps it tender.
• Hot water keeps the gravy emulsified and prevents dairy from splitting when adding cream.
• Brown onions to a deep golden for natural sweetness and depth; this step makes the gravy sing.
• Kashmiri chili powder adds bright color with mild heat; use regular chili powder for a spicier kick.
• If the gravy tastes sharp from tomatoes, a 1/2 tsp sugar or a knob of butter balances acidity.

Variations

• Vegan: Swap paneer for firm tofu, ghee for oil, and cream for cashew cream or coconut cream.
• No-onion, no-garlic: Skip them and add 10–12 ground cashews with tomatoes for body and richness.
• Dhaba-style: Finish with 1 extra tbsp ghee and a pinch of smoked paprika or a quick charcoal dhungar for smokiness.

Storage & Make-Ahead

Refrigerate the curry in an airtight container for up to 3–4 days; the rice keeps well for 2–3 days. For best paneer texture, reheat the curry gently over low heat until just hot (do not boil). You can make the onion–tomato masala up to 3 days ahead or freeze it for 1 month; finish with peas, paneer, and cream just before serving. Jeera rice reheats nicely in the microwave with a sprinkle of water and a loose cover.

Nutrition (per serving)

Approximate values with rice: 600 calories; 21 g protein; 52 g carbohydrates; 30 g fat; 6 g fiber; 780 mg sodium.