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Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)

By cooking.nytimes.com

Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)

Cook:25min

Updated at: Tue, 22 Apr 2025 00:50:21 GMT

Nutrition balance score

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Ingredients

2 servings

0.5 poundpaneer tofu

or extra-firm, cut into 1-inch cubes and patted very dry

medium, finely chopped

½ teaspoonginger paste

or freshly grated ginger

½ teaspoongarlic paste

or freshly grated garlic

1 teaspooncumin seeds

¾ teaspoonkashmiri

or other red chile powder

¼ teaspoonturmeric powder

medium, finely chopped

1 teaspoonfine sea salt

2 tablespoonscashew butter

8 ouncesfrozen peas

no need to thaw, or fresh green

3 tablespoonsheavy cream

or cashew cream, optional

½ teaspoongaram masala

or roti, for serving

Instructions

View on cooking.nytimes.com

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Notes

14 liked

1 disliked

Delicious

Go-to

One-dish

Easy

Ilan Boock· 11 months ago

Great dish, might try next time to replace with chickpeas

Great dish, might try next time to replace with chickpeas

Jessica· last year

Peanut butter sub for the cashew was a bit odd, I might skip if you don't have.

Andrew Marshall· last year

This was good, made as directed except I blended the mixture before adding the paneer and peas. I added too much garam masala but otherwise delicious.

Jason Flom· last year

Made w fresh peas and whole family really enjoyed it.