Method

Heat ghee in a wide pan over medium. Add cumin seeds and let them splutter and turn slightly darker — about 30 seconds. You'll hear a satisfying crackle. Add finely chopped onion and green chili, then cook for 8–10 minutes until the onion is soft, translucent, and starting to turn golden at the edges.
About 12 min
Add ginger-garlic paste and stir for 2 minutes until the raw smell completely disappears. Add turmeric and stir for 30 seconds — the pan turns briefly golden. Now add red chili powder and coriander powder, stir for another 30 seconds.
About 4 min
Pour in the tomato puree and stir well. Cook on medium-high, stirring often, for 8–10 minutes until the masala thickens and ghee surfaces around the edges. This separation is your visual cue that the base is properly cooked — don't rush past it.
About 10 min
Add the frozen peas directly from the freezer along with ¼ cup water. Cover with a lid and cook for 5–6 minutes. Peas should be bright green, plump, and just tender. If using fresh peas, give them an extra 3–4 minutes.
About 6 min
Cut paneer into 1-inch cubes and fold gently into the curry — use a light touch to keep the cubes intact. Add 2–3 tbsp water if the curry looks tight. Cover and cook on low heat for 4–5 minutes so the paneer warms through and absorbs the masala. Finish with garam masala and kasuri methi crumbled between your palms. Taste for salt. The perfect Matar Paneer has a thick, clingy gravy that hugs every cube.
About 6 min

Nutrition per serving (estimate)

Contains: dairy