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Peas and Paneer Curry (Matar Paneer)

Peas and Paneer Curry (Matar Paneer) reads richness 5.8, allium 4.5 and umami 4.2 on Palate's 0–10 flavor X-ray — a Indian main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 2.1 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Richness 5.8 · Allium 4.5 · Umami 4.2 · Salinity 3.8 · Heat 3.2 · Sweetness 3.2 · Warm Spice 3.0 · Herbaceous 2.6 · Earthy 2.4 · Sourness 1.9 · Fruity 1.7 · Floral 1.6 · Nutty 1.5 · Bitterness 1.2 · Citrus 0.6

What's in it (15)

• paneer — 397 g
• oil — 41 g
• cumin seeds — 5 g
• yellow onion — 110 g
• ginger — 15 g
• garlic — 9 g
• serrano chile — 100 g
• coriander — 4 g
• turmeric — 5 g
• tomatoes — 794 g
• salt — 5 g
• frozen peas — 473 g
• heavy cream — 118 g
• garam masala — 5 g
• cilantro — 7 g

Time & effort: about 32 min · effort: involved

Nutrition (per 100 g, engine-estimated): 126.8 kcal, 4.8 g protein, 7.3 g fat, 10.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the paneer cubes dry. Heat 2 tablespoons of the oil in a large skillet or wide pot over medium-high heat. Add the paneer in a single layer and sear until golden on at least two sides, 4-5 minutes total, turning as needed.
2. Transfer the paneer to a bowl of warm water and set aside to soften while you build the sauce (this keeps it tender instead of rubbery).
3. Add the remaining 1 tablespoon oil to the same pot over medium heat. Add the cumin seeds and cook until they sizzle and turn fragrant, about 30 seconds.
4. Add the onion and cook, stirring occasionally, until deeply golden brown, 8-10 minutes.
5. Stir in the ginger, garlic, and chile; cook until fragrant, about 1 minute.
6. Stir in the ground coriander and turmeric; cook, stirring constantly, until fragrant, about 30 seconds.
7. Add the crushed tomatoes and salt. Bring to a simmer and cook, stirring occasionally, until the sauce thickens and the oil begins to separate at the edges, 10-12 minutes.
8. Drain the paneer and stir it in along with the peas; simmer gently until the peas are bright green and heated through, 3-4 minutes.
9. Stir in the cream and garam masala; simmer just until warmed through, 1-2 minutes. Taste and adjust salt.
10. Remove from heat, scatter with cilantro, and serve hot with rice or warm naan.

Dishes with a similar flavor shape

• Palak Paneer with Garlic Naan — Indian
• Butter Chicken Meatballs — Indian
• Skillet Chicken Curry with Peppers — Indian
• Saag Paneer — Indian
• Butter Paneer Masala — Indian

Keep reading: what richness, allium, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.