Matar Kashir
A simple, home-style peas and paneer curry in a thin, spiced broth.
About this dish
Matar Kashir is a light, fragrant pea and paneer curry that represents the 'Tarkari' style of Punjabi home cooking. Unlike the heavy restaurant-style 'Mutter Paneer,' this version uses a thin, translucent broth seasoned with whole spices rather than a thick cashew or cream base. It is a humble, comforting dish often served during the winter months when fresh peas are at their peak sweetness.
Ingredients
The Main Elements
- 250g Paneer, cut into 1-inch cubes
- 300g Fresh green peas (shelled)
- 2 tbsp Ghee or vegetable oil
The Tempering (Tadka)
- 1 tsp Cumin seeds
- 2 Green cardamoms, cracked
- 1-inch Cinnamon stick
- 1 Large onion, finely minced
- 1 tbsp Ginger-garlic paste
The Gravy Base
- 2 Medium tomatoes, pureed
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Red chili powder
- 500ml (2 cups) Warm water
- 1 tsp Salt
- 1/2 tsp Garam masala
- Fresh coriander leaves for garnish
Method
- 1
Pan-fry the Paneer
Heat 1 tablespoon of ghee in a pan and lightly fry the paneer cubes on medium heat until the edges are golden. Immediately soak the fried paneer in a bowl of warm, lightly salted water for 10 minutes to keep them soft and spongy.
- 2
Bloom the Spices
In a heavy pot, heat the remaining ghee. Add cumin seeds, cardamom, and cinnamon; let them sizzle for 30 seconds until the aroma fills the kitchen. Avoid burning the cumin as it will make the broth bitter.
- 3
Sauté Aromatics
Add the minced onions and sauté on medium heat for 6-8 minutes. The goal is a light translucent pinkish-brown, not the deep dark brown used for meat curries. Add ginger-garlic paste and sauté for another minute.
- 4
Cook the Tomatoes
Pour in the tomato puree and add turmeric, coriander powder, and chili powder. Cook on medium heat for 5-7 minutes until the moisture evaporates and the ghee starts to separate from the sides of the masala.
- 5
Pea Integration
Add the fresh peas to the masala and stir-fry for 2 minutes. This coats the peas in the spices and helps maintain their bright green color during the boiling process.
- 6
Simmer the Broth
Add 500ml of warm water and salt. Bring to a vigorous boil, then reduce heat to low, cover, and simmer for 8-10 minutes until the peas are tender but not mushy. The gravy should remain thin and soupy.
- 7
Combine with Paneer
Drain the paneer cubes and gently add them to the simmering gravy. Do not stir vigorously, as the soft paneer might break. Simmer uncovered for 3-4 minutes to allow the paneer to absorb the broth's flavors.
- 8
Final Seasoning
Sprinkle the garam masala and finely chopped coriander leaves. Turn off the heat and let the dish rest, covered, for 5 minutes before serving to allow the spices to settle.
Notes & variations
- If using frozen peas, reduce the simmering time by half as they are blanched before freezing.
- For an even lighter version, skip frying the paneer and add it raw to the boiling broth.
- The consistency should be like a 'shorba' (thin soup), not a thick sauce.
- You can add a slit green chili at the end for an extra kick of fresh heat.
Serve with
Steamed basmati rice or Jeera rice to soak up the flavorful thin broth.
Cook's note
Always use warm water for the gravy; adding cold water to hot spices shocks the ingredients and results in a flat flavor profile.