Matar paneer is a weeknight favourite in North Indian homes: soft paneer and sweet green peas in a spiced onion-tomato gravy. The air fryer takes over the step most people skip or deep-fry, browning the paneer, so it holds its shape in the curry and adds flavour, with just a teaspoon of oil.
| Prep | 10 min |
| Air fry | 8–10 min |
| Stovetop | 20 min |
| Serves | 3–4 |
Ingredients
For the paneer
- 200 g paneer, cut into 2 cm cubes
- 1 tsp oil, a pinch each of turmeric and salt
For the gravy
- 1 cup green peas (fresh in winter, or frozen)
- 2 tbsp oil or ghee
- 1 tsp cumin seeds, 1 bay leaf
- 1 large onion, finely chopped (or blended)
- 1 tsp ginger-garlic paste, 1 green chilli slit
- 2 medium tomatoes, puréed
- ¼ tsp turmeric, 1 tsp kashmiri chilli powder, 1½ tsp coriander powder
- ½ tsp garam masala, 1 tsp kasuri methi
- 1½ cups hot water, salt to taste, fresh coriander to garnish
Method
Step 1: Air fry the paneer
- Toss the paneer cubes with 1 tsp oil, turmeric and salt.
- Air fry at 200 °C (400 °F) for 8–10 minutes, shaking halfway, until lightly golden.
- Soak the cubes in warm water while you make the gravy so they stay soft.
Step 2: Make the gravy
- Heat oil or ghee in a pan. Add cumin seeds and the bay leaf. When the cumin crackles, add the onion and cook on medium heat for 6–8 minutes until golden.
- Add ginger-garlic paste and green chilli. Sauté for 1 minute.
- Add the tomato purée, turmeric, chilli and coriander powder, and salt. Cook for 6–8 minutes until the oil separates from the masala.
- Add the peas and hot water. Cover and simmer for 5 minutes (fresh peas) or 3 minutes (frozen).
- Drain the paneer and add it with the garam masala and crushed kasuri methi. Simmer for 2 minutes. Garnish with coriander.
Tips
- Want a deeper flavour? Roast the onion and tomatoes in the air fryer at 180 °C for 10–12 minutes first, then blend them, as in our paneer butter masala.
- Don’t over-fry the paneer. You only want golden edges; it continues cooking in the gravy.
- Using frozen peas? Add them straight from frozen and cook for just 3 minutes so they stay bright green.
- Restaurant-style creaminess: stir in 2 tbsp cream or 1 tbsp cashew paste at the end.
Serving and storage
Serve with phulka, paratha or jeera rice. Matar paneer keeps for 2–3 days in the fridge; reheat gently on the stove with a splash of water.
Frequently asked questions
Why air fry paneer for matar paneer?
Lightly browned paneer holds its shape in the gravy and tastes richer, and the air fryer does it with a teaspoon of oil instead of shallow- or deep-frying.
Can I make matar paneer without onion and garlic?
Yes. Skip both, use 3 tomatoes and add 1 tbsp cashew paste for body and a pinch of hing in the tempering.
How long do I air fry paneer cubes?
8–10 minutes at 200 °C (400 °F), shaking halfway.