Pork Curry Cooking and eating
Pork Curry Cooking and eating is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Adivashi Village Cooking on YouTube.
Prep: 10 min | Cook: 20 min | Total: 45 min
Cost: $8.78 total, $2.19 per serving
Ingredients
- 250 g Paneer (cut into 1‑inch cubes; can be store‑bought or homemade)
- 1 cup Green Peas (fresh or frozen; if frozen, do not thaw beforehand)
- 1 medium Onion (finely chopped)
- 2 medium Tomato (pureed or finely chopped)
- 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade (equal parts minced ginger and garlic blended))
- 2 Green Chili (slit lengthwise; adjust to heat preference)
- 1 teaspoon Cumin Seeds (whole seeds)
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder (adjust for spice level)
- 1 teaspoon Garam Masala
- 2 tablespoons Heavy Cream (optional for richer texture)
- 2 tablespoons Vegetable Oil (or ghee for authentic flavor)
- to taste Salt
- ½ cup Water
- 2 tablespoons Fresh Cilantro (chopped for garnish)
Instructions
Prepare Ingredients
Rinse the green peas, chop the onion, puree the tomatoes, slice the green chilies, and cut the paneer into 1‑inch cubes.
Time: PT5M
Heat Oil and Temper Spices
Heat 2 tbsp oil in a heavy‑bottomed pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant.
Time: PT2M
Temperature: Medium
Sauté Aromatics
Add the chopped onion, ginger‑garlic paste, and slit green chilies. Sauté for 4–5 minutes until the onion turns golden brown.
Time: PT5M
Temperature: Medium
Add Tomatoes and Cook Down
Stir in the pureed tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook for 3–4 minutes until the oil begins to separate from the masala.
Time: PT4M
Temperature: Medium
Incorporate Peas and Simmer
Add the green peas and ½ cup water. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until peas are tender.
Time: PT5M
Temperature: Low
Add Paneer and Finish the Gravy
Gently fold in the paneer cubes, garam masala, and heavy cream. Simmer for another 3–4 minutes, allowing the paneer to absorb flavors without breaking.
Time: PT4M
Temperature: Low
Garnish and Serve
Turn off the heat, sprinkle chopped cilantro on top, and serve hot with naan, roti, or steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 15 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Paneer: Firm tofu (for vegan version)
- Instead of Green Peas: Frozen peas, Edamame
- Instead of Onion: Shallots
- Instead of Tomato: Canned crushed tomatoes (1/2 cup)
- Instead of Ginger‑Garlic Paste: Fresh minced ginger and garlic (½ tbsp each)
- Instead of Green Chili: Red chili flakes (¼ tsp)
- Instead of Cumin Seeds: Ground cumin (½ tsp)
- Instead of Red Chili Powder: Paprika (for milder flavor)
- Instead of Heavy Cream: Full‑fat yogurt (2 tbsp)
- Instead of Vegetable Oil: Ghee (2 tbsp)
- Instead of Fresh Cilantro: Fresh mint
Equipment Needed
- Heavy‑Bottomed Pan
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Spatula or Wooden Spoon
- Blender or Hand‑Mixer (optional)
Critical Steps — Do Not Skip
- Tempering cumin seeds without burning them.
- Cooking the onion‑ginger‑garlic mixture until golden for flavor development.
- Ensuring the oil separates from the tomato masala, indicating the masala is cooked.
- Adding paneer at the end and simmering briefly to keep it soft.
Chef Tips from the Video
- Use fresh green peas for the sweetest flavor; if using frozen, add them directly without thawing.
- Crush the paneer gently with your hands before adding to help it absorb the gravy.
- A dash of kasuri methi (dried fenugreek leaves) at the end adds authentic aroma.
Troubleshooting
Peas are still hard after simmering.
Cover the pan and cook for an additional 2‑3 minutes with a splash more water.
Paneer becomes rubbery.
Add paneer at the very end and simmer only 3‑4 minutes; avoid high heat.
Gravy is too watery.
Uncover the pan and simmer for a few more minutes to reduce, or add a pinch of cornflour slurry.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; paneer texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; discard after.
Make-Ahead Tips
- Prepare the tomato‑onion masala a day ahead and refrigerate; reheat before adding peas and paneer.
- Paneer can be stored separately and added just before serving to retain its texture.
Frequently Asked Questions
What is the cultural significance and history of Matar Paneer in North Indian cuisine?
Matar Paneer is a classic vegetarian staple from the Punjab region, traditionally served during family meals and festive occasions. It showcases the region’s love for dairy (paneer) and seasonal vegetables like peas, reflecting a farm‑to‑table heritage.
What are the traditional regional variations of Matar Paneer in Indian cuisine?
In Gujarat, the dish is often sweeter with a touch of sugar, while in Rajasthan it may include a richer ghee base and extra spices like cardamom. Some South Indian versions add coconut milk for a distinct flavor profile.
How is Matar Paneer authentically served in Punjabi households?
It is typically served hot with butter‑topped naan, tandoori roti, or basmati rice, accompanied by a side of fresh cucumber raita and pickles. A squeeze of lemon and a sprinkle of fresh cilantro complete the presentation.
During which celebrations is Matar Paneer traditionally prepared in Indian culture?
Matar Paneer is popular during festivals like Diwali and Navratri, as well as at weddings and family gatherings where a vegetarian main course is desired.
What makes Matar Paneer special or unique in Indian vegetarian cuisine?
The combination of soft paneer and sweet peas in a spiced tomato‑onion gravy offers a balance of protein, texture, and flavor that is both comforting and celebratory, making it a beloved comfort food across India.
What are the authentic traditional ingredients for Matar Paneer versus acceptable substitutes?
Traditional ingredients include fresh paneer, green peas, ghee or oil, and a blend of spices like cumin, garam masala, and turmeric. Substitutes such as tofu for paneer or frozen peas for fresh peas work well, though they slightly alter texture and flavor.
What are the most common mistakes to avoid when making Matar Paneer at home?
Common errors include over‑cooking the paneer, which makes it rubbery, burning the cumin seeds, and not cooking the tomato masala long enough for the oil to separate. Each mistake affects flavor and texture.
Why does this Matar Paneer recipe add cream at the end instead of earlier?
Adding cream at the end preserves its richness and prevents it from curdling under high heat, giving the gravy a silky finish without compromising the delicate paneer texture.
Can I make Matar Paneer ahead of time and how should I store it?
Yes, you can prepare the masala a day ahead and refrigerate it. Keep the paneer separate and add it just before serving; store the finished dish in an airtight container in the fridge for up to 3 days.
What does the YouTube channel Adivashi Village Cooking specialize in?
The YouTube channel Adivashi Village Cooking specializes in authentic Indian home‑cooking tutorials, focusing on traditional Punjabi and North Indian recipes that use simple, locally sourced ingredients.
How does the YouTube channel Adivashi Village Cooking's approach to Indian cooking differ from other Indian cooking channels?
Adivashi Village Cooking emphasizes rustic, village‑style techniques, minimal equipment, and storytelling about cultural context, whereas many other channels focus on modern plating or fusion twists.
Last updated: September 6, 2026
