Bihari Matar Paneer

Method

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   About Bihari Matar Paneer: Matar Paneer is the celebration vegetarian of Bihar — made for weddings, festivals, special guests and Sunday lunches. The Bihari version distinguishes itself with ghee instead of oil, a generous hand with spices, and a gravy that sits between the runny North Indian style and the dry Bengali style. It pairs beautifully with hot puris, paratha or rice.

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   Choose firm fresh paneer: Use 200g of fresh, firm paneer. If using packaged paneer, soak it in warm water for 5 minutes first to soften — old paneer can taste rubbery.

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   Cube the paneer: Cut the paneer into 2cm cubes — uniform size means even browning. Pat the cubes dry with a kitchen towel; wet paneer splatters in hot ghee.

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   Prepare the peas: Use 1 cup green peas — fresh boiled or frozen. Frozen peas can go in directly without thawing; they will cook through in the gravy. If using fresh peas, blanch in boiling salted water for 2 minutes first to ensure they cook through.

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   Prepare the tomatoes: Take 2 medium tomatoes. Chop finely or, even better, blend to a smooth puree. Pureed tomato gives a smoother gravy.

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   Prepare the onion: Take 1 medium onion. Peel and finely chop into 5mm dice — small dice releases flavour faster.

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   Prepare the aromatics: Take 3 garlic cloves. Crush, peel and mince finely. Take a 1 inch piece of fresh ginger. Peel and grate to get 1 tsp.

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   Warm the ghee: Place a heavy-bottomed kadhai over medium heat. Add 2 tbsp ghee. Heat for 30 seconds until melted and shimmering — do not let it brown.

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   Fry the paneer (the Bihari touch): Add the paneer cubes to the warm ghee in a single layer. Fry on medium heat for 1-2 minutes per side, turning gently, until lightly golden on all sides. Do not over-fry — over-fried paneer turns rubbery in the gravy. Remove the cubes with a slotted spoon and place in a bowl of warm salted water — this keeps them soft.

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    Fry the onion: To the same ghee add the chopped onion. Stir-fry for 6-7 minutes, stirring often, until deep golden brown. The onion's caramelisation is the foundation of the gravy's sweetness and depth.

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    Add ginger and garlic: Add the minced garlic and grated ginger. Stir for 1-2 minutes until fragrant. Do not let them go dark; burnt aromatics taste acrid.

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    Add the tomato puree: Pour in the tomato puree carefully — it will hiss as it hits the hot ghee. Cook for 6-8 minutes, stirring every minute, until the tomato has fully broken down into a thick paste and ghee starts to separate at the edges of the pan. This separation is the signal that the masala base is properly cooked.

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    Add the dry spices: Sprinkle in 1 tsp turmeric powder and 1 tsp red chilli powder. Stir for 30 seconds — the masala will turn a beautiful rust-red colour. Add salt to taste — about 3/4 tsp.

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    Add peas: Add the green peas to the masala. Stir to coat in the spice paste. Cook on medium heat for 5 minutes — the peas should turn brighter green and just start to soften.

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    Add water and the paneer: Pour in 1/2 cup hot water and stir to form a gravy. Drain the paneer cubes from the warm water and add them gently to the curry. Stir very gently — paneer breaks easily.

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    Simmer: Reduce heat to low and simmer uncovered for 8-10 minutes. The peas will fully cook, the paneer will absorb the gravy, and the colour will deepen. Stir once or twice gently. Taste and adjust salt.

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    Add garam masala: Sprinkle 1/2 tsp garam masala over the curry. Stir gently. Garam masala goes in at the end — adding it earlier dulls the aroma. Cook 1 more minute on low heat.

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    Garnish and serve: Switch off the heat. Sprinkle 2 tbsp finely chopped fresh coriander over the top. Serve hot with hot puris, paratha, naan or steamed rice. Bihari matar paneer tastes even better the next day after the paneer has soaked in the gravy overnight.