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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
28/10/2025
Does your matar paneer never taste like your neighbours? Turns out there’s a spice war brewing, and no one’s spilling the beans. Some families treat whole spices like secret family heirlooms, others swear by ready-made mixes, and then there are the wildcards, where amchur and kasuri methi are tossed in with whatever else they can find. The difference between ‘meh’ and ‘mind-blowing’ often boils down to which spice squad you’re on. Tracking down spice pros, home cooks, and restaurant chefs who’ve been in this war for years, have a lot to say.
You might not have even noticed the difference until now, that dishes like matar paneer can or are made in different ways. Going beyond garam masala, local chefs and professionals alike love to experiment and hone their own spice that makes their matar paneer taste a little different from others’ Indian dishes. This goes to show almost every household has its own matar paneer gospel, but the real game-changer? The spice blend. Some swear by the slow release of whole spices, others chase that restaurant-style punch with pre-mixed masalas. Whichever you choose, it all depends on your aim and how spicy you want your matar paneer.
Some chefs prefer a minimalist approach, focusing on whole spices to create a clean, aromatic base. For instance, Chef Vaishali Suhas, a food technologist from Bangalore, on Cookpad, emphasises the use of whole spices like cinnamon, cloves, and cardamom to infuse the gravy of matar paneer with depth, without overwhelming the palate. Her recipe includes ingredients such as cumin seeds, turmeric powder, coriander powder, red chilli powder, garam masala, and kasuri methi, aiming for a balanced and aromatic flavour profile. Similarly, portals like Archana's Kitchen highlight the use of whole spices like brown cardamom, cloves, cinnamon stick, and black peppercorns to create a fragrant base for the curry. The addition of kasuri methi and garam masala towards the end enhances the dish's aroma and flavour.
On the other end of the spectrum, some cooks and spice developers advocate for a maximalist approach, layering multiple spice mixes to achieve a complex and robust flavour in their matar paneer gravy. For example, a typical recipe incorporates kitchen king masala, garam masala, turmeric powder, red chilli powder, and kasuri methi, along with a blend of whole spices like cinnamon, cardamom, and cloves. This combination results in a rich gravy as the spice mixes release their flavour instantly. Most spice brands like Aashirvaad and Kitchens of India offer pre-made spice mixes tailored for Matar Paneer, which simplifies the cooking process.
Whole spices like bay leaf, cardamom, and cloves are often used at the beginning of cooking to infuse the oil with a subtle flavour. For instance, a recipe from Zayka Ka Tadka suggests tempering whole spices in ghee before adding other ingredients to release their aromatic oils. This method is favoured by those who appreciate a light but layered flavour for their Matar Paneer.
When it comes to ground spices, it's a complete contrast, as the matar paneer gravy uses cumin, coriander, and garam masala. These are typically added later in the cooking process to provide immediate and robust flavours. For places like Simply Recipes, ground spices like garam masala and dried fenugreek leaves (kasuri methi) are essential for adding depth and complexity to the dish. This approach is preferred by cooks aiming for a rich and flavour-packed curry.
If you like your matar paneer light and fragrant, start with 1 tsp cumin seeds, a bay leaf, 2 cloves, a small stick of cinnamon, ¼ tsp turmeric, and a pinch of hing. Temper the whole spices in oil or ghee first, then add turmeric and hing with the onions. It gives a subtle aromatic base without much spice, which is great if you prefer the taste of paneer and peas to stand out.
This is a well-rounded, everyday mix with a bit of a kick. Combine 1 tbsp coriander powder, 1 tsp cumin powder, ½ tsp turmeric, ½ tsp Kashmiri chilli powder, 1 tsp garam masala, and 1 tsp crushed kasuri methi. Add most of it while cooking the tomato base; finish with kasuri methi and garam masala. It gives a rich flavour without being too spicy or too plain, just the kind of masala you’ll come to rely on often.
For something bolder, try this: 1 tbsp kitchen king masala, 1 tsp amchur, 1 tsp garam masala, ½ tsp black salt, 1 tsp red chilli powder, ½ tsp fennel powder, and ½ tsp kasuri methi. Add the bulk of it with the tomatoes, and finish with kasuri methi and garam masala. It makes a deep, spicy, a bit tangy curry, just how you would come across at a North Indian highway dhaba.
By that, we mean, there is no single way to make matar paneer stand out, and that’s exactly the point. Whether you lean toward a clean, jeera-scented curry or go full throttle with amchur, black salt, and kitchen king, the real magic lies in the masala you build. These blends above are just a suggestion you ought to try; you can experiment and come up with your blend that rivals your neighbours or that snooty colleague who keeps raving about their matar paneer.
