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Matar Paneer | Peas and Paneer Curry
Matar Paneer curry is a creamy dish made with boiled green peas and paneer cubes cooked in a spicy onion tomato gravy with a sprinkle of garam masala.
Prep Time
25
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Main Course
Cuisine:
Indian, North Indian
Servings:
4
people
Author:
Famidha Ashraf
INGREDIENTS
For the curry paste
1
tablespoon
butter
1
tablespoon
oil
5 to 8
whole cashews
2
medium-sized red onion
diced roughly
1
tablespoon
ginger-garlic paste
3
large
tomatoes
chopped roughly
1
teaspoon
chilli flakes
For the mutter paneer curry
1
tablespoon
butter and oil
1
teaspoon
cumin seeds
1
small red onion
diced finely
1
teaspoon
red chilli powder
2
teaspoon
coriander powder
½
teaspoon
turmeric powder
1
teaspoon
cumin powder
½
teaspoon
fennel seeds powder
½
teaspoon
dried fenugreek leaves
crushed (kasuri methi)
2
tablespoons
chopped coriander leaves
2
teaspoon
tomato paste
add one more spoon, if required
2
tablespoon
cream
1-
inch
ginger
finely chopped
2 to 3
green chillies
slit
½ to ¾
cup
frozen or boiled green peas
½ to ¾
cup
water
250
grams
paneer cubes
¼
teaspoon
garam masala
INSTRUCTIONS
Prepare the curry paste
Heat a wide and deep saucepan or kadai on medium to high flame and add the butter and oil and cook until butter is melted.
Add in the cashew nuts and roast them until they turn a light golden shade.
Add the roughly chopped onions and saute until golden with a dash of salt.
Add the ginger-garlic paste and saute until the raw smell fades off.
Add the roughly chopped tomatoes, chilli flakes and salt to taste.
Cook until the tomatoes breakdown and become mushy.
Switch off the flame and let it cool completely.
Blend the mixture to a smooth paste.
Prepare matar paneer curry
Heat more oil and butter in the same pan on medium flame.
Add cumin seeds and let it sizzle.
Add the finely diced onions and saute until golden.
Reduce the flame to low and add all the spice powders and roast for 2 to 3 minutes.
Add in the finely chopped coriander leaves and saute them for a minute.
Stir in the prepared curry paste, tomato paste and cream and increase the flame to medium.
Add the green peas, ginger and green chilli along with some water.
Add salt to taste and bring the curry to boil.
Stir in the paneer cubes (you may pan fry the paneer) and add more water if required.
Bring to boil and let it cook for 2 minutes and switch off.
Sprinkle garam masala and serve hot with rice or aloo parathas or rotis.