Matar Paneer | Peas and Paneer Curry
This matar paneer recipe brings you the comforting flavours of a North Indian classic—soft paneer cubes and green peas in a mildly spiced tomato-onion gravy. It’s simple to make and pairs beautifully with roti or rice. Save this delicious curry recipe and try it for your next meal!
Servings: 4 people
Calories: 438.69kcal
Ingredients
For the curry paste
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 5 to 8 whole cashews
- 2 medium onion diced roughly
- 1 tablespoon ginger-garlic paste
- 3 large tomatoes chopped roughly
- 1 teaspoon chilli flakes
For the mutter paneer curry
- 1 tablespoon cooking 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 the butter is melted.1 tablespoon butter, 1 tablespoon cooking oil
- Add in the cashew nuts and roast them until they turn a light golden shade.5 to 8 whole cashews
- Add the roughly chopped onions and saute until golden with a dash of salt.2 medium onion
- Add the ginger-garlic paste and saute until the raw smell fades off.1 tablespoon ginger-garlic paste
- Add the roughly chopped tomatoes, chilli flakes and salt to taste.3 large tomatoes, 1 teaspoon chilli flakes
- 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.1 tablespoon cooking oil
- Add cumin seeds and let it sizzle.1 teaspoon cumin seeds
- Add the finely diced onions and saute until golden.1 small red onion
- Reduce the flame to low and add all the spice powders and roast for 2 to 3 minutes.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
- Add in the finely chopped coriander leaves and saute them for a minute.2 tablespoons chopped coriander leaves
- Stir in the prepared curry paste, tomato paste and cream and increase the flame to medium.2 teaspoon tomato paste, 2 tablespoon cream
- Add the green peas, ginger and green chilli along with some water.1- inch ginger, 2 to 3 green chillies, ½ to ¾ cup frozen or boiled green peas
- 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.250 grams paneer cubes, ½ to ¾ cup water
- 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.¼ teaspoon garam masala
Notes
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Nutrition
Calories: 438.69kcal | Carbohydrates: 18.96g | Protein: 17.99g | Fat: 33.8g
