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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 Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Indian, North Indian
Keyword: matar paneer recipe
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 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.