Matar Paneer - Paneer Peas Masala
For Onion Tomato Paste
For Sautéing Paneer & Peas
For the Curry
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Sauté Whole Spices and Cashews
Heat 1 tablespoon of oil in a pan. Add 1 bay leaf, 4-5 cloves, 1 inch piece of cinnamon, 1 whole cardamom, and 8-10 cashews. Stir until a fragrant aroma wafts from the spices.
Sauté Ginger, Garlic, and Onion
Add 1 inch of roughly chopped ginger and 5-6 peeled garlic cloves to the pan. for . Then, add 1 large, roughly chopped onion and for another .
Sauté Tomatoes and Salt
Add 2 large, roughly chopped tomatoes to the pan along with 1/2 teaspoon of salt. until the tomatoes turn soft.
Grind to a Smooth Paste
Transfer the ingredients to a blender and grind them into a smooth paste.
Fry Paneer
In a separate pan, heat 1 teaspoon of oil. Fry the paneer until it turns golden brown on all sides.
Cut Paneer into Cubes
Remove the fried paneer from the pan and cut it into cubes.
Sauté Green Peas
In the same pan, heat 1 teaspoon of oil and 1 cup of green peas for .
Prepare the Curry Base
Heat 1 tablespoon of oil in a large pan. Add 1 bay leaf, 1 whole black cardamom, and 1/2 inch piece of cinnamon. Stir briefly until fragrant. Add the prepared onion tomato paste (1 cup) to the pan.
Add Spices and Cook
Add 1/4 teaspoon of turmeric powder and 1.5 teaspoons of red chili powder to the paste. Cook for , stirring occasionally, until the oil begins to separate from the paste.
Add Water and Bring to a Boil
Pour in 1-1.5 cups of water (adjust for desired consistency) and mix well. Bring the curry to a boil and let it for .
Add Peas and Season
Add the 1 cup of green peas to the curry and cook for another . Then, add 3 slit green chilies, salt to taste, and 1 teaspoon of sugar.
Add Paneer, Cream, and Fenugreek Leaves
Gently add the paneer cubes (fried or plain) to the curry. Stir in 2-3 tablespoons of fresh cream (or more for less spicy) and 2 teaspoons of dried fenugreek leaves (Kasoori Methi).
Final Mix and Serve
Mix all ingredients thoroughly and cook for . Garnish with fresh mint leaves if desired and serve hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
Variations
Simple ways to adapt this recipe.
- Add a pinch of garamCustomise
Add a pinch of garam masala at the end for extra flavor.
- Use fresh peas when in
Use fresh peas when in season for best taste.
- For a vegan versionDietary option
Replace paneer with tofu and cream with cashew cream or coconut milk.
Helpful Tips
Small details that can improve the final result.
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