Paneer Matar Recipe – Authentic Indian Peas & Cottage Cheese Curry

Last Updated on 4 months by Neha Deshmukh

Paneer Matar Recipe – Authentic Indian Peas & Cottage Cheese Curry

Hello friends! Today, I’m sharing one of my all-time favorite comfort foods: Paneer Matar. This creamy, flavorful curry of paneer (Indian cottage cheese) and matar (green peas) is a staple in Indian households, and for good reason. It’s incredibly satisfying, relatively easy to make, and just tastes like home. I first made this when I was trying to recreate my grandmother’s version, and after a few attempts, I think I finally got it just right! Let’s dive in, shall we?

Why You’ll Love This Recipe

This Paneer Matar recipe is special because it strikes the perfect balance between rich and healthy. The cashew paste adds a beautiful creaminess without being overly heavy, and the fresh peas bring a lovely sweetness. It’s a dish that’s both comforting and nourishing – perfect for a weeknight dinner or a festive occasion. Plus, it’s surprisingly adaptable to your spice preferences!

Ingredients

Here’s what you’ll need to create this delicious Paneer Matar:

• 1 tablespoon oil
• 2 medium size onions (finely chopped)
• 3 small green chillies (chopped)
• 1 teaspoon ginger garlic paste
• 4 medium size tomatoes (chopped)
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 2 tablespoons oil
• ½ teaspoon cumin seeds/jeera
• 15 cashewnuts paste (blanched) – about ½ cup
• 1 cup matar/green peas
• 200 gms paneer/cottage cheese (cubed)
• 2 cups water
• ½ teaspoon sugar
• 1 teaspoon garam masala powder
• 1 teaspoon roasted coriander seeds powder
• 2 tablespoons chopped coriander leaves
• ½ teaspoon crushed kasoori methi

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It adds a unique, slightly bitter aroma that’s essential to authentic Indian flavor. You can find it at most Indian grocery stores. A little goes a long way.
• Cumin Seeds/Jeera: These little seeds are a powerhouse of flavor. Blooming them in hot oil releases their aroma and creates a wonderful base for the curry.
• Cashew Paste: This is the secret to a rich and creamy gravy without using heavy cream. Soaking and blending cashews creates a luxurious texture. Trust me, it’s worth the extra step! You can also use cashew cream if you have it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Base: Heat 1 tablespoon of oil in a pan. Add the chopped onions and sauté until they turn translucent and slightly golden.
2. Aromatics: Add the chopped green chillies and ginger-garlic paste. Cook for a minute or two until the raw aroma disappears. This is important – you don’t want a harsh ginger-garlic flavor!
3. Tomato Time: Stir in the chopped tomatoes, salt, red chilli powder, and turmeric powder. Cook until the tomatoes soften and break down, about 5-7 minutes.
4. Smooth it Out: Let the mixture cool slightly, then blend it into a smooth puree. This is your base gravy, so make sure it’s nice and smooth! Set aside.
5. Temper the Spices: In a pressure cooker, heat 2 tablespoons of oil. Add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance in the oil.
6. Build the Gravy: Pour the blended tomato puree into the cooker. Cook for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the gravy. This indicates the masala is well cooked.
7. Cashew Magic: Mix in the cashew paste and cook for another 2-3 minutes. This will thicken the gravy and add that lovely richness.
8. Add the Goodies: Add the green peas, paneer cubes, water, sugar, garam masala powder, and roasted coriander seeds powder. Give everything a good stir.
9. Pressure Cook: Pressure cook for 2-3 whistles. If you’re not using a pressure cooker, see the FAQ section below for instructions.
10. Finishing Touches: Once the pressure has released naturally, stir in the chopped coriander leaves and crushed kasoori methi. Adjust the seasoning to your liking.
11. Simmer & Serve: Simmer the curry for another 2-3 minutes until it thickens to your desired consistency. Serve hot with naan or roti!

Expert Tips

• Don’t overcook the paneer! It can become rubbery. Adding it towards the end ensures it stays soft and tender.
• Bloom your spices: Taking the time to bloom spices in hot oil releases their full flavor potential.
• Adjust the spice level: Feel free to add more or less red chilli powder depending on your preference.

Variations

• My friend, Priya, loves adding a touch of cream at the very end for extra indulgence. It’s not traditional, but it’s delicious!
• For a richer flavor, you can use whole milk instead of water.
• My family often adds a pinch of amchur (dry mango powder) for a tangy twist.

Vegan Adaptation

To make this recipe vegan, simply substitute the paneer with tofu! Use firm or extra-firm tofu, pressed to remove excess water, and cubed. It won’t have the exact same texture, but it will still be incredibly flavorful.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just be sure to serve it with gluten-free naan or roti.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ¼ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chilli powder as per the recipe.
• Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)

Paneer Matar is a popular choice for festive occasions like Navratri and Diwali. During Navratri, ensure all ingredients are allowed during the fasting period. For Diwali, it’s a wonderful addition to a festive spread!

Serving Suggestions

Paneer Matar is best served hot with:

• Naan bread
• Roti (Indian flatbread)
• Steamed rice
• A side of raita (yogurt dip)

Storage Instructions

Leftover Paneer Matar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of paneer is best for Paneer Matar?

Fresh, soft paneer is ideal. If using store-bought paneer, you can soak it in warm water for 15-20 minutes to soften it up.

Can I make this recipe without a pressure cooker?

Yes! Simply cook the gravy in a heavy-bottomed pot for about 20-25 minutes, or until the peas are tender and the gravy has thickened.

How can I adjust the sweetness in this curry?

The sugar balances the acidity of the tomatoes. If you prefer a less sweet curry, reduce the sugar to ¼ teaspoon or omit it altogether.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

Can I freeze leftover Paneer Matar?

Yes, but the texture of the paneer may change slightly upon thawing. It’s still perfectly safe to eat!