Matar Paneer Recipe – Creamy Peas & Fenugreek Curry

Last Updated on 4 months by Neha Deshmukh

Matar Paneer Recipe – Creamy Peas & Fenugreek Curry

Introduction

Oh, Matar Paneer! This creamy, comforting curry is a total classic for a reason. It’s one of those dishes that just feels like home, you know? I remember first making this when I was trying to impress my now-husband with my cooking skills – and let’s just say, it worked! It’s surprisingly easy to make, packed with flavour, and always a crowd-pleaser. Today, I’m sharing my go-to recipe with you, complete with all my little tips and tricks for a truly delicious Matar Paneer.

Why You’ll Love This Recipe

This isn’t just another Matar Paneer recipe. It’s a flavour bomb! The combination of sweet peas, fragrant fenugreek, and a rich, creamy sauce is simply divine. Plus, it comes together in under 30 minutes, making it perfect for a weeknight dinner. It’s also easily adaptable to your preferences – more spice? No problem! Vegan? We’ve got you covered.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tsp oil
• 1 sliced onion
• 2 slit green chillies
• 1 tsp ginger garlic paste
• ¼ cup cashews
• 3 tsp oil
• 1 tsp cumin seeds
• 2 cups fenugreek leaves (methi)
• 1 cup water
• ½ cup cream
• 1 cup peas (fresh or frozen)
• ½ tsp sugar
• ¾ tsp salt
• ¼ tsp garam masala

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Cashews: The Role of Soaking & Blending
Soaking the cashews (about 30 minutes in warm water is perfect) makes them blend into an incredibly smooth paste. This adds richness and body to the gravy. Don’t skip this step!

Fenugreek Leaves (Methi): Fresh vs. Dried & Regional Uses
Fresh fenugreek leaves are amazing if you can find them! They have a slightly bitter, earthy flavour that’s so characteristic of Indian cuisine. If you’re using dried leaves, use about 2 tablespoons, and rehydrate them in warm water for 10 minutes before using. In some regions, especially in North India, a generous amount of methi is used, while others prefer a more subtle flavour.

Cream: Full Fat vs. Low Fat – Impact on Flavor & Texture
Full-fat cream will give you the richest, most luxurious sauce. However, you can use low-fat cream if you prefer – it just won’t be quite as decadent. A little cashew paste helps compensate for the lack of fat.

Garam Masala: Building Your Own Blend vs. Store-Bought
Store-bought garam masala is perfectly fine! But if you’re feeling ambitious, making your own allows you to customize the flavour. A typical blend includes cardamom, cinnamon, cloves, cumin, coriander, and black pepper.

Oil: Choosing the Right Oil for Flavor & Health
I usually use vegetable oil or sunflower oil for this recipe. Mustard oil adds a lovely pungent flavour, but it’s a bit of an acquired taste!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the masala paste: Heat 2 tsp oil in a pan. Sauté the sliced onion and slit green chillies until golden brown. Add the ginger-garlic paste and cook for another minute until fragrant. Let it cool completely, then blend with the soaked cashews into a smooth paste.
2. Temper the spices: Heat 3 tsp oil in a kadai or deep pan. Add the cumin seeds and let them sizzle for a few seconds. Then, add the prepared masala paste and cook over medium heat, stirring constantly, until the oil starts to separate from the sides. This is key for a flavourful curry!
3. Add the fenugreek: Add the chopped fenugreek leaves and sauté for about 2 minutes. This helps to release their aroma and reduce their slight bitterness.
4. Create the gravy: Pour in the water and cream, stirring well to combine. Bring the mixture to a gentle simmer.
5. Add the peas: Add the peas, sugar, and salt. Cover the kadai and simmer for 8-10 minutes, or until the peas are tender.
6. Finish and serve: Stir in the garam masala. Give it a final taste and adjust seasoning if needed. Serve hot with roti, paratha, or rice.

Expert Tips

A few little secrets to take your Matar Paneer to the next level:

Achieving the Perfect Masala Paste Consistency
The smoother the paste, the better the gravy. Add a splash of water while blending if needed.

How to Prevent the Curry from Splattering
Keep the heat at medium and stir frequently while cooking the masala paste. A little patience goes a long way!

The Importance of Simmering
Simmering allows the flavours to meld together beautifully. Don’t rush this step!

Balancing Sweetness and Spice
Adjust the sugar and green chillies to your liking. I like a little sweetness to balance the spice.

Using Fresh vs. Frozen Peas
Both work great! If using frozen peas, you don’t need to thaw them beforehand.

Variations

Let’s get creative!

Vegan Matar Paneer (Using Plant-Based Cream & Cashew Alternatives)
Swap the cream for cashew cream or coconut cream. You can also use sunflower seeds instead of cashews in the paste.

Gluten-Free Matar Paneer
This recipe is naturally gluten-free! Just ensure your garam masala doesn’t contain any gluten-based ingredients.

Spice Level Adjustment (Mild, Medium, Hot)
Reduce or omit the green chillies for a milder flavour. Add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Navratri, Diwali)
For Navratri, you can skip the onion and garlic. For Diwali, a richer, more decadent version with extra cream and nuts is always a hit!

Matar Paneer with Different Vegetables (Potatoes, Cauliflower)
Add diced potatoes or cauliflower along with the peas for a heartier curry.

Serving Suggestions

Matar Paneer is best served hot with:

• Roti (whole wheat flatbread)
• Paratha (layered flatbread)
• Jeera Rice (cumin rice)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers 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

Got questions? I’ve got answers!

What is the best way to prepare the fenugreek leaves?
Wash them thoroughly and chop them finely. If using dried leaves, rehydrate them in warm water for 10 minutes.

Can I make the masala paste ahead of time?
Absolutely! You can make the paste a day or two in advance and store it in the refrigerator.

What type of roti or paratha pairs best with Matar Paneer?
A simple whole wheat roti or a flaky paratha are both excellent choices.

How can I adjust the thickness of the curry?
Add more water for a thinner curry, or simmer for longer to reduce the sauce.

Is it possible to make this recipe without cashews?
Yes, you can omit the cashews, but the gravy won’t be as rich and creamy. You can add a tablespoon of almond flour for a similar effect.

What is the origin of Matar Paneer and its cultural significance?
Matar Paneer is a popular North Indian dish with roots in Mughal cuisine. It’s often served at special occasions and festivals, and is a beloved comfort food for many.