Paneer Matar Recipe – Authentic Indian Peas & Cheese Curry

Last Updated on 6 months ago by Neha Deshmukh

Paneer Matar Recipe – Authentic Indian Peas & Cheese Curry

Hey everyone! If you’re craving a comforting, flavorful Indian curry, you have to try my Paneer Matar. It’s a classic for a reason – tender paneer and sweet green peas simmered in a rich, creamy tomato-based gravy. I remember making this for the first time when I was just starting to explore Indian cooking, and it quickly became a family favorite. It’s surprisingly easy to make, even if you’re new to the cuisine, and the aroma that fills your kitchen is just divine!

Why You’ll Love This Recipe

This Paneer Matar isn’t just delicious; it’s also wonderfully versatile. It’s a complete meal on its own with rice or roti, but it also pairs beautifully with a side of raita and a simple salad. Plus, it’s relatively quick to whip up – perfect for a weeknight dinner or a special occasion. You’ll love how the creamy cashew paste blends with the spices to create a truly unforgettable flavor.

Ingredients

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

• 200g paneer, cut into cubes (about ¾ cup)
• 1 cup green peas (fresh or frozen)
• 2 tomatoes, roughly chopped
• 1 onion, finely chopped
• 3-4 garlic cloves, minced
• 1 inch ginger, grated
• ¼ cup cashews
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp ghee (or vegetable oil for a lighter option)

Ingredient Notes

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

• Paneer: I prefer using fresh paneer, but frozen works in a pinch. Just make sure to thaw it completely before using.
• Green Peas: Fresh peas are amazing when in season, but frozen are perfectly acceptable and convenient.
• Cashews: These are the secret to a super creamy gravy! Don’t skimp on them.
• Ghee: Ghee adds a beautiful nutty flavor, but you can substitute with vegetable oil if you prefer.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned, opt for whole peeled tomatoes and crush them yourself.

Paneer Varieties & Selection

There are a few different types of paneer available. I usually go for the non-pasteurized variety if I can find it, as it has a softer texture. But any good quality paneer will work well in this recipe.

Cashew Paste – The Key to Creaminess

Seriously, don’t skip the cashew paste! It adds such a luxurious texture to the gravy. Soaking the cashews in hot water softens them, making them blend into a super smooth paste.

The Significance of Ghee in Indian Cooking

Ghee isn’t just oil; it’s a flavor enhancer! It has a rich, nutty taste that elevates so many Indian dishes. It’s also considered auspicious in many Indian traditions.

Regional Spice Variations

Paneer Matar can vary slightly depending on the region. Some recipes include coriander powder, red chili powder for a bit of heat, or even a touch of amchur (dried mango powder) for tanginess. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the paneer. Cut it into bite-sized cubes and soak them in warm water for about 10-15 minutes. This helps keep them soft and tender.
2. While the paneer is soaking, soak the cashews in hot water for about 15 minutes. Then, drain them and blend them into a smooth paste with the onion, garlic, ginger, and a little bit of water.
3. Now, heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Add the turmeric powder and garam masala, and sauté for another 30 seconds. Be careful not to burn the spices!
5. Pour in the onion-cashew paste and cook for about 5 minutes, stirring frequently, until it turns golden brown.
6. Add the chopped tomatoes and cook for another 5-7 minutes, until they soften and the mixture thickens slightly.
7. Stir in the green peas and about 1-2 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the peas are tender.
8. Gently add the soaked paneer cubes and simmer for just 2 minutes. You don’t want to overcook the paneer, or it will become rubbery.
9. Finally, garnish with a sprinkle of kasuri methi (dried fenugreek leaves) and fresh cilantro. Serve hot!

Expert Tips

Here are a few tricks I’ve learned over the years:

• Achieving the Perfect Gravy Consistency: If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered.
• Soaking Paneer for Softness: Don’t skip soaking the paneer! It really does make a difference in the texture.
• Blooming Spices for Maximum Flavor: Sautéing the spices in ghee releases their essential oils, resulting in a more flavorful curry.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Paneer Matar (Tofu Adaptation): Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment (Mild to Spicy): Add a pinch of red chili powder or a finely chopped green chili to the onion-cashew paste for a spicier kick.
• Festival Adaptations (Holi, Diwali): This dish is often made during festivals like Holi and Diwali. You can add a touch of saffron for a festive touch.

Serving Suggestions

Paneer Matar is fantastic with:

• Steaming hot basmati rice
• Warm, fluffy roti or naan
• A side of raita (yogurt dip)
• A simple cucumber and tomato salad

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

Let’s answer some common questions:

What type of paneer is best for Paneer Matar?

Fresh, non-pasteurized paneer is ideal, but any good quality paneer will work.

Can I use frozen peas in this recipe?

Absolutely! Frozen peas are a convenient and perfectly acceptable substitute for fresh peas.

How can I make the cashew paste smoother?

Soaking the cashews in hot water for at least 15 minutes is key. You can also add a tablespoon or two of milk or cream to the blender.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It adds a unique flavor to the curry. If you can’t find it, you can omit it, but it’s worth seeking out!

How do I adjust the sweetness in Paneer Matar?

The sweetness comes from the peas and tomatoes. If you prefer a less sweet curry, use slightly underripe tomatoes.

Can this curry be made ahead of time?

Yes, you can make the gravy ahead of time and store it in the refrigerator. Add the paneer just before serving.