Paneer Pea Masala Recipe – Authentic Indian Cashew Cream Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Pea Masala Recipe – Authentic Indian Cashew Cream Curry

Hey everyone! If you’re anything like me, you absolutely love a good, comforting curry. And today, I’m sharing one of my all-time favorites: Paneer Pea Masala. This isn’t just any curry, though. It’s a creamy, dreamy dish packed with flavor, thanks to a luscious cashew paste and a touch of kasuri methi. I first made this for a family gathering and it was a huge hit – honestly, it disappeared in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Paneer Pea Masala is special. It’s rich, flavorful, and surprisingly easy to make at home. The cashew paste creates a beautiful, velvety texture that’s just divine. Plus, the combination of peas and paneer is a classic for a reason – it’s simply delicious! It’s perfect for a weeknight dinner or a special occasion. You’ll love how easily it comes together and how much everyone enjoys it.

Ingredients

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

• 2 cups onions, chopped
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 0.5 tsp red chilli powder (adjust to your spice preference!)
• 2 tsp coriander powder
• 0.5 tsp cumin powder
• 0.25 tsp turmeric powder
• 1.5 cups ripe tomatoes, chopped (about 3 medium)
• 0.5 cup cashew nuts
• 1-2 tsp canned tomato paste
• 0.75 cup shelled green peas (fresh or frozen)
• 1.5 cups cubed paneer
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp garam masala
• 1 tbsp cream (heavy cream or cooking cream)
• 3 tbsp fresh coriander leaves, chopped
• 3 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly shine:

• Cashew Paste: This is the secret to the creamy texture. Don’t skip it! Soaking the cashews makes them blend beautifully.
• Kasuri Methi: Oh, the aroma! This dried fenugreek leaf adds a unique, slightly bitter, and incredibly fragrant note. It’s a must-have in North Indian cooking. You can find it at most Indian grocery stores.
• Spice Levels: Feel free to adjust the red chilli powder to your liking. Some families prefer a milder curry, while others like a good kick!
• Regional Variations: In some regions, a touch of yogurt is added to the gravy for extra tanginess. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the cashew nuts in warm water for about 30 minutes. This will help them blend into a super smooth paste.
2. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn a lovely golden brown. Patience is key here – nicely browned onions are the foundation of a great curry.
3. Add the minced garlic and ginger to the pan and sauté for another minute, until fragrant. You’ll know it’s ready when you can really smell that lovely aroma.
4. Now, sprinkle in the red chilli powder, coriander powder, cumin powder, and turmeric powder. Sauté for about 30 seconds, stirring constantly, to bloom the spices.
5. Add the chopped tomatoes and cook until they soften and break down. Stir in the tomato paste and cook for a couple more minutes.
6. Once the mixture has cooled down a bit, carefully blend it into a coarse paste. A good blender makes this step so much easier!
7. While the tomato-onion mixture cools, grind the soaked cashews into a smooth paste with a little water.
8. (Optional) If you like your paneer slightly browned, sauté the paneer cubes in a little oil until golden. I sometimes skip this step when I’m short on time, and it’s still delicious.
9. In the same pan, combine the onion-tomato paste, cashew paste, and green peas. Add about 1 cup of water and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
10. Stir in the kasuri methi, garam masala, salt, and cream. Give it a good mix!
11. Gently fold in the paneer cubes and chopped coriander leaves.
12. Simmer for another 2-3 minutes, allowing the paneer to absorb the flavors. And that’s it! Your Paneer Pea Masala is ready to enjoy.

Expert Tips

• Don’t overcrowd the pan when sautéing the paneer. Work in batches if necessary.
• For a richer flavor, use full-fat cream.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Substitute the paneer with tofu and the cream with coconut cream for a delicious vegan version. My friend, Priya, swears by this!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your spices and tomato paste to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Use ½ tsp red chilli powder.
  • Hot: Increase the red chilli powder to ¾ tsp or add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Navratri and Diwali. During Navratri, some families avoid onions and garlic, so you can omit them and increase the ginger and spices.

Serving Suggestions

Serve hot with naan, roti, paratha, or steamed rice. A side of raita (yogurt dip) complements the curry beautifully. A simple salad also makes a lovely addition.

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

What type of paneer works best for Paneer Pea Masala?

Fresh paneer is best! It has a softer texture and holds its shape well. You can find it at most Indian grocery stores.

Can I make the cashew paste ahead of time?

Absolutely! You can make the cashew paste a day or two in advance and store it in the refrigerator.

How can I adjust the sweetness in this curry?

If you prefer a less sweet curry, reduce the amount of cashew paste or add a squeeze of lemon juice.

Is it possible to make this dish without cream?

Yes, you can omit the cream, but the curry won’t be as rich and creamy. You can add a tablespoon of yogurt instead.

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 use frozen peas in this recipe?

Yes, frozen peas work perfectly fine! Just add them directly to the curry during the simmering stage.