Paneer Pea Masala Recipe – Authentic Indian Gravy with Almonds

Last Updated on 3 months by Neha Deshmukh

Paneer Pea Masala Recipe – Authentic Indian Gravy with Almonds

Hey everyone! If you’re anything like me, a cozy night in with a flavorful, comforting Indian curry is exactly what you need. And today, I’m sharing one of my absolute favorites: Paneer Pea Masala. This isn’t just any paneer curry; it’s a rich, aromatic gravy made with a secret ingredient – almonds! Trust me, it makes all the difference. I first made this for a family gathering and it was a huge hit, so I knew I had to share it with you all.

Why You’ll Love This Recipe

This Paneer Pea Masala is special for a few reasons. It’s incredibly flavorful, thanks to the blend of spices and that creamy almond-based gravy. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s a fantastic way to get your veggies in! It’s a dish that feels both comforting and a little bit special, perfect for a weeknight dinner or a festive occasion.

Ingredients

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

• 1 cup Paneer cubed (approx. 200g)
• 1 cup Frozen Green Peas (approx. 150g)
• 15 Almonds (approx. 30g)
• 2 tablespoons Ginger-garlic paste
• 3 Tomatoes (approx. 400g)
• 1 Green chili (adjust to taste)
• 1 medium Onion
• 1 tablespoon Whole Garam masala (bay leaves, cloves, cinnamon, cardamom, mace)
• ?? teaspoon Cumin seeds (approx. 1/2 tsp)
• 1 teaspoon Chili powder (adjust to taste)
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 tablespoon Kasturi methi (dried fenugreek leaves)
• 1 tablespoon Chopped coriander leaves
• 1 tablespoon Olive oil
• 1 tablespoon Ghee
• ?? cup Water (approx. 240ml – adjust for desired consistency)
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Heavy cream (optional)

Ingredient Notes

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

• Almonds: Don’t skip these! They create a wonderfully rich and creamy gravy base. Soaking them isn’t essential, but it does help them blend smoother.
• Kasuri Methi: This dried fenugreek leaf adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. You can find it at most Indian grocery stores. A little goes a long way!
• Ghee: Ghee is clarified butter and is a staple in Indian cooking. It adds a beautiful flavor and richness that oil just can’t replicate. It’s worth using for an authentic taste.
• Spice Levels: Indian cuisine varies hugely by region. This recipe leans towards a medium spice level, but feel free to adjust the chili powder to your liking. Some families in Rajasthan love it fiery hot, while others prefer a milder flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the paneer. Shallow fry the paneer cubes in 1 tablespoon of ghee until they’re golden brown. Don’t overcrowd the pan! Once golden, soak them in warm water while you prepare the gravy – this keeps them soft and juicy.
2. In the same pan, add 1 tablespoon of olive oil and sauté the chopped onion and green chili with a pinch of salt until the onion turns translucent. Add the ginger-garlic paste and cook for another minute until fragrant.
3. Now, add the chopped tomatoes and cook for about 6 minutes, until they soften and break down. Let the mixture cool slightly, then blend it with the almonds into a super smooth paste. A good blender is your friend here!
4. Heat the remaining ghee in a pan. Add the whole garam masala and cumin seeds. Let them sizzle for a few seconds until fragrant – this is where the magic starts! Add the blended tomato-almond paste and about ½ cup of water.
5. Stir in the turmeric, chili powder, cumin powder, and coriander powder. Simmer this beautiful gravy for about 15 minutes, stirring occasionally, until the oil starts to separate from the sides. This is a sign that the spices are well cooked.
6. Crush the kasuri methi between your palms to release its aroma and add it to the gravy. Add the frozen green peas and cook for about 5 minutes. If you’re using fresh peas, you might need to adjust the cooking time.
7. Gently stir in the fried paneer. Simmer for another 5 minutes on low heat, allowing the paneer to absorb all those lovely flavors.
8. (Optional) For extra richness, stir in 2 tablespoons of heavy cream and simmer for 2 minutes. Garnish with fresh coriander leaves. Serve hot with naan or chapati!

Expert Tips

• Don’t skip browning the paneer: It adds a lovely texture and flavor.
• Simmering is key: Allowing the gravy to simmer for a good 15 minutes really develops the flavors.
• Taste as you go: Adjust the salt and spices to your preference.

Variations

• My friend Priya makes this with mushrooms instead of paneer – it’s equally delicious!
• For a tangier flavor, add a squeeze of lemon juice at the end.
• My grandmother always added a pinch of sugar to balance the acidity of the tomatoes.

Vegan Adaptation

No problem! Simply swap the ghee for a plant-based oil like coconut oil or avocado oil, and omit the cream. You can also use a plant-based yogurt for a similar creamy texture.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the ingredients of your garam masala to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustment

• Mild: Reduce the chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of chili powder (as per the recipe).
• Hot: Add 1 ½ – 2 teaspoons of chili powder, or add a pinch of cayenne pepper.

Festival Adaptations

This Paneer Pea Masala is perfect for festive occasions! It’s a popular choice during Navratri, where it can be enjoyed with vrat-friendly ingredients, and it’s a comforting dish to share during Diwali celebrations.

Serving Suggestions

Serve this Paneer Pea Masala hot with:

• Naan bread
• Chapati (Indian flatbread)
• Steamed basmati 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

What type of paneer is best for Paneer Pea Masala?

I prefer using fresh paneer, but frozen paneer works well too. Just make sure to thaw it completely before using.

Can I make the gravy ahead of time?

Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator. This actually allows the flavors to develop even further.

How can I adjust the sweetness in this dish?

If you prefer a sweeter curry, add a pinch of sugar or a teaspoon of honey to the gravy.

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 cashew nuts instead of almonds?

Yes, you can! Cashews will create a slightly different flavor profile, but it will still be delicious.

Enjoy! I hope you love this Paneer Pea Masala as much as my family does. Let me know in the comments how it turns out for you!