Paneer Pea Masala Recipe – Authentic Indian Potato & Matar Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Pea Masala Recipe – Authentic Indian Potato & Matar Curry

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. And today, I’m sharing one of my absolute favorites: Paneer Pea Masala. This dish, also known as Matar Paneer, is a classic North Indian curry that’s creamy, subtly spiced, and incredibly satisfying. 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! It’s become a regular in my kitchen, and I know it will be in yours too.

Why You’ll Love This Recipe

This Paneer Pea Masala is more than just a delicious meal; it’s a hug in a bowl! It’s relatively easy to make, even for beginner cooks, and it’s packed with flavor. Plus, it’s a fantastic way to get your veggies in. The combination of soft paneer, tender peas, and flavorful potatoes in a rich tomato-based gravy is simply irresistible. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 1 cup chopped onions
• 1 cup tightly packed chopped tomatoes
• 2 teaspoons chopped ginger
• 2 teaspoons chopped garlic
• 1 green chili (adjust to your spice preference!)
• 2 tablespoons oil
• 2 tablespoons cream or malai (optional, but adds richness!)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon fennel powder
• 1 teaspoon coriander powder
• 1 cup green peas
• 1-1.25 cups diced potatoes
• 1 cup water
• 1 teaspoon sugar (balances the acidity)
• 1 cup paneer cubes
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons chopped coriander leaves

Ingredient Notes

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

• Kashmiri Red Chili Powder: Don’t skip this! It gives the dish that beautiful, vibrant red color without adding too much heat. It’s a game changer.
• Kasuri Methi: This is a must-have for authentic Indian flavor. It has a unique, slightly bitter aroma that adds so much depth. If you can find it, definitely use it!
• Paneer: You can use any type of paneer you like. I prefer using fresh, soft paneer, but frozen paneer works well too – just make sure to soak it in warm water for about 30 minutes before using it to soften it up. My friend’s family always uses chenna paneer, which is a little softer and more crumbly, and it’s delicious!
• Tomatoes: Ripe, juicy tomatoes are key. If you’re using canned, opt for whole peeled tomatoes and crush them yourself for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the base of our curry. Grind the onions, tomatoes, ginger, garlic, and green chili into a smooth paste. Don’t add any water – the moisture from the tomatoes will be enough.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter. This releases their lovely aroma.
3. Add the masala paste to the pressure cooker and sauté on low heat. Partially cover the cooker to prevent splattering while stirring occasionally. This step is important – we want to cook the masala well to get rid of the raw smell.
4. Now, add the cream (if using), turmeric powder, Kashmiri red chili powder, fennel powder, and coriander powder. Continue to sauté until the oil starts to separate from the masala. This usually takes about 5-7 minutes.
5. Add the potatoes and green peas to the pressure cooker and sauté for another minute.
6. Pour in the water, add the sugar and salt, and give everything a good stir. Close the lid of the pressure cooker and cook for 2 whistles (about 6-7 minutes).
7. Once the pressure has released naturally, gently stir in the paneer cubes, garam masala, and kasuri methi.
8. Simmer for 2 minutes to allow the flavors to meld together. Garnish with fresh coriander leaves and a swirl of cream (optional) before serving.

Expert Tips

• Don’t overcook the paneer! It can become rubbery if cooked for too long. Adding it towards the end ensures it stays soft and tender.
• Adjust the spice level: Feel free to add more or fewer green chilies depending on your preference.
• Sautéing is key: Taking the time to properly sauté the masala paste is crucial for developing the rich, complex flavors of the curry.

Variations

• Vegan Paneer Pea Masala (Tofu adaptation): Swap the paneer for firm or extra-firm tofu, pressed to remove excess water and cubed. It works beautifully! My vegan cousin swears by this swap.
• Gluten-Free Paneer Pea Masala: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustments:
  • Mild: Reduce or omit the green chili and use a milder chili powder.
  • Medium: Use 1 green chili and the standard amount of Kashmiri red chili powder.
  • Hot: Add 2-3 green chilies and a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Navratri and Diwali. During Navratri, some people avoid onions and garlic, so you can omit them from the masala paste.

Serving Suggestions

Serve Paneer Pea Masala hot with fluffy basmati rice, warm naan, roti, or paratha. A side of raita (yogurt dip) and a simple salad complements the curry perfectly.

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. The flavors actually develop even more overnight!

FAQs

What type of paneer is best for Paneer Pea Masala?

Fresh, soft paneer is ideal, but frozen paneer works well too. Just remember to soak it in warm water before using.

Can I make this recipe without a pressure cooker?

Yes! You can cook it in a heavy-bottomed pot on the stovetop. It will take longer – about 45-60 minutes – and you may need to add more water to prevent sticking.

How can I adjust the sweetness in this dish?

Adjust the amount of sugar to your liking. Start with 1 teaspoon and add more if needed.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate, but if you can’t find it, you can try substituting with a pinch of dried oregano or a teaspoon of fennel seeds.

How do I prevent the paneer from becoming rubbery?

Don’t overcook the paneer! Add it towards the end of the cooking process and simmer gently for just a few minutes.

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