Paneer Peas Recipe – Authentic Indian Matar Paneer in 30 Minutes

Last Updated on 2 months by Neha Deshmukh

Paneer Peas Recipe – Authentic Indian Matar Paneer in 30 Minutes

Introduction

Okay, let’s be real – who doesn’t love a good Matar Paneer? It’s that creamy, comforting Indian classic that just feels like home. I remember the first time I tried to make it myself; it felt a little daunting, but honestly, it’s way easier than you think! This recipe is my go-to, perfected over the years, and ready to become yours. It’s ready in about 30 minutes, making it perfect for a weeknight dinner or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Matar Paneer recipe is a winner for so many reasons. It’s quick, easy, and packed with flavour. It’s also incredibly versatile – you can adjust the spice level to your liking, and even make it vegan! Plus, it’s a fantastic way to enjoy paneer, that wonderfully soft Indian cheese. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to create this delicious Matar Paneer:

• 2 tablespoons ghee
• ½ – 1 teaspoon cumin seeds
• 1 Serrano pepper
• 2 cups frozen green peas
• 1.5 cups water
• ¾ cup onion masala (store-bought or homemade)
• 1 tablespoon fenugreek leaves (kasoori methi)
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon Kashmiri chili powder or paprika
• 1 teaspoon salt
• ¼ – ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon turmeric powder
• 14 ounce paneer block, cubed (about 200-250g)
• ½ – 1 cup heavy cream or coconut cream
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ghee: Types and Substitutions

Ghee is clarified butter, and it adds a beautiful nutty flavour. You can use store-bought or make your own. If you don’t have ghee, you can substitute with vegetable oil or butter, but the flavour won’t be quite the same.

Cumin Seeds: Roasting for Maximum Flavor

Don’t skip roasting the cumin seeds! It really wakes up their flavour. Just a quick sauté in the ghee is all it takes.

Serrano Pepper: Heat Level and Alternatives

Serrano peppers pack a punch! If you’re sensitive to spice, remove the seeds or use a milder chili like a jalapeño.

Paneer: Choosing the Right Kind & Regional Variations

Paneer is a fresh, non-melting cheese. You can find it at most Indian grocery stores. It comes in different firmnesses – I prefer a slightly firm paneer that holds its shape well.

Kasoori Methi (Fenugreek Leaves): A Key Flavor Component

Kasoori methi adds a unique, slightly bitter flavour that’s essential to Matar Paneer. Don’t skip it! Crush it between your palms before adding it to release its aroma.

Spice Blends: Understanding Garam Masala & Kashmiri Chili Powder

Garam masala is a warm spice blend, and every family has their own version. Kashmiri chili powder adds colour and mild heat. If you can’t find it, paprika is a good substitute.

Ingredients for a Creamy vs. Vegan Matar Paneer

For a creamy version, use heavy cream. To make it vegan, coconut cream works beautifully! It adds a subtle sweetness that complements the spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in an Instant Pot (using the sauté mode) or a Dutch oven over medium heat.
2. Add the cumin seeds and sauté for about 30 seconds, until they become fragrant and start to sizzle.
3. Add the Serrano pepper and stir-fry for another 30 seconds to 1 minute. Be careful not to burn it!
4. Now, add the frozen peas, water, onion masala, fenugreek leaves, coriander powder, garam masala, Kashmiri chili powder, salt, cayenne pepper, and turmeric powder. Mix everything well.
5. Gently add the paneer cubes.
6. Instant Pot: Secure the lid and cook on high pressure for 1 minute. Then, do a quick-release of the pressure. Stovetop: Bring to a boil, then reduce the heat, cover, and simmer for 1-2 minutes.
7. Stir in the heavy cream or coconut cream.
8. Garnish with fresh cilantro and serve warm.

Expert Tips

• Don’t overcook the paneer! It can become rubbery.
• If the sauce is too thick, add a little more water.
• Taste and adjust the seasoning as needed.

Variations

Vegan Matar Paneer

Simply swap the heavy cream for coconut cream. It’s that easy! My friend, Priya, swears by adding a tablespoon of cashew cream for extra richness.

Gluten-Free Matar Paneer

This recipe is naturally gluten-free! Just double-check that your onion masala doesn’t contain any gluten-based ingredients.

Spice Level Adjustments: Mild to Spicy

Control the heat by adjusting the amount of cayenne pepper and Serrano pepper. For a milder flavour, remove the seeds from the Serrano pepper or use a jalapeño.

Festival Adaptations: Serving Matar Paneer During Special Occasions

During festivals like Diwali, I like to add a sprinkle of pomegranate seeds for a festive touch. It adds a lovely burst of sweetness and colour.

Serving Suggestions

Matar Paneer is best served hot with:

• Steamed basmati rice
• Roti or naan
• 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 is the best type of paneer to use for Matar Paneer?

A slightly firm paneer works best, as it holds its shape well during cooking.

Can I make this recipe ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Add the paneer just before serving.

How can I adjust the spice level of this dish?

Adjust the amount of cayenne pepper and Serrano pepper to your liking.

What can I substitute for Serrano pepper?

You can use a jalapeño or omit it altogether if you prefer a milder flavour.

Can I use frozen paneer in this recipe?

Yes, you can! Just thaw it completely before adding it to the sauce.

Is Matar Paneer typically served with rice or roti?

Both! It’s delicious with either rice or roti. It really depends on your preference.

How do I prevent the paneer from becoming rubbery?

Don’t overcook the paneer. Add it towards the end of the cooking process and cook just until heated through.