Paneer Peas Recipe – Authentic Indian Matar Paneer with Cashew Paste

Last Updated on 2 months by Neha Deshmukh

Paneer Peas Recipe – Authentic Indian Matar Paneer with Cashew Paste

Introduction

Oh, Matar Paneer! It’s one of those dishes that just feels like home, doesn’t it? Creamy, comforting, and packed with flavour – it’s a classic for a reason. I remember the first time I tried to make this myself; it didn’t quite turn out as expected! But after a few attempts (and a lot of help from my mom!), I finally perfected a recipe that captures that authentic Indian restaurant taste. I’m so excited to share it with you. This version uses a cashew paste for extra richness, and trust me, it makes all the difference.

Why You’ll Love This Recipe

This Matar Paneer isn’t just delicious, it’s also surprisingly achievable for a weeknight meal. It’s a fantastic way to enjoy a restaurant-quality Indian dish in the comfort of your own kitchen. Plus, the cashew paste adds a luxurious texture that elevates it beyond your average paneer curry. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good paneer dish?

Ingredients

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

• 1 tsp oil
• 1 onion, thinly sliced
• 1 tomato, chopped
• 1 tsp ginger-garlic paste
• 2 green chillies, slit
• 8-10 cashews, soaked
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp coriander powder
• 0.5 tsp chilli powder
• 0.5 tsp Kashmiri chilli powder
• 0.25 tsp turmeric powder
• 0.25 tsp cumin powder
• 200 gm paneer, cubed
• 1 cup frozen green peas
• 2 tbsp yogurt/cream
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 0.25 tsp garam masala

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special. The soaked cashews are blended into a paste, which creates a wonderfully creamy base – way better than just using cream alone. Don’t skip this step!

Kashmiri chilli powder is your friend here. It gives a beautiful vibrant red colour without adding too much heat. If you can’t find it, regular chilli powder will work, but you might want to reduce the amount slightly.

And finally, kasuri methi. Oh, the aroma! It adds such a unique and authentic flavour. It’s a must-have in your Indian spice rack.

Paneer-wise, you can use store-bought or homemade. I prefer a slightly firm paneer that holds its shape well during cooking. Regional variations exist too – some families prefer a softer paneer, so feel free to adjust to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the masala paste: Heat the oil in a pan. Add the sliced onions and sauté until golden brown. Then, add the chopped tomato, ginger-garlic paste, and slit green chillies. Cook until the tomatoes are soft and mushy. Let this mixture cool completely, then blend it with the soaked cashews into a super smooth paste. Set aside.
2. Temper the spices: In the same pan, heat the ghee. Once hot, add the cumin seeds and let them splutter. Then, add the bay leaf and cinnamon stick. This is where the magic starts!
3. Cook the spice powders: Add the coriander powder, chilli powder, Kashmiri chilli powder, turmeric powder, and cumin powder to the pan. Fry for about a minute, stirring constantly, until fragrant. Be careful not to burn the spices!
4. Add the blended masala: Pour in the cashew-tomato paste. Cook, stirring frequently, until the oil starts to separate from the sides of the pan and the raw aroma disappears. This usually takes about 5-7 minutes.
5. Incorporate paneer and peas: Add the paneer cubes and frozen green peas to the pan. Gently stir to coat them in the masala. Simmer for about 5 minutes, allowing the flavours to meld together.
6. Finish with yogurt/cream and aromatics: Stir in the yogurt or cream, kasuri methi, and garam masala. Adjust the salt to your taste. Cook for another 2-3 minutes.
7. Garnish and serve: Garnish with fresh coriander leaves. Serve hot with rotis or jeera rice.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown evenly.
• Soaking the cashews for at least 30 minutes (or even overnight) will make them blend into a smoother paste.
• If the masala looks too dry, add a splash of water to prevent it from sticking to the pan.

Variations

• Vegan Matar Paneer: Swap the paneer for tofu or soy paneer. Use a plant-based yogurt or cream alternative.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients you’re using to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustments: For a milder flavour, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chillies. My friend, Priya, loves to add a dash of red chilli flakes for extra heat!
• Festival Adaptations: This dish is perfect for festivals like Navratri or Diwali. You can skip the onions and garlic during Navratri fasting.

Serving Suggestions

Matar Paneer is best served hot, straight from the pan! It pairs beautifully with:

• Roti or naan
• Jeera rice (cumin rice)
• Plain 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. The flavour actually develops even more overnight!

FAQs

• What type of paneer is best for Matar Paneer? A slightly firm paneer works best, as it holds its shape during cooking. However, you can use any type of paneer you prefer.
• 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 spice level of this dish? Reduce or increase the amount of chilli powder to control the heat.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. It has a unique aroma and flavour. If you can’t find it, you can try substituting it with a pinch of dried oregano, but it won’t be quite the same.
• Can I use fresh peas instead of frozen? Yes, you can! Use about 1.5 cups of fresh peas. You may need to cook them for a slightly longer time.