Paneer Peas Recipe – Authentic Indian Matar Paneer with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Paneer Peas Recipe – Authentic Indian Matar Paneer with Kasuri Methi

Hello friends! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Matar Paneer. This creamy, flavorful dish of paneer (Indian cheese) and peas in a rich tomato-based gravy is always a hit. I remember learning to make this from my grandmother, and it instantly transported me back to cozy family dinners. It’s surprisingly easy to make, and I promise, you’ll be hooked!

Why You’ll Love This Recipe

This Matar Paneer recipe is more than just delicious; it’s a little slice of Indian home cooking. It’s perfect for a weeknight meal, a special occasion, or whenever you’re craving something warm and comforting. Plus, it’s relatively quick to put together – ready in under 30 minutes! You’ll love the beautiful blend of spices, the soft paneer, and the sweetness of the peas.

Ingredients

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

• 2 tbsp light cooking oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 0.5 tsp red chilli powder (adjust to your spice preference!)
• 0.25 tsp turmeric powder
• 1 tbsp coriander powder
• 0.5 tsp amchoor powder (dried mango powder)
• 2 cups pureed tomatoes (about 4 medium tomatoes)
• 500 gms paneer, cubed
• 2 cups frozen peas
• 1 tbsp dried fenugreek leaves (Kasuri Methi)
• Water, as needed
• Salt, to taste

Ingredient Notes

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

• Amchoor Powder: This is a game-changer! It adds a lovely tangy flavor that balances the richness of the gravy. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchoor is worth seeking out.
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! Crushing it between your palms before adding it releases its incredible aroma. It adds a unique, slightly bitter, and wonderfully fragrant note.
• Paneer: The star of the show! You can use store-bought or homemade paneer. I prefer a slightly firm paneer that holds its shape well during cooking. If using store-bought, you can gently soak it in warm water for 15-20 minutes to soften it up a bit. Different types of paneer exist – fresh paneer is softer, while aged paneer is firmer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large, heavy-bottomed pan or pot over medium heat. Once hot, add the cumin seeds and let them sizzle for about 10 seconds – you’ll know they’re ready when they become fragrant.
2. Add the chopped onion and sauté until it turns lightly golden brown, about 2-3 minutes. Patience is key here; nicely browned onions build a lot of flavor.
3. Now, stir in the ginger paste, garlic paste, red chilli powder, turmeric powder, coriander powder, and amchoor powder. Cook for about 30 seconds, stirring constantly, until everything is fragrant. This is where the magic starts to happen!
4. Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture. This indicates the tomatoes are cooked through and the base of the gravy is ready.
5. Gently add the paneer cubes. Be careful not to break them! Cover the pan and simmer on low heat for 2-3 minutes, allowing the paneer to absorb the flavors.
6. Add the frozen peas, dried fenugreek leaves (crush them first!), and salt. Cover again and cook for another 3-5 minutes, or until the peas are tender.
7. If the gravy is too thick, add a little water to adjust the consistency. Simmer for 2 more minutes, and then it’s ready to serve!

Expert Tips

• Don’t overcook the paneer, or it will become rubbery. A gentle simmer is all it needs.
• Toasting the spices briefly in the oil really enhances their flavor.
• For a richer gravy, you can add a tablespoon of cashew paste along with the tomato puree.

Variations

• Vegan Matar Paneer: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water and cubed. It works beautifully! My friend, Sarah, swears by this version.
• Gluten-Free Matar Paneer: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Use ½ tsp red chilli powder as per the recipe.
  • Hot: Add ¾ tsp or 1 tsp red chilli powder, 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 those and increase the ginger and spices.

Serving Suggestions

Serve hot with fresh rotis (Indian flatbread), steamed rice, or naan. A side of raita (yogurt dip) complements the flavors perfectly. A sprinkle of fresh coriander leaves adds a lovely touch of freshness.

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. You can find this at most Indian grocery stores.

Can I use fresh tomatoes instead of puree?

Yes, you can! You’ll need about 4 medium tomatoes, chopped and simmered until softened before blending into a puree.

How can I adjust the spice level of this dish?

Adjust the amount of red chilli powder to your liking. Start with less and add more if needed.

What is Amchoor powder and can I substitute it?

Amchoor powder is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, a squeeze of lemon juice can be used as a substitute, but it won’t have the same depth of flavor.

How do I prevent the paneer from becoming rubbery?

Don’t overcook the paneer! A gentle simmer for just a few minutes is all it needs. Soaking it in warm water beforehand can also help.

Can this be made in an Instant Pot?

Absolutely! Sauté the onions and spices using the ‘Sauté’ function. Then add the tomatoes, paneer, peas, and water. Pressure cook on high for 3-4 minutes, followed by a natural pressure release.

Enjoy this delicious Matar Paneer! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!