Matar paneer curry is a delicious dish made with paneer (Indian Cottage Cheese) green peas, cooked in onion and tomato-based gravy. This is a classic North Indian main course dish.
Indian matar paneer or green peas & paneer (aka cottage cheese) curry is a popular curry that goes well with any kind of Indian flatbreads like roti, naan, chapati or rice preparations. This is one typical dish we make at home for special occasions or get-together. It's really easy to make matar paneer. It doesn't require fancy ingredients to make this super easy and quick Indian paneer curry.
Read how to make soft paneer at home.
How to make matar paneer?
Ingredients
Matar or green peas
Paneer - diced into cubes
For the gravy base - Cashews (optional), Onions, tomatoes, green chili, ginger, and garlic
Ground Spices - coriander powder, cumin powder, red chili powder, turmeric powder, amchur (dry mango) powder, hing (asafoetida), and salt to taste
Whole spices - cumin seeds, bay leaf, green cardamom, cloves, cinnamon stick
Coriander leaves, fresh cream, or coconut cream
Instructions
In a pan or kadai, heat oil. Once the oil is hot, add cumin seeds and other whole spices and saute until fragrant. Then, add chopped ginger, garlic, and onion. Saute till the onion starts to change color.
Add cashew nuts and tomatoes. Add salt, and saute for 3 - 4 minutes or until tomatoes turn soft. Then add all ground spices and cook for 2 minutes more. Add a little water (2 - 4 tbsp) to avoid sticking of spices to hot pan.
Turn off the heat and let it cool down for some time. Transfer to a blender and blend to a smooth paste (remove the bay leaf). Transfer the blended masala to the pan. Bring it to a boil and add some water.
Add paneer cubes and green peas to it. Simmer for 5 - 6 minutes on low flame. Turn off the heat. In the end, add 2 - 3 tbsp fresh cream. Add coriander leaves finely chopped and crushed kasuri methi. Drizzle some lemon juice and give them a nice stir to mix them all.
Similar Recipes
If you love Indian curries, read my other posts like paneer tikka masala, sarson ka saag, palak paneer, gatte ki sabzi, dum aloo, palak paneer kofta curry, lauki kofta curry, malai kofta curry.
Matar Paneer Curry
Matar Paneer (Green Peas and Paneer Curry)
Ingredients
- 250 gm paneer (cottage cheese) diced into cubes
- ยผ cup green peas
- 2 medium onion roughly chopped
- 2 medium tomatoes Pureed
- 6 - 8 garlic cloves
- 1 inch ginger
- 1 - 2 green chillies
- 4 - 5 tbsp refined oil
- 1 tsp red chili powder
- 2 tsp coriander powder
- ยผ tsp turmeric powder
- 1 tsp Salt or as per taste
Whole Spices
- 1 bay leaf (Tejpatta)
- 3 cloves
- 3 green cardamom
- ยฝ inch cinnamon stick
- 4 - 5 black pepper
Garnish
- 5 - 6 tbsp coriander leaves finely chopped
- ยฝ tsp roasted kasuri methi crushed
- 1 tsp lemon juice optional
Instructions
- In a pan or kadai, heat oil.
- Once the oil is hot, add cumin seeds and other whole spices and saute until fragrant.
- Then, add chopped ginger, garlic, and onion.
- Saute till the onion starts to change color.
- Add cashew nuts and tomatoes.
- Add salt, and saute for 3 - 4 minutes or until tomatoes turn soft.
- Then add all ground spices and cook for 2 minutes more. Add a little water (2 - 4 tbsp) to avoid sticking of spices to hot pan.
- Turn off the heat and let it cool down for some time.
- Transfer to a blender and blend to a smooth paste (remove the bay leaf).
- Transfer the blended masala to the pan.
- Pour in some water and bring it to boil.
- Add paneer cubes and green peas to it.
- Simmer for 5 - 6 minutes on low flame. Turn off the heat.
- In the end, add 2 - 3 tbsp fresh cream.
- Add coriander leaves finely chopped and crushed kasuri methi.
- Drizzle some lemon juice (optional) and stir to mix them all.
- Matar Paneer is ready to be served.
- Garnish with coriander leaves and serve with paratha, chapatti, rice etc.
Notes
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