Creamy Malai Matar Paneer Recipe (Indian Cheese & Peas)
50 minutes
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About Creamy Malai Matar Paneer Recipe (Indian Cheese & Peas)
Indulge in the rich and creamy flavors of Malai Matar Paneer, a beloved vegetarian Indian dish featuring succulent paneer cheese and tender green peas in a luxurious cashew-based gravy. This recipe is a personal favorite, showcasing the versatility of paneer in a dish that's both comforting and impressive.The cashew paste creates an incredibly smooth and decadent sauce, perfectly complementing the subtle sweetness of the peas and the savory paneer. Serve this delightful curry with fluffy basmati rice or warm naan bread for a truly authentic experience.It's surprisingly easy to make, even for beginner cooks, and the result is a restaurant-quality meal you'll be proud to share with family and friends. Get ready to savor every bite!
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Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
For the Cashew Paste
- 1/2 cup Cashews raw, soaked in warm water for at least 30 minutes
For the Curry
- 2 tbsp Vegetable Oil
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 medium Onion finely chopped
- 1/2 tbsp Poppy Seeds
- 1 tbsp Chili Paste adjust to your spice preference, green
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Garam Masala
- 1/2 tsp Sugar
- 1 cup Peas fresh or frozen, green
- 1/2 cup Yogurt
- 250 gm Cottage Cheese cubed
- 1 cup Water warm
- 2 tbsp Coriander chopped, for garnish
- Salt to taste
Instructions
Prepare the Cashew Paste
- Blend soaked cashews with 2 tablespoons of water until a smooth paste forms.
Sauté Aromatics
- Heat oil in a pan or pot over medium heat. Add ginger and garlic paste, sautéing until fragrant (about 30 seconds).
- Add finely chopped onions and sauté until softened and translucent.
Build the Flavor
- Stir in poppy seeds, green chili paste, coriander powder, turmeric powder, garam masala, and sugar. Cook for 5 minutes, stirring frequently, until fragrant.
Add Vegetables and Paneer
- Add green peas and yogurt. Cook for 3-4 minutes until the peas are slightly tender. Stir in paneer cubes gently.
Simmer and Finish
- Pour in warm water and simmer for 5 minutes. Stir in cashew paste and cook for another 7-8 minutes, allowing the sauce to thicken slightly.
Season and Serve
- Season with salt to taste. Garnish with chopped coriander leaves. Serve hot with rice, naan, or roti.
Recipe Notes
Expert Tips for the Best Malai Matar Paneer:
- For a richer flavor, toast the poppy seeds lightly in a dry pan before adding them to the onion mixture.
- Adjust the amount of green chili paste to control the spiciness according to your preference.
- Soaking the cashews ensures a smoother, creamier paste. If you don't have time to soak, you can quickly blanch them in boiling water for a few minutes.
- Don't overcook the paneer, or it will become tough. Add it towards the end of the cooking process and stir gently to prevent breakage.
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Recipe Nutrition
Calories: 80kcalCarbohydrates: 11gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 30mgPotassium: 202mgFiber: 3gSugar: 5gVitamin A: 315IUVitamin C: 17mgCalcium: 74mgIron: 1mg
Usashi Mandal
Articles: 54
3 Comments
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I’m loving this recipe already!
Such a delicious dish! Thank you.
This is so tempting! Can’t wait to cook it.