Creamy Matar Paneer: A Classic Indian Cheese and Pea Curry
30 minutes
1426 reads
About Creamy Matar Paneer: A Classic Indian Cheese and Pea Curry
Craving the vibrant flavors of India? This easy Matar Paneer recipe delivers a taste of authentic Indian cuisine right in your kitchen. Imagine tender paneer and sweet peas swimming in a luscious, cashew-creamy tomato gravy.The aroma of cumin, coriander, and garam masala creates a symphony of spices that will dance on your palate. It's the perfect comfort food, whether it's a busy weeknight or a celebratory feast.Serve this delightful Matar Paneer with fluffy basmati rice or warm naan bread for a truly immersive Indian dining experience. Get ready for a culinary journey!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Gravy
For the Matar Paneer
- 300 gm Cottage Cheese cubed
- 1/2 cup Onion finely chopped
- 1/2 cup Peas green
- 1/2 cup Water
- 2 tbsp Oil
- 1/2 tsp Cumin Seeds
- 1 tsp Chili Powder red
- 1/4 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Cumin Powder
- 1/2 tsp Salt
- 1 tsp Sugar
- 1 tbsp Heavy Cream
- 1/4 cup Coriander finely chopped, for garnish
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add cashews, garlic, and ginger. Sauté for a minute until fragrant.
- Add roughly chopped onions and sauté until softened and translucent, about 5-7 minutes.
- Add chopped tomatoes and salt. Cook until the tomatoes break down and soften, about 5-7 minutes.
- Transfer the mixture to a blender or food processor and blend until smooth. This creates the flavorful base for your matar paneer.
- In the same pan, heat 2 tablespoons of oil over medium heat.
- Add cumin seeds and let them sizzle for a few seconds to release their aroma. This process, called tempering, enhances the flavor of the spices.
- Add red chili powder, turmeric powder, and sauté for a few seconds until fragrant, being careful not to burn the spices.
- Add finely chopped onions and sauté until lightly golden, about 2-3 minutes.
- Add coriander powder, garam masala, and cumin powder. Sauté for another minute until fragrant.
- Pour in the blended tomato-cashew gravy and mix well.
- Add green peas, salt, and sugar. Stir to combine.
- Gently add the paneer cubes and heavy cream. Stir carefully to avoid breaking the paneer.
- Add water, bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes, allowing the flavors to meld. Covering the pan helps the paneer absorb the flavors of the gravy.
- Garnish with fresh cilantro and serve hot with naan, roti, or rice.
- Step by Step
Recipe Notes
Good To Know
- If using frozen green peas, you can add them directly to the dish. If using fresh green peas, boil them for 5 minutes before adding.
- For a different flavor, you can fry the paneer cubes before adding them to the gravy.
- Avoid boiling the paneer, as this will make it hard.
Expert Tips
- For a smoother gravy, strain it through a fine-mesh sieve after blending.
- Adjust the spice level by adding more or less green chilies, or a pinch of cayenne pepper for extra heat.
- Garnish with fresh cilantro and a dollop of yogurt or cream before serving.
Storage Instructions
- Leftover matar paneer can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a little water or milk to restore its creamy consistency.
Recipe Video
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Recipe Nutrition
Calories: 7788kcalCarbohydrates: 279gProtein: 835gFat: 359gSaturated Fat: 2gPolyunsaturated Fat: 107.1gMonounsaturated Fat: 214.2gSodium: 570mgFiber: 3gSugar: 263g
Priyashii's Kitchen
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3 Comments
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This is wonderful! Can’t wait to taste it.
Such an enticing dish! Thanks for the recipe.
Yum! This recipe is a must-try.