Name: Matar Paneer | Peas and Cottage Cheese Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 tsps oil (divided); 200 grams onion (chopped); 15 grams cashews; 1 green chili (slit); 1- inch cinnamon; 2 green cardamom; 1 cup water (divided); 1 tsp shah jeera; 1 tbsp ginger garlic paste; 1 cup tomato puree; 1/2 tsp coriander powder; 1/2 tsp red chili powder (or to taste); 1/4 tsp garam masala; 1.5 tsp salt (or to taste); 1 tsp sugar (optional); 12 oz paneer (cut into cubes (If store-bought, soak it in warm water)); 1 cup frozen peas; 1 tsp dried fenugreek leaves; 2 tbsp milk (optional); 1 tbsp cilantro (finely chopped to garnish)

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Make this delicious restaurant-style matar paneer easily at home! Check out my version of matar paneer, the popular peas and cottage cheese curry or gravy with step-wise pictures.

When we talk about Indian paneer curries, we can’t skip matar paneer. It is equally famous as the paneer butter masala or the paneer makhani. And you will find this dish in most of the restaurant menus as well.

So what’s matar paneer

Matar means green peas, and paneer is the Indian cottage cheese. Matar paneer is a delicious gravy in which peas and cottage cheese is simmered in a spicy and creamy onion-tomato masala.

This matar paneer is my kiddo’s favorite dish. You all know how the kiddo worships paneer, and he loves anything with paneer, especially the creamy curries. So this matar paneer and paneer butter masala are my go-to North Indian curries for roti and rice.

I learned this recipe from my friend, which I modified a little according to our taste preference. You don’t need so much cream for this matar paneer, but we do add some cashews. I do add one or two tbsps of regular milk, though. It balances the flavor and adds that subtle sweetness to the curry.

How to serve this matar paneer-

This dish pairs well with both rice and any Indian flatbreads like roti, naan, parathas also. When it comes to rice, you can serve this with jeera rice, plain steamed rice, or even with veg pulav.

You can freeze matar paneer and when required thaw it to room temperature and simmer it for 3 to 4 minutes or microwave it for 2 minutes.

Let’s discuss the ingredients-

Don’t get intimidated by the long list of ingredients. It’s a very straight-forward gravy. Apart from salt and oil, let’s discuss the other ingredients.

✔ Paneer – Both homemade paneer and store-bought paneer works well for this recipe. I went with a store-bought one. If it’s store-bought paneer, cut the paneer into cubes and soak in it warm water for 20 to 30 minutes. Soaking the paneer in hot water softens it. Use extra-firm tofu for a vegan option.

✔ Peas– You can use fresh peas or frozen ones. I used frozen ones for this recipe. Soak in water to bring it to room temperature or thaw it in your preferred way.

✔ Onions and tomatoes – I used red onions for this recipe and 1 cup of my homemade tomato puree. You can also use 3 to 4 Roma tomatoes. You can saute it after sauteing the onions or along with the onions and grind it along with the onions.

When I use white or yellow onions, I use store-bought tomato paste for the color. I also try to use Kashmiri red chili powder. If I don’t have Kashmiri chili powder, I use a pinch of orange food color. But that’s very rare.

Also, if the tomatoes are sour, add sugar or jaggery to balance it. I did add sugar to this recipe.

✔ Shahi Jeera or Shah Jeera– I use this for tempering, and it adds a nice flavor. Shah Jeera is comparatively smaller, darker, and sweeter than the regular cumin/jeera seeds. These are also called royal cumin seeds. If you can’t source them, you can use cumin seeds.

✔ Whole spices– We use cardamom and cinnamon and saute it along with onion and grind them together.

✔ Spice powders– We also use some coriander powder, red chili powder, and garam masala to spice up the curry.

✔ Ginger-Garlic paste – Instead of fresh ginger and garlic, I used the ginger garlic paste. It’s convenient for all the curries and gravies.

✔ Green chilies and Cashews – Apart from red chili powder, we add green chilies but adjust it according to your preference. And we need some 15 grams of cashews or approx 8 to 10 whole cashews for this recipe.

✔ Kasoori methi – I love the flavor of dried fenugreek leaves. I add atleast a tsp of crushed kasoori methi and adds fantastic flavor to this dish.

✔ Milk or cream – It’s completely optional, but you can add one or two tbsps for a creamier and mild curry. For a vegan version, use almond milk instead.

I think I have covered all the ingredients and now let’s get straight into the recipe.

How to make matar paneer

Heat a saucepan and 2 tsps of oil. When the oil is hot, add the green chilies, cashews, cinnamon, and cardamom. Saute for 30 seconds and then add the chopped onions and saute till the onions turn translucent.
Let this onion mixture cool. And then grind it into a smooth paste by adding 1/2 cup of water and set aside.
Now heat the same saucepan or a kadai and add the remaining 2 tsps of oil. When the oil is hot, add the shah jeera, and when it sizzles, add the ground paste and the ginger-garlic paste.
Cook for 4 to 5 minutes until the moisture is partially absorbed. Then add the tomato puree, coriander powder, red chili powder, salt, and sugar. Mix well, and let it cook for 5 minutes.

Now add the frozen peas and check for the gravy consistency at this stage and, if required, add 1/2 more cup of water—Cook the peas gravy for 5 more minutes over medium heat.
Add the paneer cubes and cook for a couple of minutes.
If you are using milk or cream, add it after adding the paneer and cook for just one minute.
Finally, add the garam masala and the crushed fenugreek leaves and mix. Turn off the heat. Garnish with cilantro and serve warm.

Recipe Notes-

As always, adjust salt and spices according to your taste.
If your tomatoes are sour, add the sugar; if not, reduce it or skip it.
You can also use 3 to 4 Roma tomatoes. You can saute it after sauteing the onions or along with the onions and grind it along with the onions.
Cream and kasoori methi are optional.
For a spicy version, add more green chilies along with tomato puree.
For the vegan version, use tofu instead of paneer and use almond milk instead of cream.

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