Matar paneer. Featuring a delicious combination of Indian cottage cheese, green peas and creamy masala sauce, this restaurant style recipe is a must addition to your weekly menu. Ideal for a vegetarian weeknight meal, the rich, creamy sauce paired with crispy fried paneer makes it hard to resist. Ridiculously easy to make and tastes great with naan, parathas and roti!
Soft, cheesy cubes of utter deliciousness, that’s what paneer, also known as Indian cottage cheese, is all about. And the best part? You can cook these cheesy cubes anyway you like. So how about making your own paneer cheese at home? Well, it’s super easy and you can even add fresh herbs or spices to level up the flavors.
Today, I’m going to make a restaurant favorite with paneer - matar paneer. Green peas and paneer cubes cooked in delectable masala sauce. A one pan recipe that’s easy to prepare. And of course, super delicious and lip-smacking too.
How To Make Matar Paneer
Whether you are using store bought or homemade paneer, the recipe is the same. I fried the paneer cubes in a little oil prior to adding to the curry to add a touch of crispiness. It certainly imparts that lovely golden color, a beautiful contrast to the vibrant sauce.
The recipe for this matar paneer starts with pan searing the paneer cubes. Let them brown on all sides for that crispy texture. And again, this will take only a few minutes.
You will also need to make the masala paste separately. All you need to do is blend together onions, ginger, garlic, green chilies, cinnamon and tomatoes. When grinding, make sure you get a very smooth paste.
Now, we’ll make the perfectly creamy base for the crispy fried paneer. Simply splutter some cumin seeds in ghee, fry the masala paste in it, and add the green peas and paneer. You will also need to add a few spices like ground turmeric, ground coriander and red chili powder.
To amp up the flavor, you will also need some kasurimethi and garam masala. The coriander (cilantro) leaves are a definite addition. Together, you get the perfectly delicious matar paneer. And don’t forget to roll out your favorite flatbreads - naans, parathas or rotis. Yum!
More Paneer Recipes:
- Paneer Butter Masala
- Palak Paneer | Spinach Paneer Curry
- Cheesy Paneer Pav Bhaji Sliders
- Chilli Paneer
- Malai Paneer Tikka
- Hariyali Paneer Tikka | Green Paneer Tikka
- Spicy Paneer Tikka
- Paneer Wrap | Paneer Kathi Roll | Paneer Frankie
- Spicy Paneer Sandwich
- Tandoori Paneer Quesadilla
- Paneer Jalebi
Matar Paneer - Restaurant Style | Video
Ingredients
Masala paste:
- ¾ cup chopped red onions
- 1- inch fresh ginger chopped
- 2 garlic cloves peeled and chopped
- 1- inch cinnamon stick broken into small pieces
- 1 cup chopped tomatoes or ½ of 400g can diced tomatoes
- 10 cashew nuts soaked for 15 minutes and drained (optional)
Fry paneer:
- 1 tablespoon oil
- 300 g paneer Indian cottage cheese, cut into cubes
Matar paneer:
- 1 tablespoon ghee
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground coriander coriander powder
- 1 teaspoon red chili powder
- 1 cup green peas I used frozen
- 3 tablespoons fresh cream
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi dried fenugreek leaves
- 2 tablespoons chopped coriander cilantro leaves
- Water
- Salt to taste
- Coriander cilantro leaves, chopped, to garnish
- Naan or steamed rice to serve
Instructions
- To make the masala paste, place onions, ginger, garlic, green chilies, cinnamon, tomatoes and cashew nuts in a food processor. Process to a smooth paste. Add water if required. Set aside.
- To fry paneer, heat 1 tablespoon oil in a frying pan over medium heat. Add paneer cubes in a single layer. Cook until all sides are golden and crispy. Remove from pan. Set aside.
- To the same pan, add ghee and oil. Add cumin seeds. Stir fry for 30 seconds.
- Add masala paste. Sauté, stirring occasionally, for 5-6 minutes.
- When oil separates from the masala, add ground turmeric, ground coriander and red chili powder. Sauté, stirring, for 30 seconds.
- Add green peas and cream. Season with salt. If the sauce is too thick, add water. Stir to combine. Simmer for about 5 minutes.
- Stir in paneer, garam masala, kasuri methi (dried fenugreek leaves) and chopped coriander (cilantro) leaves. Stir. Simmer for another 3 minutes.
- Garnish with coriander (cilantro) leaves. Serve with naan, paratha, roti or steamed rice.
Make this in instant pot:
- On sauté mode, fry paneer in hot oil and set side. Fry cumin seeds in oil and add masala paste. Cook for 5-6 minutes. Add ground turmeric, ground coriander and red chili powder. Stir fry for 30 seconds. Add green peas, cream and water to make sauce. Season with salt. Cover with lid and cook on high for 2 minutes. Release pressure naturally. Remove lid. Add paneer, kasuri methi, garam masala and coriander (cilantro) leaves. Turn on sauté mode. Simmer for 2 minutes. Garnish with coriander (cilantro) leaves.
Video
Notes
- Cashew nuts are optional in this recipe, however, they make this curry rich and creamy
- For a vegan version of this recipe, substitute paneer with tofu and omit cream
Nutrition
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