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Mattar Paneer

Mattar Paneer

Swaadista
A delicious vegetarian curry made with paneer and green peas, simmered in an onion-tomato-spices-butter base. Ideal to eat with rotis, chapatis, naan and flavored rice.
Prep Time 15 mins
Cook Time 20 mins
Course Side Dish
Cuisine Indian
Servings 3 people

Equipment

  • Cooking pan with lid
  • Mixer grinder

Ingredients
  

For tomato paste

  • 2 large tomatoes roughly chopped
  • 8-10 cashews soaked in water for 10 minutes & drained

For the curry

  • 250 gm paneer cut into ¾-inch cubes
  • 200 gm green peas fresh or frozen
  • 3 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 2 green chilies slit
  • 1 medium red onion finely chopped
  • 1 tbsp ginger-garlic paste
  • ¼ tsp turmeric powder
  • 1 tsp kashmiri red chili powder
  • ½ tbsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • 1 tbsp butter unsalted
  • salt to taste
  • water

Instructions
 

  • Make a fine paste of tomatoes and cashews in a mixer and keep it aside until used.
    2 large tomatoes, 8-10 cashews
  • Heat oil in a medium pan.
    3 tbsp sunflower oil
  • Add cumin seeds into it and allow them to sizzle. Then, add the slit green chilies plus chopped onion, and sauté on low-medium heat until the onion turns translucent. 
    1 tsp cumin seeds, 2 green chilies, 1 medium red onion
  • Add the ginger-garlic paste and sauté for 30 seconds or until the raw smell goes away.
    1 tbsp ginger-garlic paste
  • Pour the freshly ground tomato-cashew paste into the pan, add salt and mix well. Cover the pan and cook until the oil separates from the gravy. (this may take up to 5 minutes).
    salt to taste
  • Add the spices and sauté for 20 seconds.
    ¼ tsp turmeric powder, 1 tsp kashmiri red chili powder, ½ tbsp coriander powder, ½ tsp cumin powder
  • Add green peas, pour water to adjust consistency, cover, and partially cook green peas for 2-3 minutes on low-medium heat. 
    200 gm green peas, water
  • Taste for salt and adjust if necessary. Add garam masala, mix and cook for a minute.
    ½ tsp garam masala
  • Add paneer cubes and gently mix. Cover and cook paneer for 4-5 minutes on low heat until paneer soft and the curry semi-thick.
    250 gm paneer
  • Lastly, crush and add Kasuri methi in along with butter, and give the curry a gently mix.
    1 tsp kasuri methi, 1 tbsp butter
  • Serve warm with rotis, naan, chapati, ghee rice, or plain steamed rice. Enjoy!

Notes

  • Add salt and spices as per your taste and preference.
  • Do not add water at once, rather, add in small amounts. Else the curry will become runny and would take a long time to reach desired thickness.
Keyword Green peas paneer curry, Indian Curry, Mattar Paneer, Paneer, Paneer Recipes