The first time I made matar paneer at home was many years ago, in our first home in Singapore, in 2008! Cooking with paneer was relatively new to me then and since TH loves it so much, I was experimenting with a recipe that came out wonderfully, in my novice opinion. Since then, I have made Matar Paneer countless times, almost always when entertaining. Remember, matar paneer is not to be confused with the more popular butter paneer or paneer butter masala! Anything with paneer is a definite win in our home, especially if it’s homemade paneer. I love experimenting with different paneer recipes but tend to default to tried and tested recipes – like this kadai paneer, or chilli paneer – when it comes to cooking for guests. This time around, I wanted to use up the frozen peas in the freezer and wanted something with a mild gravy for the kids in the group so ended up making this delicious Matar Paneer. It went really well with rotis and the vegetable pulao that were part of the meal. Pro tip: check notes to see how I prepare Matar Paneer for guests by splitting up the cooking process.
Step by Step Matar Paneer Recipe
Heat oil in a large pan and saute the onions onion the edges start turning brown. Add the ginger and garlic and saute again for a minute. I have also added a green chilli here, which is optional, see notes Add the chilli powder, coriander powder, and cumin powder, along with the turmeric. Saute for a minute until fragrant. Add tomatoes. Mix and cook until the tomatoes turn soggy and soft. Top off with the tomato paste (if using) and mix again well. Turn off flame and leave the above mixture to cool. Meanwhile, grind the soaked cashew nuts with some water to a smooth paste. Set aside. Saute the paneer cubes in some oil until all sides are light golden brown. Drain and set aside. Edited to add: This step is optional and I don’t follow it myself anymore. Just add cubed paneer directly into the gravy towards the last step below and you are good to go! Frying paneer can turn it rubbery. Once the tomato onion mixture is cool, grind to a coarse paste. Return this to the stove in the same pan along with the cashew paste and peas. Add about 1.5 cups water and bring to a boil. Let it simmer for 5-6 mins or until the peas is cooked. You can add more water if the gravy is too thick. Add the kasuri methi, cream, required amount of salt, and garam masala. Mix well. Finally add the fried paneer and coriander leaves. Mix gently until the paneer is well covered in the gravy. Piping hot and delicious matar paneer is ready to serve! Enjoy 🙂
