About my easy creamy matar paneer masala curry
This Pea and Paneer Curry is a blend of two classic Indian dishes, Matar Paneer and Paneer Butter Masala. Its creamy and rich texture provides a delicious experience with each bite. The spices used in this recipe add to the richness of the dish, making it one of my all-time favourites.
The key to this recipe is to let the spices simmer in onion-tomato masala to deepen the flavours in the curry. Then, add the paneer and peas and cook briefly. Finally, garnish and serve.
Enjoy this Indian-style meal at home with a side of naan bread or flatbread.
Why you’ll love this paneer and pea curry?
Perfect for busy weeknights or curry nights, this recipe is ready in just 30 minutes and is suitable for all cooking skill levels. Whether you’re a seasoned cook or just starting out, this curry is sure to impress.
The creamy and rich texture of this curry is sure to satisfy, and the recipe uses a handful of easy-to-find ingredients. Suitable for vegetarians, this Pea and Paneer Curry is the perfect addition to your next Indian feast.
Creamy Indian Masala Sauce recipe
This creamy Indian Onion Tomato Masala Sauce recipe is all about the flavourful masala blend. To make the sauce, blend onion, ginger and garlic to create a smooth paste.
In a pan, heat butter and add bayleaf and cardamom pods. Once fragrant, add the onion paste and cook for 4-5 minutes.
Next, add fresh tomato puree, 1 tablespoon of tomato puree concentrate, 1 tsp tomato sauce, spice powders and salt. Cook until the masala has thickened.
How to make Peas and Paneer curry recipe?
Then add 1 cup of water and frozen green peas, cooking for 5 minutes. Finally, stir in the cream, 1 tsp of honey and paneer, cooking on low flame for 2-3 minutes.
Garnish with kasuri methi and coriander leaves to finish the dish. Serve with rice or flatbread for a delicious and comforting meal.
- Serve with hot, fluffy basmati rice or naan bread
- Top with a dollop of plain yogurt or alongside a cooling cucumber raita
- Add a side of onion tomato salad or papadum
- Pair with a refreshing mango lassi or spicy masala chai for a complete Indian feast
Storing Leftover Paneer curry
Store Leftover Pea and Paneer Curry in an airtight container in the refrigerator for up to 4 days. To reheat, transfer the curry to a saucepan and heat over low heat until warmed through, stirring occasionally. You can also reheat it in the microwave, making sure to stir every 30 seconds to ensure even heating. To keep the curry creamy, add a splash of cream or milk while reheating.
Make ahead Paneer and Pea curry
This creamy Paneer Curry is the perfect dish to make ahead and enjoy at your convenience. To prepare, first create the rich and flavourful onion tomato masala. This can be stored in the freezer for up to six months.
When you’re ready to enjoy the curry, simply add the frozen masala to a pan, along with 1 cup of water and bring it to a boil. Then, stir in the peas, add salt to taste, and cook for 2 minutes. Finally, mix in honey, cream, and cubed paneer, cooking for an additional 3 minutes. Serve the creamy matar paneer masala garnished and ready to enjoy, a comforting and delicious make-ahead meal.
Easy Peas and Paneer curry recipe below
Creamy Peas and Paneer curry (Matar Paneer masala)Print Pin Rate
- 2 tbsp butter
- 1 bay leaf
- 3 green cardamom
- 1 large onions
- 4 cloves garlic
- 1 tbsp fresh ginger
- 400 ml tomato puree or tomato passata
- 1 tbsp tomato puree concentrate
- 1 tsp tomato ketchup
- ½ tsp turmeric
- 1 tsp chilli powder
- 2 tsp ground cumin
- 1 tsp garam masala
- salt to taste
- 250 paneer cubes
- 200 g frozen peas
- ½ cup cream
- 1 tsp honey
- fresh coriander leaves
- 2 tsp kasuri methi
- Blend onion, ginger, and garlic to make a paste in a blender.
- Heat butter in a pan and add bayleaf and cardamom pods. When they sizzle, add the onion paste.
- Cook the onion paste for 4-5 minutes until fragrant.
- Add fresh tomato puree, 1 tablespoon of tomato puree concentrate, 1 tsp of tomato sauce, spice powders, and salt. Cook until the masala has thickened.
- Add 1 cup of water and green peas, cover and cook for 5 minutes.
- Add cream, 1 tsp of honey, and paneer and cook on low flame for 2-3 minutes.
- Garnish with kasuri methi and coriander leaves.
This post was first published in March 2010