This Pea and Paneer Curry is the best you will taste at home. Made in less than 30 minutes, it boasts rich Indian flavours and is perfect served with Jeera Rice and Garlic Naan bread.
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 teaspoon 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 teaspoon 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.
Serving Suggestions
- 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.
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Easy Peas and Paneer curry recipe below
Creamy Peas and Paneer curry (Matar Paneer masala)
Print Pin RateIngredients
- 2 tablespoon butter
- 1 bay leaf
- 3 green cardamom
- 1 large onions
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 400 ml tomato puree or tomato passata
- 1 tablespoon tomato puree concentrate
- 1 teaspoon tomato ketchup
- ½ teaspoon turmeric
- 1 teaspoon chilli powder
- 2 teaspoon ground cumin
- 1 teaspoon garam masala
- salt to taste
- 250 paneer cubes
- 200 g frozen peas
- ½ cup cream
- 1 teaspoon honey
To finish
- fresh coriander leaves
- 2 teaspoon kasuri methi
Instructions
- 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 teaspoon 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 teaspoon of honey, and paneer and cook on low flame for 2-3 minutes.
- Garnish with kasuri methi and coriander leaves.
Notes
Nutrition
This post was first published in March 2010
Beena says
This Paneer Peas curry was super delicious and creamy! Got rave reviews from the family! We devoured it all. This is definitely one to make again.
Maureen says
Easy and tasty. I made a few changes as I’m lactose intolerant so added yogurt instead of cream and milk alternative. To pad it out a bit I added ground chip peas as I have 2 grown young men to feed. Definitely make it again x
Rafeeda@The Big Sweet Tooth says
Thank you for bringing this recipe to the forte... needed a push, didn't it? The gravy looks amazing and with some naan, would make a lovely pair! I totally agree how many comments would come previously while now it just trickles in... times have really changed... 🙂
Sandhya Hariharan says
Those were the days. We didn't need to push , We didn't need to publicise.. But times have changed!
Yes this is one of favourite Butter Masala Gravies at home... I really felt the need to bring it to the forefront.
Rajesh Kumar says
very yummy and perfect ... looking awesome looks so inviting n tempting too..
Lena Rashmin Raj says
hai Sandhya..i just came across your blog and im so happy that i did it.. :)...pic is too tempting.. 🙂
Valarmathi says
Lovely recipe, looks fantastic and yummy.
asha says
PBM looks colorful, yummy and rich in content. I would have scooped some if the screen came alive.
RV says
Love the new look of your blog and your pics of PBM looks gorgeous. YUMM YUMM..
Aparna says
yummy dish & girls day out is alwys interesting esp with gud old friends..