This Matar Paneer curry is a classic Indian dish that combines peas and paneer in a rich and flavourful onion tomato gravy. It’s so much quicker and better than a takeaway and is sure to satisfy your cravings for authentic Indian cuisine. Serve this easy Mutter Paneer with homemade naan or chapati for a meal combo.
Easy Homemade Matar Paneer recipe
I love making this easy homemade Matar Paneer recipe, it’s one of my favourite homestyle curries to make. I’ve been making it for years and my family can’t get enough of it. It’s a classic dish that every household in North India has their own unique way of making, but this homestyle version is by far the best.
The recipe features a versatile onion tomato gravy that adds great flavour to the dish. Plus, if you don’t have paneer, you can easily substitute it with potatoes or tofu.
Ingredients & Substitutions
Mostly, all the ingredients are easily available at your local superstores like Tesco, ASDA, Sainsbury’s, Morrisons or Waitrose.
- Paneer: Paneer is a type of fresh cheese, made by curdling milk with an acidic agent like lemon juice or vinegar. I usually buy paneer from Tesco or Costco, but you can find it at most Indian grocery stores as well. Paneer is a fantastic source of protein for vegetarians.
- Green Peas: I prefer to use frozen green peas in this recipe because they’re easy to find and add a nice pop of sweetness to the dish. You can use fresh peas as well, but they may take longer to cook.
- Onion: You can use any type of onion you prefer in this recipe – red, white, or brown. The flavor will vary slightly depending on which type of onion you use. I usually use red onion because I like the sweetness it adds to the dish.
- Tomato: I like to use fresh vine tomatoes in this recipe and puree them for the sauce. You can also use Passata sauce or canned chopped tomatoes if that’s what you have on hand.
- Ginger and Garlic:You can use either fresh ginger and garlic or use the puree for convenience.
- Cashew nuts: Cashews lend a slightly creamy texture to the curry and help thicken the sauce. You can use raw or roasted cashews – both work well.
- Spices: I use a combination of ground cumin, coriander, turmeric, chili powder, garam masala, and cardamom powder in this curry. These spices add a lot of depth and richness to the dish.
- Kasoori Methi: Kasoori Methi is dried fenugreek leaves that are commonly used in Indian cooking. They have a slightly bitter and earthy flavour and are a great way to add complexity to the dish. To use them in the recipe, dry roast the Kasoori methi in a pan, crush them between your palms, and add them to the curry. Do not add Methi Powder to replace this ingredient.
Tips for cooking with Paneer
- Before adding paneer to the curry, soak the paneer cubes in hot water for at least 10 minutes. This will ensure that the paneer stays soft and doesn’t become chewy or rubbery.
- It’s best to add the paneer towards the end of the cooking process. This will prevent it from overcooking and turning rubbery. Cook the paneer for no more than a minute or two.
- To add extra flavour and texture to the paneer, you can also lightly fry or sauté it before adding it to the curry.
- You can also marinate the paneer in spices and yogurt for a few hours before cooking like in Paneer tikka masala , which will infuse it with additional flavour and tenderness.
What can I use instead of Paneer in Matar Paneer recipe?
You can try using tofu, firm feta cheese, or even boiled potatoes as a substitute. However, keep in mind that each of these substitutes will alter the texture and flavour of the dish slightly, so you may need to adjust the cooking time or spices accordingly.
What to serve Matar Paneer with
Can you freeze Matar Paneer curry?
You can freeze matar paneer. Allow the Paneer curry to cool down and come to room temperature. Pack in freezer safe container, label and store in the freezer until use.
What is Matar Paneer called in English?
Matar Paneer is a Vegetarian Indian dish made with Green Peas and Paneer, cooked in a tomato-onion-based sauce and spiced with basic Indian spices. Matar is Green Peas & Paneer is Indian Cottage Cheese.
If you love this recipe, you will also like these Vegetarian Paneer recipes
Paneer Bhurji– Scrambled Paneer
MATAR PANEER RECIPE BELOW
Ingredients for the Base Gravy
- 125 g Chopped onions / 1 Large Onion
- 400 g Tomato Puree
- 1 “ginger
- 4 cloves garlic
- 1 Green Chilli
- 1 Tsp Cumin Seeds
- 15 Cashew nuts
Other Ingredients for Matar Paneer
- 250 g Paneer cubed
- 11/2 Cup Green Peas
- 1 Cup Water Add more as needed
- coriander leaves
- In a blender jar, add onions, ginger, garlic, green chillies, cashew nuts and cumin seeds. Blend to a smooth paste. Set the onion paste aside.
- Blend 400g of canned tomatoes into a puree or alternatively grind 3 large vine tomatoes to a puree and set it aside.
- Heat oil in a pan, add onion paste. Saute for a few minutes until they begin to brown. Add a pinch of salt and turmeric and saute until water is nearly evaporated.
- Add the tomato puree. Saute on high for 3-4 minutes.
- Add the spice powders – chilli powder, cardamom powder,coriander powder, cumin powder and garam masala and mix well. Saute until the oil begins to separate and mixture begin to leave the size of the pan.
- Add Green peas and saute well.
- Add 1 Cup of water and allow this mixture to cook for another 3 minutes.
- At this stage, add paneer cubes, kasuri methi, salt, pepper, sugar, lemon juice and saute for 2 minutes. Check for taste and add more seasoning/ spices as needed. Check for consistency and accordingly add more warm water as desired.
- Garnish with coriander leaves and serve homestyle Matar Paneer with Roti’s and Raita.