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Spicy Matar Paneer Recipe | Paneer Green Peas Masala

Soft paneer and green peas cooked in a spicy creamy tomato gravy.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian (North Indian)
Author: Padma Veeranki

Ingredients

Onion Tomato Paste:

  • 1 Tablespoon Oil
  • 1 Bay leaf
  • 8 Cashews
  • 4 Cloves
  • 1 ” Cinnamon
  • 1 Green cardamom
  • 5 Garlic cloves peeled
  • 1 ” ginger roughly chopped
  • 1 Large Onion diced
  • 2 Large Tomatoes diced

For Curry:

  • 1 Tablespoon Oil
  • 1 Bay leaf
  • 2 Cloves
  • ½ ” Cinnamon
  • 1 Black cardamom
  • Onion Tomato Paste prepared above
  • 1½ Red chilli powder
  • ¼ teaspoon Turmeric Powder
  • 1-1½ Cups Water
  • 1 Cup Green peas fresh/frozen (thawed if frozen), sauté in a tsp oil
  • 3 Green chillies slit
  • Salt to taste
  • 1 teaspoon Sugar
  • 1 Cup Paneer Indian Cottage Cheese cubes, fry in a tsp oil
  • 2 teaspoons dried fenugreek leaves Kasoori Methi
  • 3 Tablespoons Heavy Cream optional

Instructions

Onion Tomato Paste:

  • Heat oil in a pan over medium heat. Add bay leaf, cashews, cloves, cinnamon, green cardamom, garlic, ginger and onion. Sauté for 3 minutes.
  • Add tomatoes and sauté for 3 minutes. Turn off the heat.
  • Cool and grind to a paste.

For Curry:

  • Heat 1 tablespoon oil in a pan. Add bay leaf, cinnamon, cloves & black cardamom.
  • When a nice aroma wafts, add onion tomato paste, red chilli powder and turmeric powder.
  • Cook for 4-5 minutes stirring occasionally.
  • Add 1 cup water. Mix well and bring to a boil.
  • Add sautéed green peas and cook for 3 minutes.
  • Now, add green chillies, salt, sugar, mix well and cook for a minute.
  • Add paneer cubes, dried fenugreek leaves and cream (optional).
  • Mix gently, cook for 2 minutes. Turn off heat.
  • Garnish with coriander and serve hot with naan or rice.