Matar paneer is a rich, creamy, popular North Indian gravy made with peas and paneer (Indian Cottage Cheese) which is simmered together in a gravy made with onions, tomato, spices and cream.
We love the dishes made out of paneer. So I make dishes with paneer at home mostly once or twice a week. Matar paneer, Palak paneer and Paneer Pulao are liked by everyone at home.
This restaurant-style Matar Paneer is a big hit here!! Whenever I made this at home,definitely I had to cook two to three chapathis extra.
Like most of the restaurant-style recipes, the list of the ingredients is quite bit lengthy but it is very easy and quick to make at home. The outcome is very rich and delicious.
I have used frozen peas and store bought paneer. If using fresh peas, cook it for extra 5 more minutes till it’s cooked well. Paneer can be made at home too.
The gravy for matar paneer should neither be thick nor thin. It should be in medium consistency. I have used tomato puree for better taste. I have attached my recipe for tomato puree too.
This special vegetarian North Indian gravy goes well with chapathi, naan, pulao, jeera rice etc.., along with any kind of raita❤
- Green Peas- 1 cup ( I used frozen peas)
- Paneer- 16 to 20 pieces
- Onion- 1 full cup ( finely chopped)
- Tomato puree– 1 cup
- Ginger garlic paste- 1 tbsp
- Chilli powder with coriander powder mix- 1 tsp
- Turmeric powder- 1/4th tsp
- Tomato sauce- 2 tbsp
- Fresh cream- 2 tbsp
- Kasuri methi- 1 tsp
- Garam masala- 1 tsp
- Cinnamon- 1 inch
- Bay leaf- 1
- Cumin seeds- 1 tsp
- Cashew milk- out of 5 or 6 cashews
- Salt- as needed
- Coriander leaves- as needed.
Saute the paneer cubes in oil for sometime and keep it ready.
Soak cashews in hot water for 30 minutes and blend it in mixer jar along with water. Filter the blended cashews using strainer and use the milk.
- I have used tomato sauce. If you didn’t want to use tomato sauce then add 1 and a half cups of tomato puree.
- Do not overcook paneer as it gets hard and rubbery when cooked for long time.