Creamy and luscious Matar Paneer is one of the most popular paneer dishes! Soft paneer and sweet green peas are cooked in a onion-tomato gravy with spices. This vegetarian curry tastes best with fresh rotis!
250gramspaneercut into cubes, soak in warm water for 20 minutes if using store-bought paneer
3/4cupgreen peasfrozen, soaked in hot water for 10 minutes before using in the recipe
1 & 1/4cupwateror as needed
1-2tablespoonschopped cilantro
1/4teaspoongaram masala
cardamom powderto sprinkle
1-2tablespoonsheavy creamoptional
Instructions
Remember to soak paneer and green peas in warm water for 20 and 10 minutes respectively before using in the recipe. Heat 1 & 1/2 tablespoons of oil in a pan or wok on medium heat. Then add cashews and cook until light golden brown in color. Add chopped onions and cook for 2 to 3 minutes until soft and translucent. Then add the ginger garlic paste and cook for 1 minute.
Add the roughly chopped tomatoes, green chili with 1/4 teaspoon salt. Cook the tomatoes for 5 minutes until very soft. Then remove pan from heat and let the mixture cool down. Once it has cooled down, transfer it to a blender and blend to a smooth paste.
Now, heat 1 tablespoon ghee and remaining 1 tablespoon oil in a pan on medium heat. Add cumin seeds and let them splutter and then add the Kashmiri red chili powder (for bright red color). Stir and add the ground masala paste.
Add the spices: coriander powder, turmeric, fennel powder and kasuri methi. Also add tomato paste and 1/2 teaspoon salt.
Cook the masala with the spices for 6 to 7 minutes until oil oozes out from the sides. You will also notice that the color of the masala will change to orange to reddish.
Then add the paneer cubes and green peas. Mix well and add the water and more salt as needed (around 1/4 teaspoon or more). Stir and let it simmer for 3 more minutes.
Garnish with chopped cilantro, garam masala, and sprinkle of cardamom powder. You may also add 1 to 2 tablespoons of cream. Enjoy matar paneer with rotis.
Instant Pot Instructions
To make this matar paneer in an Instant Pot, puree the tomatoes with the green chilies and cashews (soak cashews in hot water for 5 minutes before pureeing it). Press the sauté button on the instant pot. Once it displays hot, add 2 tablespoons of oil (or 1 tbsp oil and 1 tbsp ghee). Add cumin seeds, and let them sizzle.
Then add the onions and cook them for 2 to 3 minutes until softened. Add the ginger-garlic paste and cook for 1 more minute. Add the pureed tomato-cashew-green chili paste and stir. Add the tomato paste , salt and stir. Cook the masala for around 5 minutes until oil separates from the sides.
Add all the spices (except garam masala and kasuri methi) and cook for 1 more minute. Add the paneer and green peas along with 1 cup water. Close the lid and pressure cook on high pressure for 2 minutes with the pressure valve in sealing position. Let the pressure release naturally for 3 minutes and then do a quick pressure release.Press the sauté button again and add crushed kasuri methi, garam masala and cilantro. Taste test and adjust the salt as needed. You can also add some cream if you like.
Video
Notes
You can pan fry the paneer for extra flavor. Remember to soak the fried paneer in warm water for 15 minutes and then add it to the gravy.
Add couple of tablespoons of heavy cream for extra flavor.
If using fresh green peas, cook them for a longer time since they would need more time to cook compared to frozen peas.