Matar Paneer (Peas & Paneer Curry)

Matar Paneer (Peas & Paneer Curry)

A classic North Indian curry of beautifully soft paneer in a creamy tomato sauce that is beautifully spiced with delicious bursts of sweet peas.

 

This is a very popular curry that is regularly made in many households due to how quick it is and just how deliciously satisfying it is, as it really is a bowl of comforting yumminess! Everyone has their own slight adaptations on how to make this classic, this is my version.

 

 

The beautiful paneer is flash fried so that it is slightly crisp and chewy on the outside and melt in your mouth soft on the inside. The paneer floats in a beautifully lush sauce made from fresh tomatoes, cashew nuts and cream which is brought alive by stunning spices that pack the sauce with so much flavour. This whole delicious yumminess  is completed with bites of sweetness from glorious peas which can be either fresh or frozen, both work well. Eaten with naan, rotis or rice, an ordinary weekday dinner is elevated into something truly mouth-wateringly delicious with minimal effort!

 

 

Matar Paneer (Peas & Paneer Curry)

March 23, 2019
: 4
: 10 min
: 30 min

A classic North Indian curry of beautifully soft paneer in a creamy tomato sauce that is beautifully spiced with delicious bursts of sweet peas.

By:

Ingredients
  • 4 tbsp ghee / oil
  • 3- 4 cups (500g) paneer cubes (If shop bought, soak in warm water for at least 10 minutes to soften)
  • 1 cup (1 large) onion, very finely diced
  • 1 tsp cumin seeds
  • 1 ½ tbsp ginger garlic paste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • ½ - 1 tsp red chilli powder
  • ½ tsp turmeric
  • 2 green chillies, slit
  • 1 ½ cups (3 medium) tomatoes, roughly chopped
  • ¼ cup (30g) cashew nuts
  • ¼ cup (60ml) double cream
  • ¼ cup (60ml) water
  • 1 tsp salt
  • ½ tsp sugar
  • ½ cup (75g) peas, fresh or frozen
  • 1 tbsp dried fenugreek leaves (mehti)
  • 1 tsp garam masala
Directions
  • Step 1 Heat 2 tbsp ghee / oil. Drain the paneer thoroughly and add to pan, flash frying on high for a few minutes to get some colour and crispness on the paneer, approximately 3-4 minutes. Set aside.
  • Step 2 Heat remaining 2 tbsp ghee / oil. Add the cumin seeds, stirring until they start to splutter.
  • Step 3 Add the onions, cook on medium high heat until it starts to turn golden.
  • Step 4 Stir in the ginger garlic paste and cook till it slightly catches some colour.
  • Step 5 Add the coriander, cumin, turmeric and chilli powders. Keep stirring and cook out the spices for 2 – 3 minutes.
  • Step 6 Add the green chillies, cook for further 1-2 minutes.
  • Step 7 Meanwhile, blitz the tomatoes and cashew nuts into a smooth paste. Add this paste to the pan, stirring to incorporate with the rest of the mixture. Cook on medium for 5 – 6 minutes.
  • Step 8 Stir in the cream, water, salt and sugar. Cook for 2 – 3 minutes.
  • Step 9 Add the peas, and cook for further 5- 6 minutes, until oil starts to slightly separate on the edges.
  • Step 10 Add the paneer and cook until heated through.
  • Step 11 Sprinkle the mehti and garam masala, stirring to fully combine. Take off the heat.
  • Step 12 Enjoy x


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