Traditional Restaurant-Style Matar Paneer Recipe

Anyhow, paneer is a popular and versatile Indian protein source, similar to tofu. It doesn’t have that much flavour on its own, but it sure acts as a fabulous blank canvas! You can typically find paneer at your local South Asian or Indian grocery store. Otherwise, you can feel free to make your own Fresh Homemade Paneer! Let me tell you that while it may seem like a bit of work, it’s well worth it! Fresh paneer is so soft and absorbs your curry amazingly well!

If you’re looking to switch up your protein then be sure to keep reading on! For vegetarians and non-vegetarians, this paneer curry is sure to be a delight. What’s amazing about this recipe is that everything comes together in one-pot. Even if you’re looking for a comforting dinner on a weeknight, there’s no reason not to indulge in this incredible paneer dish! Pair with simple basmati rice, naan bread, or rumali roti, and you’ve got an exquisite Indian feast ready in no time! This dish is absolutely perfect for winter! So let’s get started!

About This Matar Paneer Recipe

Matar paneer translates to “peas and paneer” curry. Peas are actually my favourite green veggie! I like to have peas with my Potato Brunch Rolls and my homemade samosas. I like peas because they’re a very sweet and delicious veggie!

Even if you or someone in your family is the pickiest of eater and isn’t a fan of green peas, I challenge you to try this recipe. This luscious gravy combined with the soft paneer and a serving of bread or rice will make you fall in love with peas! The peas will add some nice texture to this curry, and you’ll be gobbling them up!

This paneer and peas curry can be prepared homestyle or restaurant-style. This recipe is inspired by restaurant recipes. My mom made this on occasion but it just wasn’t the same, no offense to my mom! When I like to make my dishes, I love to recreate the intense and bold flavours from the restaurant! I’ve had some scrumptious paneer with peas curry back in Delhi, and I’d say this is darn close to what I used to enjoy in my childhood!

I’d say that part of the richness and creaminess of this paneer dish comes from the cashews. I’ll be making a smooth cashew paste that adds incredible flavour to our curry.

For the pea, you can use fresh or frozen. For the sake of convenience, I’m using frozen peas, but feel free to use fresh peas if you’d like. If using frozen peas, ensure they have completely thawed before cooking. For fresh peas, make sure you’ve cooked them prior.

Tips for an Excellent Restaurant-Style Paneer and Peas Curry

• As an optional step, soak the cashews in warm/hot water for 30 minutes before pureeing. This will add additional flavour to the cashews
• Be sure to cook the masala (onion, ginger-garlic puree and tomatoes) well. This is the base of the dish and its important that it is well cooked.
• The masala is cooked when the mixture has most of its moisture cooked out and it slides around the pan easily. Based on the amount of oil used while cooking, you may also notice oil released on the sides of the masala.
• If you notice the masala getting stuck on the pan, add water as soon as possible and scrape clean the pan. Continue cooking and monitoring.
• While creating the gravy, add more water than needed. Once the gravy has simmered to bring the flavours together, the consistency will be just right.
• The gravy without the cream is tasty enough that if you choose not to use cream today, you can still enjoy a yummy dinner. Enjoy!

Ingredients for Paneer and Peas Curry

This restaurant-style paneer dish uses a few staple ingredients. Let’s review what you’ll need to prepare this mouthwatering curry!

• Paneer: I’m using homemade paneer.
• Peas
• Onions
• Tomatoes
• Ghee or olive oil
• Cloves
• Cumin seeds
• Ginger-garlic paste
• Bay leaf
• Turmeric
• Green cardamom pods
• Cinnamon sticks
• Deggi mirch
• Cashews
• Garam masala
• Dried fenugreek leaves/kasoori methi
• Water, as needed
• Peas, fresh or frozen
• Cream

How to Prepare This Matar Paneer Restaurant Style Recipe

1. Add onion, ginger and garlic to a food processor, puree until smooth with the help of a bit of water. Set aside.
2. Add tomatoes to same food processor, puree until smooth. Set aside.
3. Add cashews to same food processor, puree until smooth with the help of a bit of water.
4. Heat a pan/wok on medium heat and add ghee. Add all the whole spices and cook until aromatic, about 30 seconds.
5. Add onion, ginger and garlic paste and mix well.
6. Add turmeric, deggi mirch and ground coriander. Stir well and cook this “masala” until dry. Most of the moisture should evaporate. If the masala starts to stick at the bottom, add water and clean the bottom of the pan and continue cooking.
7. Add pureed tomatoes and bring up to a simmer. Add salt to taste and continue cooking with the lid on.
8. Stir well and cook until the masala is dry. Most of the moisture should evaporate. If the masala starts to stick at the bottom, add water and clean the bottom of the pan and continue cooking.
9. Add cashew paste and cook for 1-2 minutes.
10. Then add the cubed paneer and mix well in the masala, add the peas as well and mix well. Cook for 1-2 more minutes.
11. Add enough water to create a gravy and bring up to a simmer. Finish with garam masala, kasoori methi and cream. Serve with roti/naan/paratha/rice.

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