🇮🇳 India · Food
Matar Paneer Curry
By eatmundo · August 3, 2026
A beloved North Indian classic featuring soft cubes of paneer cheese and sweet green peas simmered in a rich, velvety tomato-onion gravy. Perfectly spiced with garam masala, this dish offers a warm, satisfying bite.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small blender, pulse 10 cashews with a little water into a smooth paste; this will give your gravy a beautiful, creamy consistency.
- 2
Heat 2 tbsp ghee in a heavy-bottomed pan over medium heat and lightly brown 200g of cubed paneer until golden, then set aside on a paper towel.
- 3
In the same pan, add 2 finely chopped onions and sauté for 6 minutes until they become soft and light brown.
- 4
Add 2 grated tomatoes to the pan and cook for 5 minutes until the moisture evaporates and the mixture thickens slightly.
- 5
Stir in 1/2 tsp turmeric, 1 tsp garam masala, and salt to taste, cooking for 1 minute until the spices become incredibly fragrant.
- 6
Pour in the cashew paste and 1/2 cup of water, simmering for 3 minutes until the gravy begins to bubble and unify.
- 7
Gently fold in 300g of green peas and the fried paneer cubes, covering the pan to cook for another 5 minutes on low heat.
- 8
Check that the peas are tender and the gravy coats the paneer thickly, then garnish with fresh cilantro before serving hot.
Frequently Asked Questions
Should I fry the paneer?+
Frying adds a pleasant texture, but you can add the paneer directly if you prefer it soft and porous.
Can I substitute cashews?+
You can use 2 tbsp of heavy cream or almond paste to achieve the same richness in the gravy.
How do I keep paneer soft?+
If you fry it, soak the cubes in warm water for 10 minutes before adding them to the gravy to keep them spongy.
Is this dish spicy?+
The dish is mildly spiced; adjust the heat by adding more green chilies or red chili powder according to your preference.
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