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    Home » Recipes » Curry

    Malai Matar Paneer

    Published: Nov 30, 2020 · Modified: Aug 26, 2022 by Geetha Priyanka · Leave a Comment

    Scroll to Recipe Scroll to Video Print Recipe
    malai matar paneer curry in a white bowl placed on a granite along with a basket of chapatis, a plate of onion rings, bunch of coriander leaves, 2 spoons, blue cloth and green text overlay on black background at the bottom.
    malai matar paneer curry in a white bowl placed on a granite along with a basket of chapatis, a plate of onion rings, bunch of coriander leaves, 2 spoons, blue cloth and white text overlay on red background.
    malai matar paneer curry in a white bowl placed on a granite along with a basket of chapatis, a plate of onion rings, bunch of coriander leaves, 2 spoons, blue cloth and orange text overlay on black background.
    malai matar paneer curry in a white bowl placed on a granite along with a basket of chapatis, a plate of onion rings, bunch of coriander leaves, 2 spoons, blue cloth and blue text overlay on white background on top.
    malai matar paneer curry in a white bowl placed on a granite along with a basket of chapatis, a plate of onion rings, bunch of coriander leaves, 2 spoons, blue cloth and pink text overlay on white background.
    malai matar paneer curry in a white bowl placed on a granite along with a basket of chapatis, a plate of onion rings, bunch of coriander leaves, 2 spoons, blue cloth and white text overlay on orange background on top and sides.
    malai matar paneer curry in a white bowl placed on a granite along with a basket of chapatis, a plate of onion rings, bunch of coriander leaves, 2 spoons, blue cloth and black text overlay on white background on top.

    Malai Matar Paneer – delicious, creamy and perfect curry made with green peas, cream and soft paneer chunks.  This restaurant-style rich matar paneer curry makes a part of the ultimate weekend feast or an easy weekday meal. 

    malai matar paneer curry in a white bowl placed on a granite along with a basket of chapatis, a plate of onion rings, bunch of coriander leaves, 2 spoons and a blue cloth.

    Creamy matar paneer is one of the most preferred curries regularly enjoyed by vegetarians in restaurants. This perfectly crowd-pleasing dish packed with flavours is easy to make and is gluten-free. This classic restaurant-style matar paneer masala also called mutter paneer is great for potlucks, curry night, or any other special occasion. The rich, creamy texture and flavours will entice kids and they are sure to enjoy it when paired with naan, chapati or any mildly spiced rice dishes such as jeera rice, carrot rice, corn fried rice.

    As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.

    Table Of Contents
    • Recipe Variations 
    • How to Serve? 
    • Tips and Tricks 
    • Watch how to make creamy Matar Paneer curry
    • Ingredients
    • Step-by-step Instructions
    • Notes

    Recipe Variations 

    You could add a cube of butter either just before you turn off the heat at the end or at the beginning along with oil to sauté spices and vegetables. Butter enhances the flavour of the paneer curry. 

    Add fresh/frozen methi to make it methi malai matar paneer. 

    For a vegan version, substitute cream with cashew or coconut cream and paneer with tofu. 

    How to Serve? 

    Delicious paneer curry goes well with naan, roti or any flatbread. 

    Serve it with Peas Pulao, plain rice, mango dal, cabbage poriyal, green mango chutney, naan, cucumber kosambari, papad, coconut milk pudding, masala lassi for a weekend feast or for a party. 

    For a simple yet comfort weekday dinner, serve matar paneer curry with methi pulao. 

    Tips and Tricks 

    Once you add paneer and cream do not cook for a long time, just simmer for 5 minutes and turn off the heat. Cooking paneer longer makes it hard and chewy. The alternative best option is to turn off the flame, mix in paneer, cream then close the pan with a lid and let it sit for 5-10 minutes.

    The quality of the paneer determines the texture and softness of the paneer. Fresh homemade paneer is the best option to use in this recipe. If you are using store-bought paneer then make sure it is fresh and not expired.

    If the paneer is hard, soak them in warm water for 5-10 minutes to make it soft. 

    Before adding fried paneer to the curry, keep it soaked in salted water for 5-10 minutes to prevent it from getting hard and rubbery.

    Watch how to make creamy Matar Paneer curry

    If you enjoy watching my videos, please subscribe to my Youtube Channel and click the bell icon, so you’ll be the first to know when I post a new video. THANK YOU for subscribing!

    Ingredients

    vegetables, dry spices, paneer and cream in bowls placed on table.

    Step-by-step Instructions

    1. In a pan/skillet, sauté onion, green chillies, ginger and garlic.

    2. Cook until onion starts browning. Stir regularly to prevent burning at the base of the pan.

    3. Add tomatoes, close the lid and cook until it softens. Switch off the flame and allow vegetables to cool completely.

    4. Grind cooked vegetables to smooth paste and keep it aside.

    four images showing process of cooking onion, tomato, ginger, garlic and chillies until soft and a ground paste in grinder jar.

    5. Heat oil, add cumin and sauté until it sizzles.

    6. Now add ground onion-tomato paste, turmeric, chilli powder, coriander powder, cumin powder, salt and stir well.

    7. Add water and mix well. Cook on medium-high heat until raw aroma of spices vanishes and oil specs appears on the top of curry.

    8. Meanwhile, in a 2nd pan, shallow fry paneer cubes. Flip in between and fry another side. Remove it into a kitchen towel to absorb excess oil and then keep it soaked in salted water.

    9. Add fried paneer, peas to a curry sauce and mix well.

    10. Mix in cream, kasoori methi, garam masala and simmer for 2-3 minutes.

    6 gallery images showing the process of cooking sauce with spices, fried paneer, mixing in peas, paneer and cream.

    Finally mix in coriander and serve malai matar paneer with rice or any flatbread.

    Holding a white bowl of malai matar paneer in a hand.

    Notes

    Adjust spices to your taste. 

    Add paneer and simmer for just 2-3 minutes to prevent it from getting hard. 

    You could swap fresh peas for frozen ones. Either boil until soft and mix in at the end along with paneer or add it with spices and simmer until it softens. 

    More Paneer Recipes

    Paneer Makhani : cubes of paneer cooked in a cashew and tomato-based makhani gravy, cream and spices.

    Paneer Majestic : a classic restaurant-style Hyderabadi appetiser made in a flavourful yoghurt-based sauce.

    Kadai Paneer : spicy, flavourful and delicious semi-dry dish made with paneer, mixed peppers (capsicum) and freshly ground spices.

    Paneer Jalfrezi : one of the most popular British Indian restaurant-style dishes.

    Methi Malai Paneer: paneer and fenugreek leaves cooked in a creamy, luscious and mildly spiced curry sauce.

    malai matar paneer curry in a white bowl placed on a granite along with a basket of chapatis, a plate of onion rings, bunch of coriander leaves, 2 spoons and a blue cloth.

    Malai Matar Paneer

    Malai Matar Paneer – delicious, creamy curry made with green peas, cream and soft paneer chunks.  
    5 from 3 votes
    Print Pin Share by Email Rate
    Course: curry
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 1600kcal
    Author: Geetha

    Video

    Ingredients

    1 cup =250ml ; 1 tablespoon =15ml ; 1 teaspoon =5ml

      For onion-tomato base sauce

      • 1 tablespoon Oil
      • 1½ cups/ 195 gms/ 2 medium Onion chopped
      • ½ tbsp/ 1 inch Ginger peeled and roughly chopped
      • 3 cloves Garlic chopped
      • 2 Green Chillies roughly chopped
      • 1½ cups/ 310 gms/ 3 large Tomato chopped

      For curry

      • 2 tablespoon Oil
      • 1 teaspoon Cumin (Jeera)
      • ½ teaspoon Turmeric
      • 1 teaspoon Chilli Powder/Cayenne adjust to your taste
      • 1 teaspoon Coriander Powder (Ground Coriander)
      • ½ teaspoon Cumin Powder (Ground Cumin)
      • Salt as required
      • ½ teaspoon Garam Masala
      • 1½ cups /250 gms Paneer (Indian Cottage Cheese) cut into cubes
      • ½ cup/ 112 gms Frozen Green Peas thawed
      • ¼ cup/ 60 ml Cream
      • Coriander handful
      • 1 teaspoon Kasoori Methi (dried fenugreek leaves) crushed
      • 1 cup Water adjust to your required consistency

      Instructions

      • Heat oil over a medium-low flame in a pan/skillet, add onion, green chillies, ginger and garlic. Sauté well.
      • Cook for 8-10 minutes until onion starts browning. Stir regularly to prevent burning at the base of the pan.
      • Now add tomatoes, close the lid and cook for 5-7 minutes until it softens. Switch off the flame and allow vegetables to cool completely.
      • Transfer the cooked vegetables to the mixie jar or blender and grind it to smooth paste and keep it aside.
      • In the same pan heat oil, add cumin and sauté until it sizzles.
      • Now add ground onion-tomato paste, turmeric, chilli powder, coriander powder, cumin powder, salt and stir well.
      • Add water and mix well. Close the pot with lid and cook for 8-10 minutes over medium-high heat until raw aroma of spices vanishes and oil specs appears on the top of curry.
      • Meanwhile, in a 2nd pan, shallow fry paneer cubes. Flip in between and fry other side. Remove it into a kitchen towel to absorb excess oil.
      • Take the lid off the pan, add fried paneer, peas to a curry sauce and mix well.
      • Mix in cream, kasoori methi, garam masala and simmer for 2-3 minutes. 
      • Finally mix in coriander and serve malai matar paneer with rice or any flatbread. 

      Notes

      Adjust spices to your taste. 
      Add paneer and simmer for just 2-3 minutes to prevent it from getting hard.
      You could swap fresh peas for frozen ones. Either boil until soft and mix in at the end along with paneer or add it with spices and simmer until it softens. 
       
      ** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

      Nutrition

      Calories: 1600kcal | Carbohydrates: 68g | Protein: 49g | Fat: 130g | Saturated Fat: 55g | Cholesterol: 247mg | Sodium: 467mg | Potassium: 1449mg | Fiber: 18g | Sugar: 26g | Vitamin A: 4914IU | Vitamin C: 115mg | Calcium: 1392mg | Iron: 6mg
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      Do let me know if you make this creamy Matar Paneer curry. I love to get feedback from readers.

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      More Curry

      • Green Moong Dal Recipe (Sabut Mung Curry)
      • Black-Eyed Peas Curry (Instant Pot and Stovetop)
      • Paneer Korma
      • Butternut Squash Curry with Chickpeas

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