Malai Matar Paneer

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.

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5 from 6 votes

Malai Matar Paneer – delicious, creamy curry made with green peas, cream and soft paneer chunks.

Prep Time5

Cook Time30

Total Time35

Course: curry

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 111kcal

Author: Geetha

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.
1 Tablespoon Oil, 1½ cups/ 195 gms/ 2 medium Onion, ½ tbsp/ 1 inch Ginger, 2 Green Chillies, 3 cloves Garlic
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.
1½ cups/ 310 gms/ 3 large Tomato
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.
2 Tablespoon Oil, 1 Teaspoon Cumin (Jeera)
Now add ground onion-tomato paste, turmeric, chilli powder, coriander powder, cumin powder, salt and stir well.
½ Teaspoon Turmeric, 1 Teaspoon Chilli Powder/Cayenne, 1 Teaspoon Coriander Powder (Ground Coriander), ½ Teaspoon Cumin Powder (Ground Cumin), Salt
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.
1 cup Water
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.
1½ cups /250 gms Paneer (Indian Cottage Cheese)
Take the lid off the pan, add fried paneer, peas to a curry sauce and mix well.
½ cup/ 112 gms Frozen Green Peas
Mix in cream, kasoori methi, garam masala and simmer for 2-3 minutes.
¼ cup/ 60 ml Cream, 1 Teaspoon Kasoori Methi (dried fenugreek leaves), ½ Teaspoon Garam Masala
Finally mix in coriander and serve malai matar paneer with rice or any flatbread.
Coriander

Video

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.

Nutrition