Paneer Peas Masala | Paneer Matar Curry

Paneer Peas Masala, a delicious and rich tomato based curry with Indian cottage cheese and peas. Paneer and peas are such a nice combo and both compliment each other very well in any dishes like this curry or pulao. My love for North Indian curries started when we were in Bangalore where you have so many options for North Indian food especially the curries from dhaba style restaurants  are so delicious and creamy !! Since I liked those curries so much, i have started to make them at home like always. After a handful of trials and errors, this recipe here is my standard for many years now.

As we both at home were not a big fan of paneer. So for many years, I had tried my paneer dishes with the store bought paneer only. Even with all the tricks & tips, I couldn't keep the paneer as soft as a restaurant in the curries. Once the curry started to cool, the paneer also became rubbery and chewy. Couple of years back only, I started to make paneer at home and ever since there is no looking back for store bought paneer even when I need it desperately. If you have faced the same problem with paneer that i have mentioned here, try make them at home especially this malai paneer(for quick recap,check out my IG Reel). It stays so soft in the curries even when it's cold. Now let's check out how to make these delicious paneer peas masala.

Paneer Peas Masala

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Paneer Peas Masala, Paneer Matar Masala, Paneer Masala, Restaurant style paneer Curry, Indian Cottage Cheese Paneer Peas Masala, a delicious and rich tomato based curry with Indian cottage cheese and peas..

Ingredients

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Paneer - 100g

Peas - 1/2 cup

Turmeric powder - 1/4 tsp

Chili powder - 1/2 tsp

Coriander powder - 1 tsp

Dry Kasturi methi - 1/2 tsp

Garam masala - 1/2 tsp

Sugar - 1/4 tsp

Salt - to taste

Oil - 1 tsp

Shahi jeera - 1/4 tsp

Cumin seed - 1/4 tsp

Cinnamon - 1 small piece

Coriander leaves - few(optional)

Cream - 1 tbsp 

To Saute & Grind

Oil - 1 tsp

Cinnamon - 1 small piece

Cloves & cardamom - 1 each

Onion - 1

Tomatoes - 2(small)

Ginger - 1/2 inch piece

Garlic - 3 cloves

Cashew - 6

Procedure

First cut the onions & tomatoes roughly . Heat the oil in a pan, add cinnamon,cloves & cardamom & fry it for 30 sec.Then add the onions, ginger, garlic & tomatoes one by one & saute it till the tomatoes turns mushy . Finally add the cashew,give a quick stir & then switch off the flame.Allow them to cool  and then put it in a mixie jar & grind into smooth paste without adding water.Now cut the paneer into pieces & saute it in tawa slightly & put it in warm water until use.You can skip these steps when using fresh home made paneer.Heat the pan with oil ,add the cinnamon ,cumin & shahi jeera , let it splutter, then add the tomato paste and the spices ( turmeric, chili & coriander powder ) & mix it well.Add enough water & salt to the gravy. At this time, add green peas( i used fresh ones, so added directly).Cover the pan with lid and allow the peas to cook, once the peas are cooked ,add the kasthuri methi & garam masala.
Finally add the paneer & coriander leaves and let it be in flame for 3-4 mins & then switch off the flame. If you're using cream, add 1/2 tbsp now and reserve 1/2 tbsp of cream for serving.
Tasty,Creamy Paneer Peas Gravy is ready. It tastes good with all types of indian flat breads and pulaos.

For more curries recipe, check out my collections here.

Notes:

• Saute the paneer is purely optional and requires only when you're using store bought paneer
• If you're using dried peas, soak it for 3-4 hrs and cooked in pressure cooked and then add it along with paneer in the gravy.
• Adding cashew gives creamy texture.
• If you have ginger garlic paste, add 1 tsp of ginger garlic paste instead of ginger & garlic while sauteing .
• Don't skip shahi jeera & methi , it gives great flavor to this curry.
• Choose well ripen and bright red tomatoes for vibrant color of the curry.