Matar Paneer | Paneer Matar Masala

Restaurant style Matar Paneer Recipe

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Matar paneer is the classic Indian delicacy which you will find in every Indian restaurant across the globe.  In this Masala, Paneer is cooked with Peas and tomato sauce.  This is a very simple curry, yet the flavors that are in play work well with each other so well that you will keep wanting more! The tangy tomato sauce mixed in with the spices gets absorbed by the paneer and the green peas does more than just making the curry more appealing. There are many variations we can bring in and this is one of the method. A perfect vegetarian gravy for Roti / Chapati / Naan!

Most of the Paneer dishes tastes so awesome with any Indian Bread. Paneer is very special to many kids and even for many adults. Whenever we go to a  restaurant, most of us order atleast one Paneer gravy as an accompaniment for roti / naan or even for Pulao. I personally love Malai Paneer, thought it tastes a little sweet than spicy. In restaurants, Paneer Butter Masala is sometimes too creamy. This Matar Paneer is perfect in spice and less creamy and it would make a perfect accompaniment even for Pulao / Biriyani etc.

Paneer Butter Masala, Kadai Paneer, Paneer 65, Paneer Matar Masala are some of the special dishes in most of the Indian restaurants.Please click here for more Paneer Recipes

Video Version of Matar Paneer

How to make Restaurant style Matar Paneer Recipe?

(For detailed step by step instruction along with pictures, please scroll down further to the Steps section below)

1. Heat oil in pan and add cashew nuts and fry for 30 seconds. Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color
2. Add turmeric, green chillies and saute it for 10 seconds. Then add chopped tomatoes and saute them in medium flame till the tomatoes are cooked and become mushy
3. When the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer and grind it to a paste
4. Heat oil in a pan, add oil and when the oil is hot, add the whole garam masalas such as cinnamon, cloves, cardamom and saute them for 10 seconds. Then add cumin seeds
5. When the cumin seeds starts to sputter, add ground tomato mixture along with salt and also add 1/2 cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes. Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well.
6. When the sauce is ready, add peas and mix well and allow it to boil for a minute. Then add paneer cubes along with salt and mix well.
7. Finally add chopped coriander leaves and before switching off the flame, add fresh cream and remove from flame

Notes:

• Vegan Variation: Skip the cream and add more coconut cream.
• If you like matar paneer creamy like in restaurants, you can either add 1/4 Cup of double cream at the end of cooking or add milk, instead of water.
• It is possible to use Tofu instead of paneer, but the taste will be a little different. Cut tofu into bite size squares. Shallow fry on both sides in a non-stick frying pan, until lightly brown and add it to gravy