Name: Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 250g paneer, cut into cubes; 1 cup green peas (fresh or frozen); 1 medium onion, finely chopped; 2 medium tomatoes, chopped; 2 tbsp cashew butter; 2 cloves garlic, minced; 1 tsp ginger, minced or grated; 1/2 tsp red chile powder; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp garam masala; 1/4 tsp turmeric powder; 1 tsp salt (or to taste); 2 tbsp oil or ghee; Fresh cilantro, chopped (for garnish)

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Why You’ll Love This Recipe

I love how this dish feels indulgent yet comes together in under 30 minutes. The cashew butter makes the gravy luxuriously smooth, and the peas add a pop of sweetness and freshness. It’s perfect for pairing with naan, roti, or rice, and it’s equally delicious made with tofu if I want a dairy-free option. The spice level is easy to adjust, so it works for a variety of tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Paneer, cut into cubes
Green peas (fresh or frozen)
Onion, finely chopped
Tomatoes, chopped
Cashew butter
Garlic, minced
Ginger, minced or grated
Red chile powder
Ground coriander
Ground cumin
Garam masala
Turmeric powder
Salt
Oil or ghee
Fresh cilantro for garnish

Directions

I heat oil or ghee in a large skillet over medium heat.
I add the onions and cook until soft and golden.
I stir in the garlic and ginger, cooking for about 30 seconds until fragrant.
I add the tomatoes, red chile powder, coriander, cumin, turmeric, and salt. I cook until the tomatoes break down and the oil starts to separate from the mixture.
I stir in the cashew butter and a splash of water, mixing well to create a creamy sauce.
I add the paneer cubes and peas, gently stirring to coat them in the gravy.
I simmer for about 5 minutes, then sprinkle in garam masala and stir.
I garnish with fresh cilantro and serve hot with rice or flatbread.

Servings and timing

This recipe makes about 4 servings.
Prep time is approximately 10 minutes, and cook time is around 15 minutes, for a total time of 25 minutes.

Variations

I swap paneer for tofu to make it vegan.
For a richer sauce, I add a splash of cream or coconut milk.
I sometimes add spinach or methi (fenugreek leaves) for extra greens.
A pinch of sugar can balance the acidity if the tomatoes are very tart.
For more heat, I add chopped green chilies along with the garlic and ginger.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the curry gently on the stovetop over medium heat, adding a splash of water if the sauce has thickened too much. It also reheats well in the microwave.

FAQs

Can I use frozen peas?

Yes, I use frozen peas often—they go in straight from the freezer and cook quickly in the sauce.

Does the paneer need to be fried first?

Not necessarily. I like it soft in this dish, but lightly pan-frying it before adding gives it a firmer texture and a golden edge.

Can I make this without cashew butter?

Yes, I can blend soaked cashews with a bit of water to make a paste, or even use almond butter for a different nutty flavor.

How do I make it creamier?

Adding a splash of cream or full-fat coconut milk at the end makes the sauce extra rich and smooth.

Can I freeze mattar paneer?

I can freeze it, but the paneer may change texture slightly. If freezing, I store it in portions and thaw in the fridge before reheating.

Conclusion

This mattar paneer is a quick, flavorful dish that turns simple ingredients into a luxurious meal. The creamy cashew-tomato gravy, tender paneer, and sweet peas create a comforting balance that I love serving with warm bread or fluffy rice. It’s easy enough for weeknights but special enough for guests.