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Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)

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Mattar Paneer is a classic North Indian curry with tender paneer cubes and sweet peas in a rich, creamy tomato gravy. Made in just 25 minutes with cashew butter for a silky sauce, this vegetarian favorite is perfect for both busy weeknights and special dinners. Serve with naan, roti, or basmati rice for a comforting meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Curry
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

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)

Instructions

Heat oil or ghee in a large skillet over medium heat. Add onions and sauté until soft and golden.

Stir in garlic and ginger; cook for 30 seconds until fragrant.

Add tomatoes, red chile powder, coriander, cumin, turmeric, and salt. Cook until tomatoes break down and oil begins to separate from the masala.

Stir in cashew butter and a splash of water, mixing until smooth and creamy.

Gently add paneer cubes and green peas. Simmer for about 5 minutes, stirring occasionally.

Sprinkle in garam masala, stir, and garnish with fresh cilantro.

Serve hot with naan, roti, or steamed basmati rice.

Notes

For a vegan version, substitute paneer with tofu and use oil instead of ghee.

Add cream or coconut milk at the end for a richer sauce.

Stir in spinach or fresh fenugreek leaves for added greens.

Balance tart tomatoes with a pinch of sugar if needed.

For extra heat, add chopped green chilies along with the garlic and ginger.

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