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–+ servings

Peas Paneer Curry

250kcal
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Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Mutter Paneer is a classic North Indian curry made with soft paneer cubes and tender green peas simmered in a gently spiced, tomato-onion gravy. Comforting, mildly rich, and full of homestyle flavor, it’s the kind of everyday dish that feels both satisfying and familiar. Paired with roti, naan, or a bowl of steamed rice, Mutter Paneer is a timeless favorite that brings simple ingredients together in the most delicious way.
Servings 4
Course Entree
Cuisine Indian

Ingredients

  • 1 tbsp Olive Oil or other suitable cooking oil
  • 8 oz Paneer
  • 1 cup Peas
  • 1 cup Red Onions coarsely chopped
  • 1 cup Red Ripe Tomatoes coarsely chopped
  • 1 tbsp Ginger-garlic Paste
  • 1-2 Green Chillies optional, adjust per your heat level preference
  • 1/2 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/4 tsp Turmeric
  • 1/4 tsp Kashmiri Red Chili Powder
  • 1/4 tsp Garam Masala
  • 1/2 tsp Dried Fenugreek Leaves Kasuri Methi, optional
  • 1 tbsp Cilantro Finely Chopped
  • 1/2 tsp Salt adjust to taste

Method

Preparation
  1. Put the onions, tomatoes, green chilies and ginger-garlic paste in a blender and make a puree. See the recipe note regarding browning the onions first.
    1 cup Red Onions, 1 cup Red Ripe Tomatoes, 1-2 Green Chillies, 1 tbsp Ginger-garlic Paste
  2. Boil the peas on the stove or in a microwave for about 2 minutes until tender, drain the water and put aside.
    1 cup Peas
  3. Cut the paneer into cubes.
    TIP: Optionally, to make the dish richer, you can lightly brown the paneer in a pan with a little oil before adding to the sauce.
    8 oz Paneer
Cooking
  1. Heat the oil in a nonstick pan and add the cumin seeds. When the cumin seeds start sizzling add the onion-tomato puree and cook on medium heat for about 10 minutes stirring occasionally.
    1 tbsp Olive Oil, 1/2 tsp Cumin Seeds
    Onion Tomato Puree base for Curries
  2. When you see the oil separating out of the puree add all the spices (except for the dried fenugreek leaves) and the salt to the pan.
    1 tsp Coriander Powder, 1/4 tsp Turmeric, 1/4 tsp Kashmiri Red Chili Powder, 1/4 tsp Garam Masala, 1/2 tsp Salt
  3. Mix the spices in and cook for another 3-4 minutes.
  4. Add the Paneer and the Boiled Peas to the pan. Mix in the Peas and Paneer and cook for another 2 minutes.
    8 oz Paneer, 1 cup Peas
  5. Add in a cup of hot water reduce the heat to low and simmer for 6-8 minutes.
  6. Add the cilantro and the dried fenugreek leaves (crush them in your palms when adding) to the pan and mix it in. Turn off the heat and Matar Paneer is ready.
    1/2 tsp Dried Fenugreek Leaves, 1 tbsp Cilantro

Nutrition

Serving1 portionCalories250kcalCarbohydrates11gProtein11gFat18gSaturated Fat9gPolyunsaturated Fat0.5gMonounsaturated Fat3gCholesterol37mgSodium350mgPotassium164mgFiber3gSugar4gVitamin A325IUVitamin C19mgCalcium297mgIron1mg

Notes

Choosing how you want to handle the onions
The steps in this recipe are simplified - the onions and tomatoes are pureed and cooked together. You can choose to brown the onions first for a deeper savory flavor and a richer, more layered gravy. When browning the onions, cook them patiently until lightly golden.
If you’re blending and cooking the onions and tomatoes together, allow the mixture to cook long enough for the raw flavors to mellow and the oil to begin separating slightly to ensure a smooth, well-balanced, homestyle masala.

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