Malai Matar Paneer (Punjabi Cream Peas Paneer Curry)
Malai Matar Paneer is a classic Punjabi/North Indian rich creamy curry where paneer cubes and green peas are simmered in a velvety yogurt-cashew-poppy seed paste gravy. Onion, garlic, green chili, and coriander powder build the base; fresh cream and ghee finish it. The cashew-poppy seed paste gives natural creaminess. Served with butter naan, jeera rice, or laccha paratha as a restaurant-style favorite.
Ingredients
- Garlic — 1 tsp (ground)
- Paneer — 200 g (fresh)
- coriander powder — 1 tsp (ground)
- Cashew Nuts — 1 tbsp (ground)
- green chillies — 1 tbsp (ground)
- green peas — 1 cup (chopped)
- Curd — 108 g (whole)
- Poppy Seeds (Gasagase) — 0.5 tbsp (ground)
- Coriander Leaves — 1 tbsp (chopped)
- onion — 0.5 cup (chopped)
Method
- To begin making the Malai Matar Paneer recipe, in a kadai/wok heat oil and add garlic paste.
- As it turns light brown, add chopped onion.
- Fry onion until the onion becomes soft and translucent.Next, add poppy seed paste, green chilli paste, coriander powder, salt, sugar and cook it for about 5 minutes.
- After 5 minutes, add green peas and yogurt.
- Cook the same for about 3 to 4 minutes.
- Once the green peas are soft, add paneer cubes and give a stir.
- Add 1/2 cup of warm water and let it cook for 5 minutes.After 5 minutes, add cashew nut paste and cook for about 7 to 8 minutes.
- Check seasoning and garnish it with some chopped coriander leaves and give a stir.
- Malai Matar Paneer is ready to serve.Serve Malai Matar Paneer along with Lauki Raita, Kachumber Salad and Phulkas for a weekday meal with your family.
Common questions
- How many calories in one plate of Malai Matar Paneer (Punjabi Cream Peas Paneer Curry)?
- 238 kcal per plate.
- How much cooking time?
- 45 min — 20 min prep, 25 min cooking.