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Restaurant Style Matar Paneer/ Matar Tofu

Matar Paneer is a Rich Creamy Delicious Curry made with Boiled Peas and Cubed Paneer/Tofu. The curry is a smooth sauce made with an onion-tomato base and will become your favorite right away!
5 from 1 vote
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Course: Main Course
Cuisine: Indian
Keyword: Easy Dinner Recipes, Easy Lunch Recipes, Matar Paneer, Paneer Recipes, Vegan Recipes, Vegetarian Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 10 minutes
Total Time: 30 minutes
Author: Aayushi Patel

Ingredients

For the Curry Sauce

  • 1 Tbsp Vegetable Oil/ Butter/ Vegan Butter I used butter.
  • 2 Dried Kashmiri Dried Red Chillies I suggest to use Kashmiri Dry Red Chillies as they give a beautiful color to the curry and are not spicy.
  • 1 Medium Onion Roughly Chopped
  • 1+ 1/2 Small Tomato Roughly Chopped
  • 1 Tsp Red Chili Powder
  • 1/2 Tsp Coriander Powder
  • 1/4 Tsp Turmeric Powder
  • 1/4 Tsp Garam Masala
  • 1 Tsp Salt
  • 7-8 Cashews

For Matar Paneer Curry

  • 2 Tbsp Vegetable Oil/ Butter/ Vegan Butter I used Butter.
  • 1 Dry Bay leaf
  • 1 Small Cinnamon Stick
  • 1 Tsp Cumin Seeds
  • 2 Tbsp Garlic-Ginger-Green Chili Paste 7-8 Garlic Cloves + 1/2 inch Ginger + 1 or 2 Green Chilies (Add green Chilies depending on the level of spicy taste you like)
  • 1/2 Cup Water
  • 1/2 Tsp Garam Masala
  • 2 Tsp's Kasuri Methi
  • 1/3 Cup Boiled Green Peas I used Frozen Green Peas. I wash the green peas and boil them quickly in the microwave for about 2-3 minutes.
  • 250 grams Paneer/ Extra Firm Tofu

Instructions

For the Curry Base

  • In a heavy bottom sauté pan, on a medium flame , add 1 Tbsp oil/butter. Let it heat. Add Dried Kashmiri Red Chillies and Roughly Chopped Onions. Sauté them until light brown.
  • To this add roughly chopped Tomatoes. Cook them until mushy. To this add salt, red chili powder, turmeric powder, coriander powder and 1/4th Tsp garam masala. Cook all the spices for about 30 secs. If the Spices stick to the bottom of the pan and add about a tbsp of water.
  • Once the spices are cooked, add cashews and cook them for about 30-45 secs. I like to add cashews for smooth texture and good consistency. Let this mix cool completely.
  • Add the mix to the blender jar once cooled. Pulse it until it turns into a smooth curry sauce. Keep it aside.

For the Final Matar Paneer/ Matar Tofu Curry

  • In the same Sauté pan, add 2 tbsp's of oil/butter. Once hot, add a bay leaf and a small cinnamon stick. Add cumin seeds and let them splutter.
  • Once the cumin seeds splutter, add garlic-ginger- green chili paste. Sauté it until cooked, but we don't want to brown it.
  • Now add the curry sauce we prepared and 1/2 cup water. Mix it well.
  • To this add 1/2 Tsp garam masala and kasuri methi. Let it start to bubble. Add boiled peas and cubed paneer/tofu and give it a good mix. Cook until paneer/tofu is soft.
  • Serve hot with Phulka/rotis (Indian Flatbread), Naan, Parathas, Jeera Rice or Plain Steamed Rice. I served it along with Ghee smeared Phulkas and side of Mint Spiced Indian Buttermilk.