Matar paneer (No onion/garlic)

Matar paneer is a delicious Indian curry prepared with cottage cheese and peas which are usually simmered in tomato and onion based gravy. This curry tastes equally good when its made with tomato based gravy minus onion/garlic.

Cashews make this dish super creamy and also balance tangy tomatoes with its sweetness. It pairs really well with flatbreads like chapatis, naan, tandorri roti, parantha and rice. I love eating it next day with bread. I feel it tastes even better the next day, somehow flavour develops more.

Its hearty, healthy, flavourful and perfect for weekday meals.

Matar Paneer is one of my favourite Indian curries. As a kid, I was kinda fussy when it came to eating roti sabzi but I would always get excited at the sight of matar paneer. This creamy matar paneer made with tomato and cashew based gravy is a regular in our house specially during festivals like Diwali, Holi, Sankarat and Navratri when we avoid using onion and garlic in kitchen.
Since Navratri is going on, you can try No onion/garlic Chana masala too.

Matar Paneer is one of those dishes which comes together easily in the morning for packing lunch for my husband. Its a luscious restaurant style dish yet you don't have to put too much effort.

Creamy and tangy Indian curry Matar paneer. Tastes great with flatbreads like chapati, naan, tandoori roti and parantha and rice.

Type: Main course
Diet: Vegetarian
Serving: 4-5 people

Ingredients

250 gms malai paneer (Cottage cheese)
1/2 cup peas
4 roughly chopped medium sized tomatoes
1 whole green chili
7-8 broken whole cashews
3 Tsp Cooking oil
1/2 Tsp cumin seeds
2 whole dried bay leaf (tej patta)
1/4th tsp turmeric powder
1/2 Tsp red chili powder
1 Tsp coriander powder
1/4th tsp garam masala powder
1/2 Tsp sugar
salt to taste

Method

Cut whole paneer block into small cubes and keep aside.

Boil peas in a pot by adding salt and 1/2 tsp sugar. Once peas are done, strain under cold water and keep aside.

In a blender, puree tomatoes, cashew and green chilli together.

In a heavy bottom pan or kadhai, heat oil.

Add cumin seeds and once they crackle, add bay leaves.

Immediately add pureed tomatoes. Season with salt and add turmeric. Stir and cover with a lid to cook.

Once tomato puree is cooked and releases oil, add chilli powder,sugar and coriander powder. Stir well and let all spices cook for 15-20 seconds.

Now add 1/2 cup water and garam masala. Cook for further 5-10 minutes.

Finally add diced cottage cheese and boiled paneer.

Taste and adjust the seasoning and spices.

Serve hot.

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Keeping with the spirit of Navratri, if you are looking for more dishes, try these

NO onion/garlic Chana Masala