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–+ servings
a bowl of matar paneer

Matar Paneer (No Onion No Garlic)

By Jigna
This Matar Paneer curry is without onion and garlic, delicious, creamy, satisfying, and easy to prepare! It consists of soft paneer and green peas in tomato-cashew gravy with Indian spices and herbs.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Indian, North Indian
Course Main Course, Side Dish
Diet Jain, No Onion No Garlic, Vegetarian
Servings 4

Video

Ingredients
  

For The Gravy

  • 1 tablespoon oil
  • 2 green cardamoms
  • 3 cloves
  • 5-6 black peppercorns
  • 1 teaspoon cumin seeds
  • 1 green chili chopped
  • ½- inch ginger peeled and chopped
  • 12 cashews
  • 3 large tomatoes chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 1 teaspoon red chili powder or to taste
  • ½ teaspoon salt

For The Matar Paneer

  • 1 tablespoon ghee or oil
  • 1 cup boiled green peas
  • Prepared gravy
  • 300 g paneer cubes
  • Salt to taste
  • ½ teaspoon garam masala or to taste
  • ½ cup water or as required
  • 1 teaspoon Kasoori methi
  • 2 tablespoon finely chopped coriander leaves
  • 1-2 tablespoon light or heavy cream (optional)

Instructions
 

Making The Gravy

  • Heat oil in a pan or Kadai and add green cardamoms, black peppercorns, cloves, and cumin seeds. Allow the cumin seeds to sizzle.
  • Add chopped green chili and ginger, and saute for a few seconds. Then add cashews and chopped tomatoes, mix well, and cook for two minutes.
  • Add salt, turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and cook for 7-8 minutes or until tomatoes are soft, stirring occasionally.
  • Turn off the heat and let the tomato mixture cool down a bit. Then, transfer it to the blender jar and blend it into a smooth puree. Set aside.

Making The Matar Paneer

  • Heat ghee or oil in a pan or Kadai and add boiled green peas. Cook for 2 minutes and add prepared tomato gravy. Mix well and continue cooking for 7-8 minutes.
  • Add paneer cubes, ½ cup of water, salt to taste, and garam masala. Mix gently and cook for 4-5 minutes. Add more water to adjust the consistency if your gravy is too thick.
  • Finally, add Kasoori methi, coriander leaves, and cream. Mix well, cook for a minute, and turn off the heat. Transfer the Matar Paneer to a serving bowl and serve as you desire.

Serving Suggestions

  • Serve this delicious curry with any Indian flatbread of your choice. It goes well with Roti, Tandoori Roti, Naan, Kulcha, or Paratha.
  • You can also serve the Matar Paneer with plain rice, Jeera Rice, or Pulao.

Notes

  1. Tomatoes: It is best to use fresh and ripe tomatoes.
  2. Cashews: Cashews bring richness and creaminess to the gravy, so don’t skip them. Instead of whole cashews, you can use broken cashews for a cost-effective option.
  3. Gravy: The key to smooth gravy is to blend the tomato mixture well. If your blender doesn’t grind it well, make sure to pass the sauce through a fine sieve. That will make the gravy silky smooth and velvety. Also, cook the gravy for a long enough time to remove the raw taste of tomatoes.
  4. Green Peas: You can use fresh or frozen green peas. Boil or steam the green peas until they are cooked thoroughly.
  5. Paneer: Use fresh and soft paneer for the best taste. If possible, use Homemade Paneer to make the curry delicious.

Nutrition (Approximate Values)

Calories : 355kcalCarbohydrates : 12gProtein : 14gFat : 29gSaturated Fat : 14gPolyunsaturated Fat : 2gMonounsaturated Fat : 5gTrans Fat : 0.01gCholesterol : 59mgSodium : 354mgPotassium : 267mgFiber : 4gSugar : 4gVitamin A : 689IUVitamin C : 23mgCalcium : 390mgIron : 2mg
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