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–+ servings
a bowl of matar paneer
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5 from 2 votes

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.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Diet: Jain, No Onion No Garlic, Vegetarian

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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