Creamy Cashew Matar Paneer Recipe

Matar Paneer is a beloved North Indian comfort food that frequently graced our family dinner table on chilly Sunday evenings. This recipe uses a quick cashew paste to recreate the luxurious texture of your favorite Indian restaurant's gravy without hours of simmering. It is a heartwarming dish that brings everyone together over a bowl of warm, spiced goodness.

Ingredients

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1 tablespoon vegetable oil7 ounces paneer, cut into 1-inch cubes1 medium yellow onion, finely chopped1 teaspoon ginger-garlic paste1 cup canned tomato puree10 raw cashews, soaked in 3 tablespoons warm water and blended to a smooth paste1/2 teaspoon turmeric powder1 teaspoon garam masala1/2 teaspoon Kashmiri red chili powder1 cup frozen green peas1/2 cup warm water1/2 teaspoon salt, or to taste2 tablespoons fresh cilantro, chopped for garnish

Instructions

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1

Heat the vegetable oil in a large pan over medium heat, add the cubed paneer, and fry for 2 to 3 minutes until light golden brown on all sides.

2

Remove the paneer cubes from the pan and immediately soak them in a bowl of warm water to keep them soft and tender while you prepare the curry.

3

In the same pan, add the chopped onions and sauté for 5 minutes until soft and translucent, then stir in the ginger-garlic paste and cook for 1 minute until fragrant.

4

Pour in the tomato puree, turmeric powder, garam masala, Kashmiri red chili powder, and salt, then cook for 5 minutes until the oil begins to separate from the gravy.

5

Stir in the cashew paste and cook for an additional 2 minutes, then pour in the half cup of warm water and stir well to create a smooth, bubbling sauce.

6

Drain the paneer cubes and add them to the pan along with the green peas, then cover and simmer on low heat for 5 minutes until the peas are tender.

7

Garnish the warm curry with fresh chopped cilantro and serve hot alongside fresh naan bread or steamed basmati rice.

Tips

• Soaking the fried paneer cubes in warm water for 10 minutes keeps them incredibly soft and prevents them from becoming rubbery in the curry.
• If you do not have a high-powered blender for the cashew paste, soak the cashews in boiling water for 15 minutes before blending to ensure a perfectly smooth texture.
• Adjust the consistency of the gravy by adding a splash of warm water at the very end if the cashew paste thickens the curry too much.

Substitutions

• Swap paneer for extra-firm tofu — press and drain the tofu well before cubing to make this dish completely dairy-free.
• Swap raw cashews for raw sunflower seeds — soak and blend them the same way to make a nut-free creamy gravy.
• Swap frozen green peas for canned peas — drain them thoroughly and add them during the last 2 minutes of simmering so they do not get mushy.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen up the gravy as it will naturally thicken when cold.

FAQs

Can I make this dish vegan?

Yes, you can easily make this vegan by substituting the paneer with extra-firm tofu and ensuring you use vegetable oil instead of ghee.

Why is my paneer rubbery?

Paneer becomes rubbery if it is overcooked during the frying process. Sauté it just until lightly golden and soak it in warm water until you are ready to add it to the curry.

Can I freeze Matar Paneer?

While you can freeze this curry for up to a month, the texture of the paneer and green peas may become slightly grainy upon thawing. For the best taste and texture, it is highly recommended to enjoy this dish fresh.