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Instant Paneer Matar is a quick and comforting North Indian curry made in just 15 minutes. Soft paneer cubes and tender green peas are cooked in a smooth onion-tomato masala that needs no slow frying or long prep. With blended spices, this dish gives full dhaba-style flavour in minimum time. Perfect for busy weekdays, sudden guests, or effortless home cooking. A fast recipe with truly satisfying taste.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cut paneer into small cubes.
Make a fine paste of onion, tomatoes, green chillies, garlic, ginger, cashews, coriander stems, kashmiri red chilli powder, coriander powder, and salt.
Heat oil or butter in a pan. Crackle cumin seeds and turmeric powder. Add the prepared paste and fry until oil separates, which will take around 5-7 minutes.
Add paneer cubes, green peas, and biryani masala or garam masala. Adjust the thickness of the gravy by adding water if needed.
Close the lid and cook for 2 minutes.
Turn off the flame and garnish with fresh coriander leaves. Paneer matar goes well with pulav, paratha or kulchas.
If cashews are not available, you can add milk cream while making the paste.
Adjust the spice level by increasing or decreasing the amount of green chillies and kashmiri red chilli powder.
For a richer taste, use butter instead of oil.
Add paneer at the end , otherwise it may turn hard if overcooked.
Can I use frozen peas instead of fresh peas?
Yes, frozen peas can be used. Just ensure they are thawed before adding to the dish.
Can I substitute paneer with tofu?
Yes, tofu can be used as a substitute for paneer, especially for a vegan version of the dish.
What can I serve Paneer Matar with?
Paneer Matar pairs well with kulchas, jeera rice, or pulav.
Can I make this dish ahead of time?
Yes, you can prepare the gravy ahead of time and add paneer and peas when reheating.
Is it necessary to use cashews in the paste?
Cashews add creaminess to the gravy, but you can skip them or substitute with almonds if preferred.
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