Paneer Matar Malai is a rich, creamy and delicious restaurant style curry made with cottage cheese and fresh green peas. It is quite different from the Dhaba Style Matar Paneer although most of the basic ingredients are the same. Malai refers to cream and this curry couldn’t get anymore creamier & richer. It is a high-calorie restaurant style paneer curry that’s brilliant for an indulgence! Malai Matar Paneer is creamy & rich from the fact that we use fresh cream, whisked fresh yogurt and cashew cream/milk. For a vegan version, use tofu and skip the fresh cream & yogurt. It tastes best with any Indian flat bread and I served it with my Palak Paratha.
Key Ingredients
Paneer, known as Indian Cottage Cheese is one of the main ingredients. I chopped it into thick cubes so that it can soak up in all the creamy curry. Matar, known as Green Peas is the other main ingredient. As much as possible, try to use fresh green peas (frozen or fresh shelled) for best results. Onions are cooked to a golden brown to get a beautiful caramelized flavor. Cashews are such an integral part of this curry and we will use them soaked, ground into a smooth paste. Thick Curd/Plain Yogurt replaces the use of the tomatoes in this Malai Matar Paneer Curry. It also adds to the creaminess, counteracting with the sweetness of the onions & green peas. A dash of Fresh Cream is added towards the end of the curry to round up the flavor and enhance the taste. Spice Powders like Kashmiri Red Chilli Powder, Coriander Powder, Garam Masala Powder, Turmeric Powder, are used in making this masala gravy. Fresh Cilantro, Kasoor Methi & Green Chillies are used to flavor the curry too. For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Paneer Matar Malai
This Paneer Matar Malai recipe is beginner friendly and is very simple despite a few elaborate steps. Follow the below tips and notes to make it right every single time.
Using fresh thick curd ensures the gravy is not too tangy and at the same time, turns out thick and creamy.This curry is all about flavor. Cook on low flame until the oil/fat separates from the curry at each step for developing the best flavor.To keep paneer soft, always blanch paneer cubes in hot water and then directly add it to the gravy. I don’t recommend frying paneer as it hardens quickly.I use frozen fresh green peas, all homemade. During the peak winters, I buy fresh green peas in bulk. I shell them, wash and blanch them before drying completely to be stored in ziplock bags in freezer.
Substitutions & Variations
Along with cashews, you can also use almonds to enhance the flavor and creaminess of the curry. For vegan version, skip yogurt/plain curd & fresh cream altogether and use tofu in the place of paneer. If you wish, add 1 tomato pureed to the curry and skip the yogurt.
Serving Suggestions
Paneer Matar Malai tastes best when served hot with any Indian flat bread. It can also be served on a side with pulao or biryani. Garnish with finely chopped cilantro for a vibrant, restaurant style curry. Leftover curry can be stored in the fridge in an airtight container for a day, reheated before serving.
Similar Recipes
Paneer Matar Malai Recipe with Step by Step Pictures
In a heavy pan heat 1 tablespoon oil and add 1 teaspoon shahi jeera, let it splutter. Next add 1 large onion finely chopped along with 1-2 green chillies slit across. Cook until the onions are translucent, golden brown & soft. Add 1 teaspoon ginger garlic paste. Cook for 2 mins until the raw smell is gone. Add ½ tablespoon Kashmiri red chilli powder, ½ teaspoon coriander powder ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder. Cook for 2-3 mins on low flame. Next add ¼ cup fresh thick curd whisked thoroughly. Mix well and cook on medium flame for another 3-4 mins until the oil separates. In a blender add ¼ cup cashews (soaked preferably for 15-20 mins in hot water/milk) and some water/milk, grind into a smooth paste to make cashew cream. Add it to the pan. Add 1 teaspoon sugar and salt as needed, mix well. Add water if needed as the curry can get thick very quickly. Keep covered and cook on low flame until oil floats on top and the curry is thick. Add ½ cup fresh peas to the curry, cook for a couple of minutes. Next add 200 grams paneer cut into thick cubes (blanched in hot water for a minute). Mix well and add some water, cook covered for 4-5 mins on low flame. Now add 2 tablespoon fresh cream and mix well. Continue cooking on low flame. Add 1 teaspoon kasoor methi. Mix well. Add extra water as needed to adjust the consistency of the curry. Cook again for 4-5 mins covered until the curry is thick. Garnish with 2-3 tablespoon finely chopped fresh cilantro. Remove from heat. Serve hot with any Indian flat bread of your choice.
Recipe Notes
Adjust spices as per preference.It is optional to use yogurt and can be replaced by pureed tomatoes.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
