Recipe- Delicious Creamy Matar Paneer Curry

This Creamy Matar Paneer Curry is the kind of recipe that will save the day when your paneer cravings strike! Its super quick, yummy and is gluten free! Nothing beats a creamy, comforting and luscious curry, isn’t it!?

Welcome to my second favorite way to eat paneer – creamy matar paneer curry. Because everyone needs an easy paneer recipe in their life and this one right here is everything that a good paneer curry should be creamy, comforting, luscious.

Ingredients

1 teaspoon Jeera or Cumin Seeds
1 Onion finely chopped
1 teaspoon Ginger Garlic Paste
3 Tomatoes finely chopped
1 teaspoon Red Chilli Powder
1 tablespoon Coriander Powder
1/2 teaspoon Turmeric Powder
1/2 cup Greek Yogurt or Hung Curd
1 teaspoon Kasuri Methi optional
3/4 teaspoon Garam Masala Powder
250 grams Paneer or Indian Cottage Cheese, cut into 1 inch pieces
3/4 cup par boiled Green Peas or frozen Matar, thawed and boiled
Salt to taste

Method

* Heat oil in a pan and add cumin seeds. Once they start to crackle add onions and ginger garlic paste.

* Saute the onions for a few minutes till translucent and add tomatoes, salt and all the spices. Mix well, and cover and cook for 5-7 minutes till the tomatoes are cooked through.

* Whisk yogurt in a bowl, and add the onion tomato mixture one tablespoon at a time to the bowl, mixing well after each time.

* After 5-6 tablespoons, transfer the yogurt mixture back into the pan. This method helps avoid the yogurt curdling.

* Switch off the flame and use a hand blender to blend the curry to a consistency that you like. This step is completely optional.

* Switch the flame back on and add the peas, garam masala and kasuri methi. Mix and simmer for 5 minutes and then add the paneer.

* Mix well and simmer for another 2-3 minutes and turn off the flame. Serve creamy matar paneer curry hot with parathas and rice.