Paneer Matar Masala Curry is a dish that's equal parts cozy and iconic. Let's talk a bit more about the Paneer Matar Masala curry. The soft, pillowy paneer cubes and delicious juicy green peas are cooked in a spicy tomato and onion gravy! It's like a flavor party where everyone's invited, and the paneer and peas are the MVPs. Here's the tea: the base of this paneer matar masala curry recipe is a rich masala that gets its oomph from roasted spices, garlic, ginger, and the holy grail of Indian cooking fresh tomatoes. Toss in green peas (aka matar), fry the paneer to golden perfection, and let it all simmer into a thick, velvety curry. Oh, and don't forget a splash of cream or cashew paste at the end it's the plot twist that makes this dish a true showstopper. Perfect with naan, rice, or even spooned straight from the pot (no judgment), Paneer Matar Masala Curry is comfort food with a side of elegance. It's vegetarian, protein-packed, and totally adaptable—whether you're a spice fiend or keeping it mild.

• 300 gms paneer
• 4 onion
• 3 tomatoes
• 1 tbsp ginger garlic paste
• 1 cup peas
• 1/2 tsp hing
• 0.5 tsp jeera
• 0.25 cup coriander leaves
• 1/2 tsp red chilli powder
• 0.25 tsp kitchen king masala
• 0.25 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp oil
• 1 tsp salt

• Paneer matar masala curry is the creamy, comforting classic you need to spice up your dinner game—rich, flavorful, and packed with the perfect blend of spices to wow your taste buds. Ready to crush this recipe? Here's the ultimate paneer matar masala curry recipe you've been craving!
• Start by heating 1 tablespoon of oil in a deep pan over medium heat. Toss in 1/2 teaspoon of jeera (cumin seeds) and let them sizzle until aromatic, then add 1/2 teaspoon of hing (asafoetida) for that signature earthy kick. Next, add 4 finely chopped medium onions and saut until golden brown because caramelized onions are where the magic begins.
• Stir in 1 tablespoon of ginger-garlic paste and cook for a minute until the raw smell disappears. Add 3 finely chopped medium tomatoes and cook them down until soft and jammy. Toss in 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, ¼ teaspoon of kitchen king masala, ¼ teaspoon of garam masala, and 1 teaspoon of salt. Mix well to create a flavorful, aromatic masala base.
• Now, add 1 cup of fresh or frozen peas and cook for a few minutes, letting them soak up the masala vibes. Pour in about 1 cup of water to loosen the curry, then bring it to a gentle simmer. While it's bubbling away, cut 300 grams of paneer into cubes. You can lightly pan-fry the paneer for an extra layer of flavor, but it's totally optional!
• Add the paneer cubes to the curry and gently stir to coat them in the masala. Simmer for another 5 minutes, letting all the flavors mingle beautifully. Adjust the seasoning if needed and finish with a sprinkle of ¼ cup of freshly chopped coriander leaves for that vibrant, herby touch.
• Serve this recipe of paneer matar masala curry hot with fluffy naan, buttery parathas, or a steaming bowl of rice. It's rich, spicy, and totally drool-worthy—the ultimate crowd-pleaser for a cozy dinner. Dig in and enjoy the curry vibes!