Paneer Matar Malai | Malai Matar Paneer

Ingredients

• 100 gpaneer or cottage cheese, cut into thick cubes
• 75 g (½ cup)fresh green peas
• 1 largeonion, finely chopped
• 35 g (¼ cup)cashews, soaked and blended smooth
• 120 ml (½ cup)thick curd
• 45 ml (3 tbsp)fresh cream
• 15 ml (1 tbsp)oil
• 1 tspshahi jeera
• 1 tspginger garlic paste
• ¼ tspturmeric powder
• 1 tspcoriander powder
• 1 tspKashmiri red chilli powder
• ½ tspgaram masala powder
• 1 tspsugar
• 1 tspkasoor methi
• 1–2green chillies
• 2–3 tbspfresh coriander leaves, finely chopped
• as neededsalt
• as neededwater

Instructions

1. 1

   Heat the oil

   Warm 1 tbsp oil in a heavy-based pan. Add 1 tsp shahi jeera and let the seeds splutter.

2. 2

   Add the onion

   Add 1 large finely chopped onion and 1–2 green chillies slit lengthways.

3. 3

   Cook until soft

   Cook until the onion is soft, translucent and golden brown. Stir in 1 tsp ginger garlic paste and cook for 2 minutes, until its raw aroma has gone.

4. 4

   Stir in spices

   Add 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, ¼ tsp turmeric powder and ½ tsp garam masala powder.

5. 5

   Cook with curd

   Cook the spices over a low heat for 2–3 minutes. Whisk ½ cup fresh thick curd thoroughly, then add it to the pan.

6. 6

   Reduce the sauce

   Mix well and cook over a medium heat for 3–4 minutes, until the oil separates.

7. 7

   Blend the cashews

   Blend ¼ cup cashews, preferably soaked in hot water or milk for 15–20 minutes, with a little water or milk until smooth. Add the cashew paste to the pan.

8. 8

   Season the curry

   Add 1 tsp sugar and salt as needed, then mix well. Add water if required, as the curry can thicken quickly.

9. 9

   Simmer covered

   Cover the pan and cook over a low heat until the curry is thick and oil floats on top.

10. 10

    Add the peas

    Stir in ½ cup fresh peas and cook for a couple of minutes.

11. 11

    Add the paneer

    Add 100 g paneer cut into thick cubes, blanched in hot water for a minute. Mix, add a little water, then cover and cook over a low heat for 4–5 minutes.

12. 12

    Stir in cream

    Add 2 tbsp fresh cream and mix well. Continue cooking over a low heat.

13. 13

    Add kasoor methi

    Stir in 1 tsp kasoor methi. Add more water if needed to adjust the curry's consistency.

14. 14

    Finish the simmer

    Cover and cook for another 4–5 minutes, until the curry is thick.

15. 15

    Garnish and serve

    Scatter over 2–3 tbsp finely chopped fresh coriander and remove the pan from the heat.

16. 16

    Serve hot

    Serve hot with an Indian flatbread of your choice.

What is paneer matar malai?

Paneer matar malai is a North Indian curry pairing paneer with matar, or peas, in a creamy sauce. Malai refers to cream, and this version layers fresh cream with cashew paste for a particularly smooth, rich finish.

The dish works because the mild cheese and sweet peas balance the warm spices. It is served here with Indian flatbread, which is well suited to scooping up the thick sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 18g protein, 22g carbs, 30g fat.

Paneer, cashews, cream and oil contribute most of the fat, while paneer and curd provide much of the protein. Peas, onion, cashews and the small amount of sugar contribute carbohydrates. For a more balanced plate, serve a measured portion with flatbread and a generous fresh vegetable side.

Build the flavour base

Whole spices: let the shahi jeera splutter in the oil to release its aroma before adding the onion.

Onion and aromatics: cook the onion until soft and golden, then give the ginger garlic paste time to lose its raw smell. This makes a rounded base for the spices.

Keep the curd smooth

Whisked curd: beat it thoroughly before adding it to the pan so it is less likely to form lumps.

Gentle heat: cook the curd with the spices, stirring, and avoid letting the pan get fiercely hot. The recipe uses a medium heat for the short reduction, then a low heat for the covered simmer.

Make a silky cashew sauce

Soaked cashews: soaking them in hot water or milk for 15–20 minutes helps them blend smoothly. Add only a little liquid at first, then blend until no coarse pieces remain.

Adjust the consistency: the sauce can thicken quickly once the cashew paste is added. Add water a little at a time so it stays thick but can still coat the paneer and peas.

Get the paneer and peas right

Peas first: give the peas a couple of minutes in the curry before adding the paneer, as directed. Fresh peas should be tender but still hold their shape.

Paneer gently: briefly blanching the cubes in hot water helps soften them. Once they are in the sauce, keep the heat low and avoid vigorous stirring so they stay intact.

Finish with cream and herbs

Fresh cream: stir it in after the paneer has simmered, then continue cooking gently. The final covered cook of 4–5 minutes lets the flavours come together and the sauce thicken.

Kasoor methi and coriander: stir in the kasoor methi for its distinctive savoury aroma, then finish with chopped fresh coriander off the heat.

What to serve alongside

Flatbread: serve the curry hot with your choice of Indian flatbread, such as roti or naan, to catch the sauce.

A fresh side: a simple salad or lightly dressed vegetables can add contrast to the creamy curry. Keep the accompaniment plain enough that the paneer and spices remain the focus.

Recipe notes & tips

• Soak the cashews in hot water or milk for 15–20 minutes before blending for a smoother paste.
• Whisk the curd well before it goes into the pan.
• Add water gradually after adding the cashew paste; the sauce thickens quickly.
• Blanch the paneer cubes in hot water for a minute before adding them.
• Keep the heat low once the paneer is in the curry and stir gently.
• Taste the sauce before serving and adjust the salt as needed.

Variations

• Adjust the chilli: use one green chilli or less chilli powder for a milder curry.
• Use frozen peas: add them straight from frozen and cook until tender.
• Make it richer: add the full 3 tbsp fresh cream listed in the ingredients.
• Make it dairy-free: use a suitable plant-based paneer and cream alternative, noting that the flavour and texture will differ.
• Serve with rice: offer steamed rice instead of flatbread to accompany the sauce.

Common mistakes to avoid

• Adding unwhisked curd: it can turn lumpy; whisk it thoroughly before adding.
• Using high heat with curd: the sauce may split; cook it gently and stir as it reduces.
• Blending dry cashews: the paste can stay grainy; soak them for 15–20 minutes first.
• Adding too much water at once: the curry can become thin; add it in small amounts as needed.
• Stirring the paneer roughly: the cubes may break apart; fold them into the sauce gently.
• Overcooking the paneer: it can become firm; follow the covered 4–5 minute simmer and keep the heat low.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a pan over a low heat, adding a splash of water if the sauce has thickened; avoid boiling.

Frequently asked questions