Paneer Peas Masala

Ingredients

• 250 gPaneer
• ½ cup (about 75 g)Peas (frozen peas work well)
• 2 mediumOnions, finely chopped
• 1½–2 tsp eachCrushed or grated ginger and garlic
• 2 tspChilli powder
• 2–2½ tspCoriander powder
• ½ tspTurmeric powder
• ½–1 tspGaram masala
• 1–2 mediumTomatoes, puréed
• ½ tbspKasuri methi (dried fenugreek leaves)
• ¼ tspJeera (cumin seeds)
• 1 tbspCashew nuts
• 1 tspPoppy seeds (optional)
• 2 tbsp, plus ¼–½ cup (60–120 ml)Hot water, for soaking and blending the cashews and poppy seeds
• 1½ cups (360 ml)Hot water, for the curry
• To tasteSalt
• As neededOil
• To tasteCoriander leaves, chopped

Instructions

1. 1

   Make the paste

   Soak the cashew nuts and poppy seeds in 2 tbsp hot water for 10–15 minutes. Grind them into a smooth paste.

2. 2

   Cook the spices

   Heat oil in a pan and add the jeera. Add the onions and fry until golden brown. Stir in the ginger and garlic and cook for 2–3 minutes, until their raw smell has gone. Add the masala powders and cook for 2–3 minutes. Add the puréed tomatoes, salt and kasuri methi, then mix well.

3. 3

   Simmer the curry

   When oil begins to appear around the masala, add the paneer and peas and mix well. Pour in 1½ cups hot water and bring to the boil. Lower the heat, cover and cook until the gravy thickens. Stir ¼–½ cup hot water into the cashew and poppy seed paste, then add it to the curry. Stir and cook for 3–5 minutes. Garnish with chopped coriander leaves and take the pan off the heat.

What is paneer peas masala?

Paneer peas masala is an Indian curry pairing fresh, mild paneer with sweet green peas in a spiced gravy. Paneer is a fresh cheese widely used in South Asian cooking, where it holds its shape as it simmers.

This version builds flavour from browned onions, tomato and ground spices, then finishes with a cashew and optional poppy seed paste. That paste gives the gravy a rounded, creamy body without masking the paneer.

Build the spice base

Onions: take time to fry them to a deep golden colour; they form much of the curry’s savoury foundation.

Ginger and garlic: cook them after the onions until their raw aroma fades, then add the powdered spices briefly so they bloom in the oil without scorching.

Tomato and fenugreek: puréed tomato brings acidity and moisture, while kasuri methi adds a distinctive herbal note. Stir thoroughly so the spices and tomato combine into an even masala.

Make a smooth finishing paste

Soaking: give the cashews and optional poppy seeds 10–15 minutes in hot water to soften them before grinding.

Blending: aim for a smooth paste rather than a coarse one, then loosen it with ¼–½ cup hot water before adding it to the curry. This helps it mix into the gravy evenly.

Watch the gravy

Oil appearing around the tomato masala is a cue that it has cooked down before the paneer and peas go in. Once the hot water is added, keep the curry at a gentle simmer rather than a hard boil.

The gravy is ready for its finishing paste when it has thickened to your liking. Cook for the final 3–5 minutes after adding the paste so it melds with the sauce.

Keep the paneer tender

Paneer: cut it into pieces of a similar size so they warm through at roughly the same rate. Stir gently when adding it to avoid breaking the cubes.

Peas: frozen peas can go straight into the pan with the paneer. Simmer only until the curry is hot and the gravy reaches the desired thickness.

Adjust the heat and consistency

Chilli powder: the recipe uses 2 tsp, so reduce it if you prefer a milder curry; the amount of heat can vary by brand. Garam masala is also given as a range, allowing you to choose a more or less aromatic finish.

Water: the initial 1½ cups makes the simmering gravy, while the extra water loosens the nut paste. Add within the stated ranges and judge the final consistency in the pan.

Serve it with

Rice is a simple match for the spiced gravy, while chapati, roti or naan can be used to scoop it up. A cooling yoghurt side or a crisp salad can add contrast to the warm, rich curry.

Finish with chopped coriander leaves just before serving to bring a fresh note to the sauce.

Recipe notes & tips

• Chop the onions finely so they brown evenly and blend more readily into the gravy.
• Use hot water for both soaking the nuts and loosening their paste.
• Add the powdered spices after the ginger and garlic, and keep them moving in the pan.
• Taste before serving and adjust the salt and garam masala within the recipe’s ranges.
• Stir gently once the paneer is in the pan to help keep the pieces intact.

Variations

• Leave out the poppy seeds: make the finishing paste with cashews alone.
• Make it milder: reduce the chilli powder to suit your preference.
• Use fresh peas: add them in place of frozen peas and simmer until tender.
• Add a creamy finish: stir in a little cream just before taking the curry off the heat.
• Serve it dry-style: use less of the initial hot water and simmer until the gravy is thicker.

Common mistakes to avoid

• Pale onions: keep frying until golden brown, as the recipe relies on them for a deeply savoury base.
• Scorched spices: cook the powders for only 2–3 minutes and stir so they do not catch.
• Lumpy paste: soak the nuts and seeds for the full 10–15 minutes, then grind until smooth.
• Watery gravy: keep the pan covered and simmer until the sauce thickens before adding the paste.
• Broken paneer: mix gently after adding it rather than stirring vigorously.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan over a low heat, adding a splash of water if the gravy has thickened; avoid vigorous boiling, which can make the paneer tough.

Frequently asked questions