Matar Paneer Recipe with VRD Masale Whole Spices

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VRDADMIN

On June 12, 2025

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Here’s a flavorful recipe for Matar Paneer (Peas and Paneer Curry) using a variety of whole spices from VRD Masale to bring depth and authenticity to this beloved dish.

Ingredients:

200g paneer (cottage cheese), cubed
1 cup green peas (fresh or frozen)
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
2 tomatoes, chopped
1 teaspoon ginger-garlic paste
1 green chili, slit (optional, for heat)
Salt, to taste
Fresh coriander leaves, chopped (for garnish)
Whole Spices from VRD Masale:
2 bay leaves
1 teaspoon cumin seeds
2-3 green cardamom pods
1-2 cloves
1-inch cinnamon stick
1 dried red chili (optional, for heat)
Ground Spices from VRD Masale:
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala (or your special spice blend)

Instructions:

Heat the oil/ghee: In a large pan, heat the oil or ghee over medium heat. Add the whole spices (bay leaves, cumin seeds, cardamom pods, cloves, cinnamon stick, and dried red chili). Let them sizzle for about 30 seconds until fragrant.

Sauté onions and ginger-garlic paste: Add the finely chopped onions to the pan and sauté until golden brown, about 7-8 minutes. Add the ginger-garlic paste and green chili (if using) and sauté for another minute until the raw smell disappears.

Cook the tomatoes and ground spices: Add the chopped tomatoes and cook until they soften and the oil starts separating from the masala. Stir in the turmeric powder, coriander powder, cumin powder, and salt. Cook for another 2-3 minutes until the spices are well blended.

Add peas and paneer: Add the peas and cubed paneer to the pan, mixing well to coat them in the masala. If you prefer a softer texture for the paneer, you can lightly fry the paneer cubes in a separate pan before adding them to the curry.

Simmer and cook: Add a little water to the pan (about 1/2 cup or more, depending on the desired consistency). Cover and cook for 10-12 minutes on low heat, allowing the peas to cook through and the flavors to blend. Stir occasionally to ensure the curry doesn’t stick.

Finish with garam masala: Once the curry is cooked and the peas are tender, sprinkle in the garam masala and give it a gentle stir. Let it simmer for another 2-3 minutes.

Garnish and serve: Garnish with fresh chopped coriander leaves. Serve your Matar Paneer hot with naan, roti, or steamed basmati rice.

Notes:

The whole spices from VRD Masale (bay leaves, cardamom, cinnamon, etc.) create a flavorful base that adds a rich aroma and depth to the curry.
For extra creaminess, you can add a tablespoon of cream or yogurt just before serving.
Adjust the heat by adding or reducing the number of dried red chilies or green chili to your taste.
This Matar Paneer made with the finest whole spices from VRD Masale will surely elevate your meal with its authentic taste and aromatic flavors!
Let me know if you need any further tweaks or details!