Reshmi Matar Paneer (Amar D. Gupta | Siliconeer)

It’s a classic, a favorite of all ages that’s not for the bold at heart. Mildly spiced, a little sweet, this vegetarian curry tops the charts on most restaurant menus. Chef Sanjay Patel shows how to make it at home.


  • 300 gms paneer
  • 1 cup peas
  • 1 cup corn
  • ¼ cup chopped cashew nuts
  • 1¼ cups water, add as required
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp garam masala powder
  • ½ cup heavy whipping cream (optional)
  • ½ tsp sugar
  • 2.5 tbsp cooking oil
  • ¼ cup cilantro (for garnishing)
  • salt to taste

For the masala paste:

  • ¾ cup chopped tomatoes
  • ½ cup chopped onions
  • 2 green chilies, chopped
  • ½ inch ginger chopped
  • 2-3 garlic, chopped
  • 2 tbsp chopped cilantro
  • 12 whole cashews, chopped
  • 4 to 5 black peppercorns
  • 2 to 3 cloves
  • ½ inch cinnamon
  • 1 tsp coriander seeds


Blend all the ingredients mentioned under “masala paste” in a blender to a smooth paste. No need to add water while grinding. Keep aside.

Heat oil; add ½ tsp cumin seeds & sauté till they splutter. Add the ground masala paste and stir. Sauté for 10-12 minutes or more on a low to medium flame till the oil separates from the paste. Add all the dry spice powders – turmeric powder, red chili powder, garam masala powder and stir well. Add cream and cook for a minute while stirring. Then add the peas, corn and chopped cashew nuts and cook for few minutes. Add water and season with salt. Cover the pot and simmer on slow heat until the peas and corn are cooked. If the curry appears thin, then simmer till it reaches the desired consistency. If the gravy appears thick, then add some water and simmer.

Add the paneer cubes. Simmer for 1-2 minutes on a low flame or till the paneer cubes get cooked. For a slight sweet taste, you can also add sugar right before you add paneer cubes. Don’t overcook as the paneer could become hard. Once cooked, garnish with fresh cilantro.