Recipe

Shaadi Style Matar Paneer Recipe | Rich & Creamy Wedding Style Curry

Team Chukde

28/09/2026

Every Indian celebration table needs one rich, creamy curry that guests remember. Shaadi style matar paneer delivers soft paneer, bright green peas, and a deep onion-tomato gravy with balanced spices. Many home cooks struggle to get the same wedding-hall taste because the gravy turns watery or the spices taste flat. This recipe solves that with clear steps, practical kitchen observations, and the right masala.

In my experience testing this dish for family gatherings, the difference comes from proper paste grinding, correct oil separation, and a good Matar Paneer Masala. Follow these steps and you get a festive curry ready in about 35–40 minutes.

Why This Version Works for Parties

Shaadi style matar paneer uses a smoother, slightly richer gravy than everyday home versions. The base comes from fried onion paste, tomato puree, cashews, and a touch of cream or malai. Green peas stay bright and paneer stays soft when you add them at the right time.

From practical kitchen observations, most people add paneer too early. This makes the cubes hard. Add them only in the last few minutes for the best texture.

Ingredients (Serves 4)

• 300 g paneer, cut into cubes
• 1 cup green peas (fresh or frozen)
• 2 medium onions, sliced
• 3 medium tomatoes, pureed
• 10–12 cashews
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 2 tbsp curd or 2 tbsp fresh cream/malai
• 3 tbsp oil or ghee
• 1 tsp cumin seeds (jeera sabut)
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1½ tsp coriander powder
• 1–1½ tsp Chukde Matar Paneer Masala
• Salt to taste
• Fresh coriander leaves for garnish + water as needed

Step-by-Step Method

1. Make the Onion-Cashew Paste

Heat 1 tbsp oil in a pan. Fry sliced onions until golden. Cool slightly. Blend with cashews, ginger-garlic paste, green chillies, and curd into a smooth paste. This paste gives the gravy body and mild sweetness.

2. Prepare the Tomato Base

Heat the remaining oil or ghee. Add cumin seeds and let them crackle. Pour in tomato puree, turmeric, red chilli powder, coriander powder, and salt. Cook on medium heat until oil separates from the sides. This step builds the core flavour.

3. Combine and Simmer

Add the onion-cashew paste to the tomato base. Mix well and cook for 4–5 minutes. Stir in cream or malai. Add hot water to reach medium gravy consistency. Let it simmer for 3–4 minutes.

4. Add Peas and Paneer

Add boiled or thawed green peas. Gently fold in paneer cubes. Sprinkle Chukde Matar Paneer Masala and mix carefully. Cover and cook on low heat for 3–4 minutes so the paneer absorbs the flavours without turning rubbery.

5. Finish and Serve

Garnish with chopped coriander. Serve hot with naan, roti, paratha, or jeera rice.

Practical Tips from the Kitchen

• Fry onions properly for better colour and taste. Under-fried onions leave a raw note.
• Always use hot water when adjusting gravy thickness. Cold water can stop the cooking process.
• For a no-onion version, skip onions and add a pinch of hing (asafoetida) after the cumin tadka.
• Pressure cooker method: After combining pastes and spices, add peas and water, cook for 2–3 whistles, then add paneer.
• Instant Pot: Use sauté mode for the pastes, then pressure cook peas for 3 minutes, release, and finish with paneer.

Common Mistakes to Avoid

• Overcooking paneer makes it dense.
• Adding all spices at once without cooking the tomato base reduces aroma.
• Using cold cream can split the gravy. Add it after the base is ready.

Storage and Leftovers

Store leftover matar paneer in an airtight container in the fridge for up to 2 days. The gravy thickens, so add a splash of warm water while reheating. Paneer stays softer if you reheat gently on low flame.

Frequently Asked Questions

How do I make matar paneer thicker for party style?

Cook the onion-cashew and tomato pastes longer until oil separates and reduce the water. A spoon of cream or cashew paste also helps.

Can I make this recipe without onion and garlic?

Yes. Skip onion and garlic. Add a pinch of hing after cumin seeds and proceed with the tomato and cashew base.

When should I add the paneer cubes?

Add paneer only in the last 3–4 minutes so it stays soft and absorbs the gravy flavours.

How long does leftover matar paneer last?

Keep it in an airtight container in the fridge for up to 2 days. Reheat gently with a little water.

Can I use frozen peas?

Yes. Thaw them first or add directly and cook a couple of minutes longer.

Conclusion

Shaadi style matar paneer is easy once you focus on the paste, oil separation, and correct timing for the paneer. Using a dedicated Matar Paneer Masala helps bring consistent flavour without complicated spice mixes. Try this method for your next gathering and adjust the spice level to your family’s taste.

Explore more whole spices and ready masalas on the Chukde Spices website. For general guidance on handling spices, you can also refer to the Spices Board of India and FSSAI food safety resources