Soft paneer makes a big difference in a festive curry. In this wedding style matar paneer, the gravy is prepared first and the paneer is added only near the end.
Begin with a smooth onion-cashew paste and a cooked tomato-spice base. Combine them, add cream or malai if using, and simmer until the gravy reaches the consistency you like. Cook the peas in this sauce before adding the paneer cubes.
Fold the paneer in carefully and let it warm through on low heat for a few minutes. Avoid prolonged boiling, which can make the cubes feel firm. Finish with coriander leaves and serve the curry while it is hot.
If you are preparing food for guests, you can make the gravy in advance and add the peas and paneer when you are ready to serve. Follow the full shaadi style matar paneer recipe for the step-by-step method.
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