A good shaadi style matar paneer recipe starts with a smooth, well-cooked gravy. Golden onions, tomatoes and cashews create the rich base, while peas and paneer make it a satisfying party dish.

Fry sliced onions until golden, let them cool slightly and blend them with cashews and aromatics. Separately, cook tomato puree with cumin and ground spices until the mixture thickens and oil begins to appear at the edges. Combine the two bases, add a little cream or malai, and adjust the consistency with hot water.

Cook the peas in the gravy before adding the paneer. Fold in the paneer gently during the final few minutes so the cubes stay soft. Finish with fresh coriander and serve with naan, roti or jeera rice.

For the ingredient quantities and complete method, follow this wedding style matar paneer guide.