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Matar Paneer
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Matar Paneer Recipe

Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Author Raksha Kamat


  • 1 cup green peas
  • 200 gms fresh paneer/cottage cheese 1 packet
  • 10 cashewnuts crushed
  • 2 medium sized onion chopped
  • 3 medium sized tomatoes chopped
  • 10 Garlic Pods peeled and chopped
  • 1 inch ginger chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon Coriander seeds
  • 1 inch cinnamon bark
  • 1 bay leaf torn
  • 2 cloves
  • 5 black peppercorns
  • 1 teaspoon turmeric powder
  • 2 teaspoon red chili powder
  • 2 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 2 tablespoon curds/yogurt
  • 1 tablespoon kasoori methi
  • Some Coriander Leaves chopped for garnish
  • 2 tablespoon oil


  • Let us prepare matar paneer. Boil the green peas and keep aside.
  • Heat a kadai and add oil.
  • Add cashewnuts and fry till it turns brownish.
  • Add whole spices like bay leaf, cumin seeds, coriander seeds, cloves and black peppercorns and wait till the oil gets infused with spice content. Do not burn the spices.
  • Add onion and sauté till it turns pinkish.
  • Add garlic and ginger and sauté.
  • Add tomatoes and sauté till they turn mushy.
  • Switch off the gas and let this cool down.
  • After the contents form the kadai cools down, blend the onion tomato mixture. If needed add 1/2 cup water.
  • Again heat the kadai/wok, add oil.
  • Add the spice powders like turmeric powder, red chili powder, coriander powder and garam masala and fry for 2 minutes.
  • Pour the onion-tomato paste from the blender and mix well. Sauté for 5 minutes.
  • Add paneer cubes and mix well.
  • After 2 minutes add the boiled green peas.
  • Add 2 tablespoon curds/yogurt and mix well.
  • If the gravy is too thick, add 1/2 cup water or as required.
  • Add crushed kasoori methi and mix well. Add salt to taste.
  • Garnish with chopped coriander leaves.


Serve this matar paneer hot with naan, phulkas or rotis.
Addition of curds/yogurt is optional.