Monday, 5 January 2015


Matar paneer is a very common yet highly popular side dish eaten along with roti / naan. My son loves paneer and can eat it in any form, but its not the same with Mutter (green peas). So pairing up the two, he polishes it off without any complaints at all. So here you go with the recipe ....



Matar / mutter / green peas (shelled and pressure cooked till tender)
1 cup
Paneer / cottage cheese (cut in chunky cubes)
150 gms.
Onion (finely minced)
3 nos
Ginger garlic paste
1 tbsp
Tomato large (pureed)                 
2 nos
Maida / refined flour
1 tsp
Jeera pdr / cumin pdr
½ tsp
Dhania pdr / coriander pdr
1 tsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
1 tsp
Garam masala pdr
½ tsp
3 – 4 tbsp
Dahi / curd (beaten smooth)
1 tbsp
Cashew paste
1 tbsp
Coriander leaves chopped
2 – 3 sprigs
Fresh Cream for garnishing
1 tsp


1.       Sprinkle a little refined flour over the paneer cubes.

2.       Rub the flour all over it.

3.       Heat 2 – 3 tbsp oil, shallow fry or you can also deep fry the paneer in hot oil till golden brown. Remove on to an absorbent kitchen paper and keep till further use.

4.       In the same oil in which you fried the paneer (reduce the amount if you feel its too much), add in the onions and ginger garlic paste.

5.       Sauté in medium heat till soft, golden brown and oil starts to separate out.

6.       Now add in the tomato puree and again sauté till the tomato is cooked and oil starts to separate out.

7.       Add in all the masalas and fry them in oil for half a min.

8.       Tip in the boiled peas and ½ - ¾ cup water. Bring to a boil.

9.       Add in the curd, cashew paste and salt, stir and simmer. The gravy will thicken a little.

10.   Switch off the flame and add in the paneer pieces. Cover and allow the paneer to soak up the juices.

11.   If initially the gravy was a little runny do not worry as the paneer will absorb a little.

12.   Serve hot with Indian flat bread garnished with coriander leaves and drizzled over with a little fresh cream.

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