Cookbook:Matar Paneer

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Matar Paneer
Matar Panir mit Chapati - Mutter Paneer with chapati.jpg
Category Indian recipes
Servings 3
Time 40 min
Note Paneer (Cottage Cheese) with Peas Gravy

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Procedure[1][edit | edit source]

Frying Paneer

  1. Heat some oil in a deep pan.
  2. Add paneer cubes in it. Fry from all the sides till golden brown. (Low-Medium heat)
  3. Remove paneer from the pan on a kitchen towel.


  1. Add ginger-garlic in the same pan. (Remove extra oil)
  2. Add chopped onion to it. Stir till onion becomes translucent.
  3. Add roughly chopped cashews to it. Mix well.
  4. Add chopped tomatoes in it and mix. Cook well. (Medium heat)
  5. Turn off the gas when tomatoes have left all the water. Take it out and let it cool.
  6. Transfer it to a blender.
  7. Also add soaked dry red chillies in it. (Cut the chillies in half and remove seeds. Soak them in hot water for 30 minutes)
  8. Blend them smooth.

Matar Paneer

  1. Heat oil in a pan.
  2. Add cumin seeds/jeera in it. Fry till it starts to crackle.
  3. Add turmeric, chilli powder, coriander powder and garam masala in it. Mix well. (Low heat)
  4. Now add blended puree in it and mix well. (Medium heat)
  5. Add salt and mix.
  6. Now add green peas/matar in it. Mix well.
  7. Add some water and cover it till the peas are fully cooked.
  8. When done, take off the lid and add paneer in it. Mix well. Add more water if required.


  1. Heat a small pan/tadka pan.
  2. Add 1 tsp oil in it. Add ½ tsp red chilli powder to it. Mix well.
  3. Turn off the gas and add the tadka in the matar paneer while serving.

Notes, tips, and variations[edit | edit source]

  • Paneer is a pressed uncured cheese usually made fresh. It can be bought in Indian or specialty grocery stores, or tofu can be substituted if paneer is not available.

External links[edit | edit source]