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6 January, 2016

Matar Paneer (method no 1)

Posted in : main course, north indian curry, paneer recipes, Party recipes, Veg Gravy on by : nrdubey Tags: , , ,

Date – 4.1.2016

About Recipe

Typical north indian style Matar Paneer which is very popular in india. Matar and paneer cook in tomato – onion and cashew gravy, which is very delicious and mouth watery. If you do not want to add cashew, add magaz seeds or poppy seeds. To give restaurant touch I have added malai/cream but for daily cooking you can skip that. And my recommendation is to add at list malai or cashew. You can have this gravy with naan, chapati or paratha. Lets see how to make it.

Pre time – 10 mins

Cooking time – 20 mins

Cuisine – north indian

Recipe type – main

Serve – 3-4

Cup size – 210 ml


Paneer – 200 or 250 g (cut into cubes)

Matar/green peas – 1 or ¾ cup

Ripe red tomato – 2 medium or 1 cup (make paste)

Red chili – ½ tsp

Coriander powder – 1 ½ tsp

Turmeric – ½ tsp

Garam masala – 1 or if home made – 1 tsp

Kasuri methi /dry fenugreek leave – 1 tsp

Oil/butter – 3 tbsp

Water – 1 ¾ cups OR 2 cups

Cream/malai – 2 tsp (optional)

For making paste

Onion – 2 medium or 1 cup(chopped)

Cashew – 8-10 OR magaz seeds -2 tbsp

Ginger – 1 inch

Garlic clove – 4-5

Green chili – 2




Soak cashew in hot water for 15 mins.

In a grinder take onion, cashew, ginger, garlic and green chili and make fine paste.

Heat a tsp oil in non stick – pan and toss paneer for few seconds and leave them in hot water, but if you

want skip this process. (This process will make paneer more tasty).

Heat oil in kadai add grinded paste, red chili, turmeric, coriander powder and garam masala, saute and stir oil separates from The oil.

Add tomato paste and kasuri methi, saute till paste become dry.

Add peas ,water and salt, cook in medium flame until peas cooked.

When the gravy thickens add paneer and cook for a minute then switch off the flame.

Garnish with cream/malai, mix well.

Serve with naan, chapati and paratha.

In Short



Soak cashew in hot for 15 mins


Heat a tsp of oil on pan and saute paneer for few seconds


Leave it in hot water


Grind onion, ginger, garlic, green chilly and cashew, make paste


Heat oil in kadai and place grinded paste


Add coriander, red chilly, turmeric and garam masala powder


Stir and saute till oil separates from masala


Add tomato paste and kasuri methi, fry for some time


Add matar


Add water, cook in medium heat until mater cooked


Cook till gravy reaches desired consistency, add paneer., cook for a minute


Matar – Paneer is ready


Garnish with malai/ cream


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