Matar Paneer recepie

On December 06

Matar  Paneer recepie


  • 3/4 cup boiled green peas
  • 2 1/2 cups paneer (cottagte cheese) cubes
  • 2 tbsp butter
  • 1 tsp chilli powder
  • 1/2 tsp cumin seeds (jeera) powder
  • 1/2 tsp garam masala
  • salt to taste
  • 1 tsp cornflour dissolved with 2 tbsp water
  • 1 tablespoon oil
  • 2 onions
  • 1” piece ginger
  • 4 cloves garlic
  • 100ml tomato puree
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • 1/4 teaspoon haldi
  • 1/2 teaspoon red chili powder
  • 2 teaspoon dhania powder
  • 1 tbsp honey
  • 1/4 cup milk
  • 1/4 cup fresh cream
  • 1 packet Saffola Masala Oats
  • water as required to make gravy
  • 2 tablespoon fresh coriander, finely chopped, for garnish
  • lime juice if desire

How to make Matar Paneer


Step 1

Grind the onions, ginger and garlic to a paste

Step 2


Heat the butter in a broad non-stick pan, add the prepared paste and cook on a medium flame for 1 to 2 minutes,

Step 3


Sauté until light brown and fragrant

Add the dry spices and sauté briefly, and then add the peas Add the chilli powder, cumin seeds powder, garam masala, dried fenugreek leaves and ½ cup of water, mix well and cook on a medium flame for 1 minute.




Stir fry for 2 minutes until brightly colored {if peas are hard, microwave for 2 minutes before using}

Add the tomato purée and salt and simmer until the sides leave oil.



Add the honey, milk and fresh cream, mix well and cook on a medium

Now add the oats and fry for 1 minute. Add about 1/2 cup water and stir continuously until it begins to form thick gravy

Step 6



Yes, really goodone.

Could have been better.



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