January 14, 2014

Matar Paneer

Matar paneer is a beautiful gravy with Green peas and Cottage cheese!

It’s winter. And time for many winter-specials like oranges, grapes, red carrots, gooseberries, green peas (matar). During this season, we make maximum use of fresh Green Peas available in the market. Shelling them is a big boring task but with an interesting movie on, a trashcan on one side (to throw the ‘cover’!) and an airtight container on the other, that can be conquered too. Using frozen peas otherwise through the year, fresh peas are so much welcome that I use them in my cooking every other day. The best part is that Peas/Matar goes well with almost everything; add it to this Soya Nuggets Curry and it will only be better. Since it gets cooked very quick.

You have fresh peas in stock and you do not think of Matar Paneer, is it that even possible? Paneer is a winner in every way and Matar Paneer, an absolute delicacy. I made this for a Sunday Lunch. Bro-in-law was also home and I was geared up to dish out a ‘not-so-routine’ meal. And thus happened this winter’s first (I know it’s late for a first!) Matar Paneer with Cauliflower pulav and Raita.
Raita’s not in the picture.
About Cauliflower pulav? I had no idea what I was making until it was ready :D Just a simple rice with only cauliflower and onion. My refrigerator was out of other veggies.

Let’s go back to Matar Paneer.

Ripe Tomatoes – 2 large                                
Onion – 1
Oil – 1 tsp + 1 tbsp
Garlic – 2 pods
Pepper – 5
Green peas/Matar – ¾ cup
Paneer – 200 gms
Cream – 2 tbsp
Garam Masala – 1 tsp
Coriander powder – 1tbsp
Chilli powder
Turmeric powder
Coriander leaves

Getting Paneer ready:
Cut the block of paneer into cubes/pieces and drop in hot water for 10 min and then use. Alternately, microwave paneer in a bowl of water for a minute. This will also make it soft. I don’t prefer frying paneer, never been lucky with it, always got hard paneer after frying  :(

How I prepare: 
1.     Saute roughly chopped tomatoes, onion, garlic, pepper in 1 tsp oil. Grind into a fine paste when cool.
2.     Heat 1 tbsp oil in a pan and add cumin seeds. When they crackle, add the green peas. Pour or sprinkle some water, and cook it covered with a lid. (because peas tend to burst as it cooks) You may also use cooked peas and skip this step. Start with next step and add peas along with paneer.
3.     When the peas are almost cooked add the ground paste. Then add turmeric powder, chilli powder and salt. Mix and cook for 2-3 minutes.
4.     Add about a cup of water and boil covered.
5.     Next add paneer cubes, garam masala, coriander powder. Mix well.
6.     Lastly, add cream and taste test. This taste test will definitely make you proud :P
7.     Finish off with chopped coriander leaves.

The moment cream is added, the gravy will become tastier (and heat will reduce, so use chilli powder accordingly). If you think the gravy is not thick, add half a spoon of corn flour while still boiling and it will thicken the gravy – though this is only a saviour trick, not a routine part of any gravy recipe. Serve matar paneer with chapati, roti, jeera rice or pulav. Before serving, give it some time so that the paneer gets to know the gravy well enough and blends in the flavor.


  1. Awesome....:-)...btw which was that interesting movie...kabhie khushi kabhie gham...??..:-P..

  2. Cauliflower pulav + matar paneer + raita watta delicious combo. Mouth watering n finger licking , yummy

  3. Very well written!!...great job

  4. A great combo of meal. I love cauliflower pulao and matar paneer. Thank u fr the wonderful recipe of paneer. Will surely prepare the same. Thank u for the share.


  5. This recipe sounds rich and delicious.. Very well made Fabulous recipe. Looks so so so yummy!
    kabab restaurant in south delhi