Matar Paneer Recipe

You go in any North Indian restaurant Matar Paneer is the must served side dish. Paneer gives many options for vegetarians. It can be used in combination with any of the veggies like palak (spinach), peas etc.. and prepared as a side dish for roti/rice. Matar Paneer is the easy option with less effort using Paneer.

1 roughly chopped
Green chilly
1 roughly chopped
Paneer/cottage cheese
¾ cup
frozen peas/fresh peas (matar)
1 cup
Red chilli powder
1 tea spoon
Garam masala
1 tea spoon
Coriander powder
1 tea spoon
Cashew nuts
1 table spoon soaked in hot water for around 20 mins
1 table spoon
Mustard seeds
½ tea spoon
Cumin seeds
½ tea spoon
Small onion

1. Grind green chilli and onion together to coarse paste and keep aside.  Grind tomato to make tomato puree.  Grind cashew nut in 2 tablespoon of water and keep them aside.
2. If you are using fresh peas you can boil it in pressure cooker upto 2-3 vissels and drain the water.
3. Heat oil in a pan when heated, add mustard seeds, cumin seeds, onion and sauté for few seconds.  Add the onion paste fry until onion become translucent.
4. Add tomato puree sauté for few seconds. Add red chilli powder, garam masala powder, coriander powder. Mix well and fry this well for few mins until oil separates.
5. Add cashew nut paste, salt and mix well. Fry this well for 4-5 minutes, wait until oil completely gets separated.
6. Add frozen peas ½ glass of water mix well and cook this for few minutes.
7. Add chopped paneer cubes and mix well. Cook this for 4-5 minutes with covered lid.
(I haven't included the image for adding cashew nut paste since the image got corrupted)
8. Serve this hot with roti.

  • If you are using fresh peas you can boil it in pressure cooker upto 2-3 vissels. If using frozen peas thaw them before using.