Matar Paneer

Culinary Solutions May 30, 2022


A delicacy relished by all, Mattar Paneer is one of the most popular dishes cooked in India. Paneer chunks and fresh peas are simmered together in a luscious gravy made with tomatoes, onions and spices to give you the perfect burst of flavour in every bite.

Prep Time: 15 mins | Servings: 3

Matar Paneer


Cubed Paneer (Cottage cheese)


Green Peas (frozen / fresh)

½ cup





Garam Masala

1 tsp

Salt – to taste

Red Chilli powder

1 tsp

Green chilli (slit lengthwise)

1 no (opt)

International Sunny Fortified Oil

4 tbsp


1 tsp

Dhaniya Powder / Dry

Coriander powder

1 tsp

Kasuri Methi

1 tsp


1 tsp

Coriander leaves

1 tbsp


¼ cup

For the masala paste:


2 small




1 tbsp

Ginger Garlic paste

½ tsp (opt)

Method of Preparation

Step 1

Soak Cashewnuts in warm water for 10 mins.

Step 2

Fry cubed Paneer in 4 tbsp of International Sunny Fortified Oil till golden brown . Drain and soak the chunks in another bowl of warm water for 5 – 6 mins.

Step 3

Blanch the green peas if using frozen, else cook fresh peas separately till done.

Step 4

For the masala paste: Fry sliced onions till pinkish and translucent. Grind this along with tomatoes, ginger garlic paste and soaked cashewnuts.

Step 5

In a pan, add International Sunny Fortified Oil (or use the International Sunny Fortified Oil drained from fried Paneer) and splutter cumin.

Step 6

Add the onions and fry again till slightly browned. Add green chilli and sauté. Add finely chopped tomatoes and stir well.

Step 7

Now add the masala paste, turmeric, dhaniya powder, red chilli powder, garam masala, salt and stir well till onions are browned and raw smell of the paste disappears.

Step 8

Now add in the Paneer (after draining the water the fried chunks are stored in) and peas one by one and stir lightly. Add salt at this stage.

Step 9

Lower the flame and tip in the milk (this gives a great creamy texture). Add the kasuri methi to this, gently stir and cover and cook for 10 mins.

Step 10

When done, garnish with coriander leaves and serve hot with Naan / Roti / Phulkas.

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