Matar Paneer

Recipe by
Total Time:
10 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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  • 1/2 cup - Boiled onion paste
  • 2 tbsp - Refined oil
  • 1 tsp - Cumin seeds
  • 1 tsp - Ginger-garlic paste
  • A pinch turmeric
  • 1/4 tsp - Sugar
  • Salt and pepper to taste
  • 1/3 cup - Tomato puree
  • 1 tbsp - Poppy seed paste
  • 1 tbsp - Cashewnut paste
  • 300 gms - Paneer, cubed
  • 1/2 tsp - Garam masala, powder
  • 1 tbsp - Lime juice
  • 1/4 cup - Cooked peas for garnishing

How to Make Matar Paneer

  • Grind to a paste, 2 cups shelled and cooked pea, 2 green chillies.
  • To prepare the boiled onion paste, steam 2 large onions in pressure cooker for 1 minute. Strain and blend to a paste.
  • Heat the oil in a non-stick skillet. Temper with cumin seeds. When they stop spluttering, add the boiled onion paste and ginger garlic paste. Fry on low fire for 2-3 minutes.
  • Add the ground peas, turmeric, sugar, salt. Stir and fry for another 3-4 minutes.
  • Stir in the tomato puree, cashewnut and poppy seed paste mixed with one cup of water. Bring to boil.
  • Add the paneer. Cook on medium heat for 5 mins. uncovered, stirring continually. Add the garam masala powder, lime juice and freshly ground pepper to taste.
  • Remove and garnish with fresh coriander, cooked peas and cashewnuts (optional).
  • Serve with pullao.