Ingredients

  • Serves 4 people
  • For the Matar Paneer Masala:

    3 tomatoes, roughly-chopped

    1 white onion, roughly-chopped

    2 green chilies, roughly-chopped 

    ½ inch ginger, roughly-chopped

    2 to 3 garlic, roughly-chopped

    15 g fresh coriander leaves, roughly-chopped

    4 to 5 whole black peppercorns

    2 to 3 cloves

    ½ inch cinnamon

    3 g coriander seeds

     

  • For the Matar Paneer:

    250 to 300 g Paneer (cottage cheese)

    200 g Matar (pea), fresh or frozen

    300 ml water

    30 g cashew paste (30 g cashews boiled in 50 ml water and blended into a fine paste)

    3 g cumin seeds

    2 g turmeric powder

    3 g red chili powder

    3 g Garam Masala powder 

    5 g sugar

    15 g Ghee

    3 to 4 g salt to taste

     

  • For garnishing:

    few sprigs of fresh coriander

     

Matar Paneer (Cottage Cheese and Green Pea Curry)
Recipe Courtesy of
Asian Food Network

Matar Paneer (Cottage Cheese and Green Pea Curry)

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Matar Paneer is a North-Indian delicacy from India’s Northern province of Punjab. It features the classic combination of Paneer (cottage cheese) and Matar (peas). Matar Paneer is flavored with a tomato and cashew-based sauce, giving it immense richness. Enjoy your Matar Paneer with a hot tandoor Roti or with steaming rice.
  • Easy
  • 15 min
  • 15 min
  • 15 min
  • 2 steps
  • 22 Ingredients
  • Easy
  • 2 steps
  • 22 Ingredients
  • 15 min
  • 15 min
  • 15 min

Instructions

  1. Make the Matar Paneer Masala

    • In a blender, add all the ingredients for Matar Paneer Masala.
    • Grind all the ingredients to a smooth paste.
    • Water is not required for the grinding. Ensure that the cashew is completely blended and that there are no small bits and pieces of cashews in the paste.
    • Keep the ground paste aside in a bowl.
    Make the Matar Paneer Masala


  2. Make the Matar Paneer

    • In a large pot over medium heat, add Ghee and heat. Add the cumin seeds and cook them until you hear a crackling sound or for 1 minute.
    • Add the Matar Paneer Masala paste from the previous step and stir well. Cook for 10 to 12 minutes or more on a low flame until it is completely cooked.
    • Add all the dry spice powders – turmeric powder, red chili powder, Garam Masala powder, followed by the peas and cashew paste. Stir again.
    • Add water and season with 3 to 4 g of salt.
    • Cover the pot and cook for about 6 to 8 minutes until the peas are cooked.
    • Add the Paneer cubes and simmer for 1 to 2 minutes on a low heat, or till the Paneer cubes get cooked. 
    • Do not overcook as the Paneer can easily become dense and hard
    Make the Matar Paneer


Plate and Serve!

Serve the Matar Paneer hot and garnish with a few sprigs of coriander

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • For the Matar Paneer Masala:

      3 tomatoes, roughly-chopped

      1 white onion, roughly-chopped

      2 green chilies, roughly-chopped 

      ½ inch ginger, roughly-chopped

      2 to 3 garlic, roughly-chopped

      15 g fresh coriander leaves, roughly-chopped

      4 to 5 whole black peppercorns

      2 to 3 cloves

      ½ inch cinnamon

      3 g coriander seeds

       

    • For the Matar Paneer:

      250 to 300 g Paneer (cottage cheese)

      200 g Matar (pea), fresh or frozen

      300 ml water

      30 g cashew paste (30 g cashews boiled in 50 ml water and blended into a fine paste)

      3 g cumin seeds

      2 g turmeric powder

      3 g red chili powder

      3 g Garam Masala powder 

      5 g sugar

      15 g Ghee

      3 to 4 g salt to taste

       

    • For garnishing:

      few sprigs of fresh coriander

       

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