Matar Paneer (green Peas & Cottage Cheese Cooked In Punjabi Style)

Having grown up in Delhi,food cooked by Maa was influenced by Punjabi cuisine. So we all were exposed to a number of Punjabi dishes like Paneer, Chole, Rajma etc that we Bengalis or people in the East did not eat. Here is my take on Matar Paneer that I make regularly at home now....

photo of Mattar Paneer
Total votes: 1067

Sandipa Roy Barman's Secret Indian Recipe !
Preparation Time: 
15 mins.
Cooking Time: 


250 gms Paneer (Cottage Cheese)
1 Cup Peas
2 Onions grated/paste
2 Tomatoes pureed
2 Tsp Ginger Garlic paste
1/2 Tsp Jeera (Cumin seeds)
2 green Cardamoms
I Cinnamon piece
2 Cloves
2 Tsp Coriander powder
1/2 Jeera powder (Cumin)
1/2 Tsp Turmeric
1 Tsp Red Chilli powder
2 Tbps Mustard/ Vegetable Oil
Salt to taste
Water for gravy
Coriander to garnish
Cut paneer into cubes and keep aside. I never fry the paneer but if one wants, one can.
Put oil in a Kadai and temper with cardamom, cinnamon, clove and whole jeera. Then add the onion paste and roast till a little brown.
Add the ginger garlic paste and roast till brown. Add turmeric, red chilli powder, coriander powder, jeera powder and salt and roast till oil separates.
Add the peas and stir for about 2 mintues. Then add the paneer and stir for 4/5 mins.
Finally Add water as per the consistency of the gravy you need. Bring to a boil. Lower heat and simmer for about 5 mins. Garnish with coriander and serve with rotis.