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Matar Paneer - Indian Cuisine

Hi, my name is Naveen Singh, I am staying in Bangalore. I am Hotel Management graduate, passout from CIHMCT, Chandigarh .

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

6 Pax



  • 1 Tsp Cumin seeds
  • 4 nos Cloves
  • 3 nos Green cardamon
  • 3 nos Cinnamon stic
  • 35 Gms Garlic, Paste
  • 35 Gms Ginger, Paste
  • 150 Gms Tomato
  • 200 Gms Onions, Roughly chopped
  • 10 nos Cashewnuts, Soaked in hot water
  • 1 Tsp Red chilli powder
  • 1 Tsp Turmeric powder
  • 1 Tsp Coriander powder
  • 200 Gms Green peas, Frozen or fresh
  • 1/2 Tsp Garam masala powder
  • 400 Gms Paneer, Cut into diced
  • As per taste Salt
  • 5 Gms Kasoori methi
  • 15 ml Fresh cream, Amul or any other
  • 50 Ml Desi Ghee
  • 3 nos Bayleaf


  1. Take a skillet,add pure Desi ghee make it hot ( if u don't like ghee then u can replace it with refined oil)add cumins,when it starts splutters,add cloves,cinnamon stic,green cardamon,Bayleaf and saute it for a minute( check the image 1 no.)
  2. Now add roughly chopped onions and saute it till it becomes translucent then add ginger garlic paste,saute it for 2 minutes then add roughly chopped tomatoes and Cashewnuts then cook it till it is completely done,now make it cook and make a fine paste in the blender .(check the images from no.2 to 4)
  3. Now take a clean skillet add little Desi ghee or oil ,make it hot and add the paste from the blender and add salt as per the taste, add turmeric powder,red chilli powder,coriander powder toss it well untill it releases oil on top then add diced paneer pieces,green peas & add fresh Amul cream mix it well then add water, check the texture,taste and consistency then add finally kasoori methi a pinch ( take little kasoori methi put it on hot tawa and remove the moisture contain by making it dry,then take it on your palm and crumble it nicely to make a smooth powder).
  4. Pour it on the serving dish and accompanied by your choice of Naan/Roti or steamed basmati rice.

© 2021 Naveen Kumar Singh

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