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+ servings

Matar paneer




  • 250 grams paneer
  • ½ cup green peas
  • 2 teaspoon Kashmiri red chilli powder
  • 1 teaspoon garam masala
  • 3 tablespoon ghee (can be replaced with oil)
  • 1 large onion chopped
  • ½ inch ginger grated
  • 1 clove garlic grated
  • ½ cup tomato puree
  • 10 cashew
  • 3 tablespoon yogurt
  • 1 tablespoon poppy seeds
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon dried fenugreek leaf (kasuri methi)
  • A few coriander leaves for garnish
  • Salt to taste


  • Soak cashew in water for 30 minutes
  • Grind the poppy seeds into a fine powder in a coffee grinder. (Alternatively, if you have an Indian mixer, soak the poppy seeds for an hour and grind along with other ingredients in step 4)
  • In a frying pan or kadhai, heat 1 tablespoon ghee. Lightly fry paneer cubes. Set aside
  • In the same pan saute onion on medium heat until golden brown. Add ginger, garlic and saute for 1-2 minutes. Let it cool completely
  • Grind the cooled onion, ginger, garlic mix along with cashew, poppy seeds, tomato puree, and yogurt into a smooth paste
  • In the same frying pan, add 2 tablespoon ghee. Add the ground mixture and bring it to boil
  • Add Kashmiri red chilli powder, cumin powder, coriander powder, and salt. Mix well. Add some water if the mixture is too dry
  • Reduce heat, cover and simmer until completely cooked and the oil separates
  • Add green peas, mix well. Add 1 cup hot water and bring to a boil
  • Reduce heat, cover and simmer until peas are cooked
  • Add paneer, mix well. Simmer for 2-3 minutes till you reach the required consistency
  • Rub kasuri methi between your palm and add it in. Also, add garam masala. Mix well. Garnish with coriander leaves
  • Serve hot with rice / roti / naan