I had never made Matar Paneer before. This was my first attempt. On our Delhi trip, a few months back, T had a chance to taste this completely North Indian version of Mattar Paneer. He loved the chunky paneer spread with peas – both his favorite – so much that he insisted that I make this when we get back home. So last week, I thought to oblige to his request and here is how I made this one.

  • Preparation Time: 5 min
  • Cooking Time: 15-20 min
  • Recipe Level:  Easy
  • Serves 2
  • Source: Mom
  • Cuisine: North Indian
  • 2 cups of cubed paneer pieces
  • 1 large tomato
  • 1 cup of peas
  • 1 tsp cumin seeds or jeera
  • Pinch of hing or asafoetida
  • 1-2 medium sized Green chillies
  • shredded ginger
  • 1 tbsp red chilly powder
  • Salt to taste
  • 1 tsp garam masala
  • 1 tsp of lemon juice
  • Cilantro for garnish (optional)
  • Cut Paneer slab to medium size cubes and keep aside
  • In a Kadhai on medium heat, add cumin seeds to splutter and hing
  • Add green chillies and ginger, followed by tomato to make a gravy
  • After water leaves sides of tomato, add red chilly powder and mix
  • Now add paneer cubes and lid the kadhai
  • After 2-3 min, add peas, followed by salt, garam masala, and lemon juice
  • Sim the gas burner and cook for another 5 min
  • Garnish with Cilantro and serve

Matar Paneer is best enjoyed with Indian breads such as puri or phulka.

Mad Notes:
  • Thaw peas if using frozen packet peas
  • You can use home-made paneer or pick a slab ready-made paneer like amul or equivalent
  • Add onions (if your prefer) before adding tomatoes
  • Lid the kadhai for faster cooking

Matar Paneer