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Punjabi Matar Paneer

  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x


This Creamy Punjabi Matar Paneer taste just from your favourite Restaurant. Richly Satisfying, comforting and flavorful.


  • 1 cup Paneer/Cottage cheese
  • 2 tbs Oil
  • 1/2 cup peas
  • 1 tbs Chilli powder-
  • 1 tsp Turmeric powder
  • 1 tsp Salt
  • 3/4 cup Milk

To grind:

  • 1 Onion
  • 1 Tomato
  • 2 inch Ginger
  • 6 Garlic
  • 1 tbs Fennel seeds
  • 1 stick Cinnamon
  • 3 Cloves
  • 1 Cardamom
  • 4 Dry redchilli
  • 10 Cashews


  1. Firstly, grind all the ingredients listed under “ to grind” to a fine paste by adding 1/3 cup of water.
  2. Heat up oil in saute pan, add cumin, add freshly ground masala, keep saluting for 5 to 8 mins over a low-medium heat.Keep stirring to avoid burn-out.
  3. Once the masala has sauted well, add chili powder, turmeric powder and salt.
  4. Add peas and Keep sauting for 3 to 5 mins.
  5. Add some water and cook the gravy for 5 mins
  6. Add paneer cubes and milk cook further for 5 mins.
  7. Matar Paneer is ready to be served!


How do you make Mutter Paneer without onion and garlic?

To make matar paneer without onion and garlic: Heat up oil, add cumin seeds, tomato puree, add all the spice powders, then follow the procedure.

Can I replace Tofu for this recipe?

Yes! Ofcourse! You can replace tofu instead of Cottage cheese.

  • Category: gravy veg, Side Dish
  • Cuisine: Indian