Friday, 8 January 2016

Matar Paneer ! (Restaurant Style)

Matar Paneer , one of the classic combos made in both dry and gravy forms and served with both rice and rotis or any Indian flatbreads. This Peas and Paneer gravy is made in a number of ways , can be made richer with cream and cashews or just s simple calorie conscious gravy made just with (onions) and tomatoes.
Today I have given a richer version of it, which tastes similar to the ones you get in restaurants. It is a thick and luscious gravy with soft paneer in every bite making your meal certainly delectable.

  • 350 - 400 gms Paneer
  • 1 cup Green Peas (Fresh or Frozen)
  • 2 Medium Onions
  • 3 Tomatoes
  • 1 Green Chilli
  • 8 - 10 Cashewnuts
  • salt as needed
  • 1 tsp Red chilli powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp Cumin Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi
  • 2 - 3 tbsp Oil
  • 1 Cinnamon stick
  • 1/2 tsp Cumin seeds
  • 3 cardamom
  • 2 - 3 Cloves
  • 2 - 3 tbsp Heavy Cream (or 1/4 cup Milk)

  • Heat oil in a pan, add whole garlic and after few seconds add roughly chopped onions, green chilli and saute them until soft.
  • Then add the cashew nuts and saute along with onions.

  •  Throw in the roughly chopped tomatoes, saute for a minute and then close and cook until soft.
  • Keep aside and let it cool. Then grind into a smooth puree adding little water if needed.

  •  Meanwhile, drizzle some oil in a pan, and once hot fry the paneer pieces until they turn golden brown. Keep aside until needed.

  •  Add some oil in a pan, once hot add the whole spices followed by cumin seeds and the spice powders (except garam masala).
  • Keep the flame in low and just fry the masalas in oil for 15 - 20 seconds.

  •  Then add the ground puree to this masala and mix well. Cook for 4 - 5 minutes and then add the green peas. 
  • Add little water, salt and allow the peas to get cooked. (Close and cook if needed)

  •  Once peas is nicely cooked, add cream and keep flame in med - low. 
  • Stir in the cream and throw in the fried paneer cubes. Adjust the salt and water as per the consistency needed.

  •  Sprinkle garam masala and the crushed Kasuri methi and give a mix.
  • Turn off stove and serve hot with roti , kulcha or naan,.  Goes well even with any rice items.


  • I have sauted the onions and tomatoes and then made into puree. This can be done other way also, as in grinding the onions and tomatoes and then cooking them with masalas till oil separates.
  • Frying Paneer is optional , and can be added to the gravy directly.
  • Make sure you add the cream at low flame, if no cream then it can be replaced with milk.

With Love,


  1. Whats the proportion of tomato

    1. Sorry forgot to mention.. now updated . Thanks for notifying