Recipe: Mattar Paneer

2 cups paneer cheese, cubes
5 tablespoons vegetable oil or 5 tablespoons ghee
1 cup finely chopped onion
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4-1/2 teaspoon ground cayenne pepper (I didn’t have cayenne, so I used a ground Indian chili pepper)
1 cup diced tomato, with juice
1/2 cup water
1 1/2 cups frozen green peas, thawed
1/2 cup chopped cilantro


Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.

In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.

Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.

Add the tomatoes and cook 2-3 minutes, stirring once or twice.

Add the paneer, water, and peas and bring to a boil.

Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.

Garnish with cilantro before serving.


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