Matar Paneer

Matar Paneer

Published February 22, 2013 | Written by

Published by: Healthline Exclusive

Servings: 15
Total Time: 40 min

Prep Time: 15 min | Cook Time: 25 min


A very popular North Indian recipe, Matar Paneer has a special place in the heart of both vegetarians and non-vegetarians alike. It's served as a part of a main course menu and can be eaten with rotis, puris, paranthas, and rice. The specific flavor and aroma comes from the ginger-garlic paste and the various spices used.

Nutrition Facts
Serving size: 4 ounces of cooked recipe
Calories per serving: 92
% Daily Value*
Total Fat 1.7g 3%
Saturated Fat 0.4g 2%
Sodium 276mg 12%
Total Carbohydrate 12.4g 4%
Protein 7.6g 11%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 pound paneer (cottage cheese)
  • 11/2 pounds green peas (shelled or frozen)
  • 1 inch piece of ginger
  • 6 cloves garlic
  • 1 tablespoon olive oil
  • 4 medium onions, gratedv1 teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • 2 teaspoons coriander powder
  • 1/2 teaspoon salt
  • 1 teaspoon cumin powder
  • 2 large tomatoes, chopped
  • 3 3/4 cups water
  • 1/2 teaspoon garam masala powder
  • 1 tablespoon coriander leaves, finely chopped

Step by Step:

  1. Cut paneer into 1-inch cubes and set aside. Grind ginger and garlic into a smooth paste.
  2. Heat olive oil in a large non-stick skillet over medium-high heat. Add chopped onions and fry till golden brown. Add ginger-garlic paste and sauté for a few seconds. Add turmeric powder, red chili powder, coriander powder, salt, cumin powder, chopped tomatoes, and 3/4 cup water. Cook till tomatoes are tender and pulpy, approximately 5 to 8 minutes, stirring occasionally.
  3. Add peas and sauté for 2 minutes. Add remaining water and cover the pan with a lid. Let it cook over medium-high heat for 10 to 15 minutes or until the peas are cooked and the gravy is thickened. If required, more water can be added. Add paneer cubes and stir carefully to coat all the paneer cubes with the gravy. Let it simmer for 5 minutes. Stir in garam masala powder.
  4. Garnish with chopped coriander leaves and serve hot with rotis, paranthas or rice.