Matar Paneer

Paneer and peas cooked in a delicious and easy to prepare curry. It tastes great with rice, roti or paratha.

Time: 20 minutes


Serves: 4

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  1. 300g Paneer cut into cubes
  2. Half cup peas (fresh or frozen)
  3. 2 medium onions, finely chopped
  4. 4 medium tomatoes, chopped
  5. 4 cloves garlic, crushed
  6. 1 teaspoon crushed ginger
  7. 1 medium potato, cut into cubes
  8. 3 tablespoons oil
  9. 1 small cinnamon stick (approx. 1 inch)
  10. 2-3 cloves
  11. 2 bay leaves
  12. 11/2 teaspoon coriander powder
  13. 1 teaspoon red chilli powder or to taste
  14. 1/2 teaspoon turmeric powder
  15. Salt to taste


  1. Heat oil in a pressure cooker. Add the cinnamon stick, cloves and bay leaves and saute for 5 seconds to let them infuse their flavour into the oil.
  2. Add the chopped onions, crushed ginger and garlic. Sauté till the onions turn light golden brown in colour. Please note that if you are using ginger & garlic paste, add it after the onions are half done otherwise it will get burnt. I used ginger & garlic crushed in the mortar & pestle which is not as fine as the paste; therefore I added it with the onions.
  3. Once the onions turn golden brown, add the chopped tomatoes, salt, turmeric powder, coriander powder and red chilli powder.
  4. Sauté till the moisture gets evaporated and oil starts oozing on the sides.
  5. Add the potatoes and peas. Mix well and add 2 cups of water. This will make quite a runny curry; you can add less water if you like a thicker curry.
  6. Mix well and put the lid on the pressure cooker. Cook it on high heat for 2 whistles and then on low heat for 5 minutes.
  7. Turn off the heat. Let the steam escape before opening the lid of the pressure cooker.
  8. After opening the lid, mash a few potatoes in the curry with the back of a ladle to give it a nice consistency.
  9. Add the paneer cubes while the curry is warm and simmer them in the curry for 1 minute. Serve hot with rice or paratha.

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