Matar Paneer

Paneer is my favorite dish. I can have it anytime and everytime. There's always paneer in my fridge and I cook it once a week. And there's always frozen peas in my fridge. So even though I am forever on the lookout for new paneer dishes to try, matar paneer can never loose its flavor.



200 g paneer, cubed
1 cup frozen or fresh boiled peas
1 tsp oil
1 tsp coriander powder
1 tsp salt or to taste
1 tsp kasoori methi - this is the one that gives it that restaurantish flavor

For Onion paste
2 medium onions, finely chopped
1/2 tsp jeera/cumin seeds
1/2 tsp fresh grated ginger
1 tsp finely chopped garlic cloves

For Tomato paste
3 medium tomatoes finely chopped
1 tbsp broken cashewnuts
1 tsp Kitchen King masala - optional, but tastes nice
1 tsp Kashmiri Chilli powder - optional, but gives a nice orange color
1/4 tsp turmeric powder
1/2 tsp garam masala powder

Serves 3-4


1. Grind onion and tomato paste separately with all the ingredients listed above to a fine paste.

2. Heat a tblsp of oil in a pan. Add onion paste and cook on medium till light brown. Keep stirring to ensure it doesn't stick to the bottom of the pan.

4. Add kasuri methi. Fry for 30-40 sec.

5. Add tomato paste. Stir well and simmer the heat. Cover and let it cook for about 10 - 15 min, stirring in between to ensure it doesn’t stick to the pan.

6. Add a cup of water, paneer, peas and salt. Stir well but gently as rapid mixing will crumble the paneer. Cover and cook for another 5 minutes.

7. Adjust consistency of the gravy. Adjust seasoning based on your taste. Add dhaniya. Mix well.

8. Serve hot.


• You can shallow fry paneer pieces before you use them - if you like it that way.

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