Mattar (Peas) Paneer (Cheese)
January 22nd, 2007 filed under Paneer (Indian Cheese)
Mattar Paneer is a popular main course Indian dish, made with green peas, paneer, and a creamy blend of spices.
Serve 2 to 4.
Ingredients:
- 1 16 oz. bag of frozen green peas
- 3 medium size tomatoes
- 1/2 lb paneer
- 3 tablespoons oil
- Pinch of asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 2 bay leaves (tajpat)
- 1/2 inch of cinnamon stick (dalcheene)
- 1 tablespoon chopped ginger
- 1 tablespoon coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon salt or adjust to taste
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
Method:
- Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
- Mix cornstarch with three tablespoons of water and keep aside.
- Blend the tomatoes and ginger to make a paste.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
- Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
- Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
- Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
- To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.
Suggestion:
Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.


This is my favourite i’m so glad you showed this recipe!
yum yum
Hello Manjulaji,
I really enjoy your recipes as they are so simple and yummy. This one has become a regular favorite at my house and my husband and daughter love it. Infact, today I am also preparing it for my neighbors.
My mother in law also cooks the mattar paneer in a cooker for one whistle after adding the masala. I have also started doing it with this recipe and find the paneer to be very soft with this method.
best wishes,
Poorvi.
can i use cocunut milk instead of corn starch in any recipes?
I love your recipes. Just got back from an Indian grocery store and made some delicious Mattar Paneer! Thanks, Manjula!
Rajan, that recipe is already available. Look under the Subji/Vegetables list and you will find it.
Hi aunty,how can we make baigan ka bartha?