Matar Paneer Recipe - Green peas and paneer cooked together into a delicious gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk(दूध), Green peas(हरे मटर)

Cuisine : Punjabi

Course : Main Course_Veg

Matar Paneer

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Matar Paneer checkout Dahi Papad Ki Sabzi . You can also find more Main Course_Veg recipes like Mustard Paneer with Spinach and Sweet Potatoes, Schezwan Gobhi Matar, Bhen Aloo, Turai aur Tamatar ki Sabzi. Or try out these recipes from Punjabi Cuisine like Fruit Kheer With Custard, Soya Gavar ki Sabzi, Dudhia Kumbh, Soya Parantha.

Matar Paneer Recipe - How to make Matar Paneer


Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Milk 4 cups

  • Green peas 400 grams

  • Lemon 1

  • Ghee 2 tablespo

  • Onions 2 large

  • Ginger 1 inch piece

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste


Step 1

Boil milk twice on high heat and add juice of one lemon. The whey will separate from paneer. Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to drain away.

Step 2

Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin. Cut the paneer into strips or cubes.

Step 3

Heat sufficient ghee in a Wonderchef Galaxy Wok and deep-fry till light brown. Drain onto an absorbent paper. Peel, wash and chop onions and ginger finely.

Step 4

Heat two tablespoons ghee in a Wonderchef Galaxy Frying Pan and add chopped onions and ginger. Sauté till lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains.

Step 5

Serve hot with chappatis in a elegant Wonderchef Galaxy Casseroles.

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