How to make Matar Paneer - Paneer and green peas cooked in a flavourful onion masala.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Main Course Vegetarian

Matar Paneer Recipe Card

Matar Paneer

One of the most popular Punjabi dishes, matar paneer is a really simple dish to prepare and is packed with rich flavours. Cottage cheese and fresh green peas cooked in ghee with onions and spices into a creamy gravy, is one of my favourite accompaniment with rotis or simple chapattis. What I love about matar paneer is that it is so fuss free to cook. Sometimes I add chunks of the all-time favourite, aloo (potato) in it! A perfect choice for vegetarians and definitely a good one for paneer lovers – this cottage cheese preparation studded with green peas is a winner.

For more recipes related to Matar Paneer checkout Spiced Coconut Sweet Potato. You can also find more Main Course Vegetarian recipes like Elimachi Rasam, Methi Kela Bhaji, Subz Lajawab, Stir Fried Brinjals and Mushrooms.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Matar Paneer Recipe

  • Milk 4 cups

  • Green Peas 400 grams

  • Lemon 1

  • Ghee 2 tablespoon

  • 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 kadai 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 non-stick 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.