Paneer Matar Makhana

Cottage cheese, green peas and lotus seeds cooked in a rich velvety gravy. You can enjoy this with hot paranthas, chapatis or rotis. This is a Sanjeev Kapoor exclusive recipe.

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Paneer Matar Makhana - SK Khazana

Main Ingredients Paneer (cottage cheese), Green peas
Cuisine Indian,Fusion
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Paneer Matar Makhana - SK Khazana

  • 200 grams Paneer (cottage cheese) cut into small cubes
  • 1/4 cup Green peas boiled
  • 2 cups Lotus seeds
  • 5 tablespoons Ghee
  • 1 Onion
  • 1 Tomato
  • 1 Green chilli
  • 1 inch Ginger roughly chopped
  • 4-5 Garlic cloves
  • to taste Salt
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Red chilli pepper
  • 1 tablespoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Garam masala powder
  • 1/4 teaspoon Dried fenugreek leaves (kasoori methi) powder
  • 2 tablespoons Fresh cream
  • 1 tablespoon Honey
  • for garnish Fresh coriander sprigs
  • to serve Paranthe
  • to serve Onion wedges
  • to serve Green chillies
  • to serve Lemon wedges


  1. Heat 1 tsp ghee in a non-stick pan, add lotus seeds and saute on low heat for 5-6 minutes or till crisp. Transfer onto a plate and set aside.
  2. Heat 2 tsps ghee in the same pan, add onion and saute till golden brown. Add tomato, green chilli, ginger and garlic cloves and saute well. Add salt and mix well. Cover and cook for 5-6 minutes. Set aside to cool slightly.
  3. Transfer the mixture into a blender jar and add ¼ cup water and blend to a smooth paste.
  4. Heat remaining ghee in the same pan, add cumin seeds and sauté till their colour changes. Add the ground paste, mix well, cover and cook for 5-6 minutes.
  5. Add red chilli powder, coriander powder, cumin powder and turmeric powder, mix well and saute for a few seconds.
  6. Add ¾ cup water, mix, and cook for a minute. Add green peas, cottage cheese and the roasted lotus seeds and mix well.
  7. Sprinkle garam masala powder, dried fenugreek leaves powder and fresh cream and mix well. Add honey and mix and take the pan off the heat.
  8. Transfer into a serving bowl, garnish with coriander sprigs and serve hot with paranthe, onion wedges, green chillies and lemon wedges.