Paneer Green Peas Makhani

When you say makhani, one imagines a creamy and flavourful red gravy in which you can cook both vegetables and meats. But here we have a green pea based makhani gravy which obviously is green in colour. Give it a try and you are sure to love it

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Paneer Green Pea Makhani

Paneer Green Peas Makhani

Main ingredients Cottage cheese (paneer), Green peas, Garlic, Ginger, Onion, Green chillies, Green capsicum, Bay leaves, Cinnamon, Green cardamoms, Cashewnuts, Melon seeds (magaz), Fresh coriander stems, Butter, Honey, Kasuri methi, Fresh cream
Cuisine Indian
Course Main course vegetarian
Prep time 10-15 minutes
Cook time 20-25 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Vegetarian


  • 300 grams cottage cheese (paneer), cut into 1 inch cubes
  • 1½ cups shelled green peas
  • 2 tablespoons oil
  • 4-5 garlic cloves, chopped
  • 1 inch ginger, roughly chopped
  • 1 large onion, thinly sliced
  • 2 green chillies, slit
  • 1 medium green capsicum, diced
  • 2-3 bay leaves
  • ½ inch cinnamon 
  • 3-4 green cardamoms
  • 8-10 cashewnuts
  • 1½ tablespoons melon seeds (magaz) 
  • 6-8 fresh coriander stems
  • ¼ teaspoon white pepper powder
  • 2 tablespoons butter
  • 1 tablespoon honey
  • Salt to taste
  • ¼ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
  • 2 teaspoons fresh cream + for garnish


  1. Heat oil in a non-stick pan, add garlic and ginger, mix and sauté for 1 minute.
  2. Add onion and green chillies, mix well and saute till the onion turns translucent. 
  3. Add green capsicum, mix and saute for 1-2 minutes. Add bay leaves cinnamon and green cardamoms and mix well. 
  4. Add cashewnuts and melon seeds and toss. Add coriander stems, mix and sauté for 1-2 minutes.
  5. Add the green peas and mix till well combined. Add ¼ cup water, mix and cook for 1-2 minutes.
  6. Add white pepper powder, mix and switch the heat off. Discard the cinnamon, and bay leaves. Allow the mixture to cool slightly.
  7. Transfer the green peas mixture into a blender jar and add ½ cup water and blend to a fine paste. 
  8. Heat 1½ tablespoons butter in another non-stick pan. Add the blended paste, mix and cook for 1-2 minutes. 
  9. Add ½ cup water, mix and cook for 2-3 minutes. 
  10. Add honey, salt and roasted dried fenugreek leaves powder.
  11. Slide in the paneer pieces and ½ cup water and mix gently. Cover and cook for 1-2 minutes. 
  12. Serve hot garnished with fresh cream.