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Mattar Paneer Recipe


450gms /1lb shelled Mutter (green peas) 
250gms / 1/2lb Paneer How to make paneer
2 medium onions (chopped) 
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste 
1cup curd / plain yogurt 
1 tsp turmeric powder 
1 tbsp coriander seeds 
4 bay leaves 
2 cups water 
1/2 cup ghee / vegetable oil 
To Garnish :
Garam masala powder 
Chopped coriander leaves

How to make mattar paneer:

  • Make a paste by grinding together half the onions, the garlic and coriander seeds.
  • Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
  • Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
  • Add the turmeric and the paste mixture and fry until the ghee starts to separate.
  • Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
  • Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.