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Matar Paneer

Paneer remains my all time favorite. When I was a kid (I am not one now despite what my mom wants me to believe), mom always made a paneer dish once a day. Lunch always used to contain fish, which is obvious as we were a typical Bengali family, but on Saturdays it was no fish. Instead we had a paneer dish. As far as I was concerned for me it made no difference. I loved fish, chicken and paneer equally. In fact some days when we had leftovers, I had to select between paneer or chicken and it used to be a very difficult decision indeed. So it is no surprise that when we visit Kolkata these days (that too once a year), paneer is an important ingredient in mom’s dishes. In fact this time when we visited, she made 4 different paneer dishes. Yummy!!

So today I am posting one of those 4 dishes. It is a classic in North Indian cuisine. Bengalis, however, have paneer usually in other forms. But my mom loves to make paneer with peas. And I just love the dish. Hope you all enjoy it too.

Matar Paneer - Cottage Cheese and Peas Curry
Matar Paneer - Cottage Cheese and Peas Curry


  • Paneer - 400gm
  • Peas - 100gm
  • Onion - 1 slices into small pieces
  • Onion - 2 whole (cut into big slices)
  • Cashewnuts - 50gm
  • Green Chillies - 6 sliced
  • Tomato - 1 (cut into big slices)
  • Capsicum - 1 big (slices into small pieces)
  • Kasoori Methi (Dried Fenugreek seeds) - 1 pinch
  • Jeera (Cumin) powder - 12 tsp
  • Dhaniya (Coriander) Powder - 12 tsp
  • Chilli Powder - 12 tsp
  • Garam Masala Powder - 12 tsp
  • Shahi Paneer Masala Powder (optional) - 12 tsp
  • Tomato Ketchup - 12 small cup
  • Salt - to taste
  • Butter - 50gm
  • Clear Oil - 4 tbsp
  • Fresh Coriander Leaves - for garnish


Grind and create a paste of 2 whole onions (cut into big slices), cashewnuts, tomato, and green chillies, in a mixer. Keep aside.

Cut paneer into small cubes. In a non-stick wok, add oil and fry the paneer cubes till they turn light brownish and remove from oil. Keep aside.

Fry the capsicum slices and keep aside.

Now add 1 sliced onion to the wok and fry. When brown, add the prepared paste from the first step and keep frying. When it becomes well fried, add all the remaining spices.

Now add the peas and fry well in the spices.

In a different utensil, heat little water and add the kasoori methi.

Now in the main wok, when the peas get fried well, add the kasoori methi water and butter. Bring it to a boil.

Now in the main wok, when the peas get fried well, add the kasoori methi water and butter. Bring it to a boil.

Garnish with fresh coriander leaves.

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