Mattar Paneer Masala

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Matter Paneer

Mattar Paneer Masala (मटर पनीर) is an Indian main course dish. Green peas when mixed with spicy curry paste and cream and rich paneer cheese then a magic named Matar Paneer masala recipe.


Green peas – 1 cup
Sugar – a pinch
Paneer – 1 cup, cubed
Oil – 1+1 teaspoon
Ghee – 1+1 teaspoon
Cinnamon – 1-inch stick, broken into halves
Cummin seeds – 1-1/2 teaspoon, whole
Black peppercorns – 8-10, whole
Onions – 2, medium size, finely sliced
Red chili powder – ½ teaspoon or to taste
Coriander powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Ginger – ½-inch piece, finely chopped and crushed
Garlic – 3 cloves, finely chopped and crushed
Green chillies– 3, medium size, medium hot, sliced into halves
Tomatoes – 2, medium size, finely chopped
Yogurt/Curd – 1/2 cup
Garam masala powder – 1 teaspoon
Cilantro leaves – chopped for garnishing
Lemon juice – 1 teaspoon
Salt – 1 teaspoon or adjusted to taste


  • Boil the green peas with a cupful of water and a pinch of sugar. Cook till tender and keep aside.

  • We love home-made paneer and for that heat milk till reduced by 1/4th part, add the lemon juice or yogurt (we use lemon juice and found it is tastier that way), to separate the curd and whey, tie the curd in a muslin cloth, after the curd is out of moisture, flatten it and cut into paneer cubes.

  • Heat a pan and pour in the first part of ghee and oil. When smoking hot, deep fry the paneer pieces in oil until light golden color, remove from heat and keep aside.

  • In the same oil when very hot, add cinnamon, cloves, cardamom, black pepper, cumin seeds, and finally onions. Saute until the onions are golden brown.

  • Add the coriander powder, red chili powder, and turmeric powder. Saute for a minute taking care not to burn the dry masala powders.

  • Remove from fire, allow it cool, and then grind the onion mixture to a smooth and thick paste.

  • Heat the remaining ghee and oil. Add ginger, garlic, and green chilies. Saute for 2 minutes. Add the ground onion paste and saute for a minute.

  • Add the tomatoes and saute until the oil separates from it.

  • Add the yogurt, cooked peas, paneer pieces and salt. Allow it to simmer for 10 minutes.

  • Add the garam masala mixture a minute before removing mattar paneer masala from the heat.

  • Garnish with coriander leaves, lemon juice, and a dollop of salted butter on top.

  • Serve hot with chappathis, pooris, bread, or plain white rice. Enjoy mattar paneer masala.