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Mattar Paneer Masala Recipe


  • 450gms /1lb shelled Matter (green peas)
  • 250gms / 1/2lb 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

for garnish:

  • Garam masala powder
  • Chopped coriander leaves


  • 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.
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