Matar Paneer Masala

Matar Paneer Masala


For Boiling Peas- 1 Cup Peas

2 Cups Water

For Boiling Onions- 2 Onions

2 Cups Water

For Frying Paneer Cubes- 12-13 Paneer Cubes

2 Cups Oil

For Gravy:

1 Tbsp Oil

1 tsp Garam Masala

1/2 Cup Water

1 tsp Coriander Leaves

1/2 Cup Tomato , pureed

1 Green Chilli , chopped

1/2 tsp Red Chilli Powder

1 tsp Coriander Powder

1 tsp Turmeric Powder

1 tsp Salt

1 tsp Ginger- Garlic Paste

1 tsp Cumin Seeds

2 nos Bay Leaves

Matar Paneer Masala


1.Boil water, add peas and let it soften and swell. Once done turn off the flame.

2.Boil water, add long chopped onions in it and let it boil till the onions become white and puff up a little. Once done turn off the flame.

3.Let the onions cool for some time and grind it to make a fine paste.

4.Take a pan, heat oil and deep fry the paneer cubes on a high flame till it turns golden brown in color but don’t let the paneer burn.


1.Heat oil in a heavy bottomed pan, add cumin seeds and bay leaves in it, fry till it crackles.

2.Now add ginger garlic paste, onion paste and mix it properly for a minute.

3.Add turmeric powder, salt, red chilli powder, coriander powder and chopped green chilli and mix them thoroughly so that the masalas combine well.

4.Cook it till the oil starts separating and gives aroma.

5.Once it is done add tomato puree and let it cook on a medium flame so that the ingredients mixes thoroughly.

6.When the oil separates add coriander leaves, then add water and garam masala stir and cook for some more minutes till the water evaporates.

7.Add peas and fried paneer into it and stir with light hands, let it coat well with the gravy.

8.When the dish is completely cooked transfer it in a serving bowl and garnish it with coriander leaves and serve hot.



1.Use hard paneer cubes so that it won’t get dissolved in the gravy while cooking.

2.If fresh green peas is not available you can use frozen peas as well.

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