Creamy matar paneer

Creamy matar paneer

Creamy Matar paneer is one of the famous North Indian gravy. The gravy can be serve accompanied with roti / rice.  I searched for this recipe and read few recipes and finally I made it, it’s a mixture of Veh chef, Sanjeev Kapoor, and others recipe. Though its collaboration of few recipe the final outcome is brilliant. The soft cubes of paneer, the sweetness of the peas all coated with creamy spicy gravy makes this dish perfect for any occasion.
Let’s see the procedure,
[recipe title=”Creamy matar paneer” servings=”4-5″ time=”40mins” difficulty=”easy”]


Paneer 250 grams
Green peas 50 grams
Oil 3 tsp
Clove 4
Cinnamon 2 pieces
Cardamom 3
Bay leaf 1
Fresh curd 3 tbsp
Cream 5 tbsp
Chili powder ½ tsp
Coriander powder 1 tsp
Turmeric powder pinch
Green chili 1
Coriander leaves Handful
Kasoori methi 1 tbsp
Salt to taste

To grind:-

Onion 4
Tomato 3
Ginger 3 inch
Garlic 10-15 pods
Cashew nut 10-15
Oil 2 tsp



In a hot pan add oil, cashew nuts, and fry well. Add ginger, garlic and sliced onions and fry well, add salt to make the process fast.
Once the onions are golden brown add sliced tomatoes and turmeric powder and cook for 10 minutes or till it become mushy.
Transfer the mixture to a mixer jar and grind it into a smooth paste and set it aside.

Place a pan on medium heat and add oil followed by the whole garam masala and cumin seeds, Once it starts popping add the prepared masala paste along with some water and cook for 10-15 minutes.
Now add the Matar and paneer add some more water, chili powder, coriander powder and chopped green chili and give it a mix.
Now add coriander leaves, beaten fresh curd, cream and kasoori methi and adjust the salt and cover the pan with its lid and simmer it for 10 -15 minutes.
Serve the gravy with rice / roti.


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