Paneer peas masala – Matar paneer

Paneer dishes can be a great sidedish for rice, chapati, Naan or Roti. At home all love paneer. I often buy paneer from shops and I have made them from scratch only few times at home.

Like 10 years back I have never tasted any paneer dishes and paneer was not available in shops at our place and we don’t cook it at home too. I don’t remember when I had paneer first and which dish it was. I love rasagullas a lot. I tried making paneer for the first time to make rasagullas during my school days even at that time but I was not familiar that it was paneer and the recipes that can be made with it.

My exposure to food was less compared to today. Later only after we started getting paneer in our place, I and my sis started trying recipes out of them.

I made this paneer peas masala along with pulao for lunch. I have some masala for dinner too to have with chapati.

There are different ways of preparing this dish. Mostly it is made in a way like making paneer butter masala. This is my own way of making paneer peas masala. I have not used cashews. I have used fresh matar or peas you can also frozen peas.

Let’s see how to make it.

Also check the other paneer recipes.

Paneer Biryani

Layered Paneer Dum Biryani

Paneer pulao

Palak Paneer

Paneer masala

Paneer butter masala

Malai Paneer

Chilli Paneer

Preparation Time : 15 mins

Cooking Time : 40 mins

Serves : 3


Butter – 2 tbsp

Onion – 1(medium sized, chopped)

Ginger garlic paste – 1tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1.5 tsp

Coriander powder – 2 tsp

Cumin powder – 1/2 tsp

Salt to taste

Sugar – 1 tsp

Tomato – 2 (big size)

Fresh peas – 200g

Paneer – 250 g

Kasuri methi/dried fenugreek leaves – 1 tbsp

Cream – 3 to 4 tbsp


1. Cut the paneer into cubes. Grind the tomatoes into a puree. Heat butter in a pan. Chop the onions and add them into the pan. Saute the onions into golden. Add ginger-garlic paste, saute until the raw smell leaves. Place the flame in low, add Turmeric powder, red chilli powder, Coriander powder, Cumin powder and mix well.

2. Add the tomato puree into the pan. Mix well. Add a little salt. Place the flame in medium, cover the pan with lid, stir in between until the colour changes dark and oil separates . Add the fresh peas and 1.5 cups of water into it.

3. Allow it to Cook for 10 minutes and stir in between until the peas is cooked. Then add the paneer cubes into it and 3/4 cup of water. Check for salt and add if required, add sugar, garam masala powder. Allow it to cook for 5 minutes. Crush dried fenugreek leaves and add it, gently mix it. Cook for 2 more minutes. Switch off the flame and add the cream, mix it gently.

Matar paneer is ready.

Serve with Pulao, Roti, Naan or chapati.

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