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Saturday, 7 January 2017

Cheesy Matar Paneer (Cottage Cheese & Green Peas Curry - North Indian Style)


          Paneer, being my personal favourite, I would like to share this yummy Matar Paneer recipe. It is a classic Punjabi vegetarian dish which is a very popular menu in any Indian restaurant. It can be prepared in many ways. In this recipe, I added some diced capsicum too. 

          I also gave a twist by adding some cream cheese for a slightly richer version. It is a perfect side dish to any form of rice or Indian bread. So go ahead and prepare my version of this delicious side dish by following an easy step by step method with pictures.





  • 1 cup paneer cubes
  • 1/2 cup frozen green peas 
  • 1 capsicum, diced (opt)
  • 1 onion, chopped
  • 2-3 garlic cloves
  • 1" ginger
  • 1 tomato, chopped
  • 2-3 tbsp. oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1 tsp. cumin seeds
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 1 tbsp. yoghurt
  • 1 tbsps. cream cheese
  • 1 tsp. kasuri methi, crushed
  • 1 tbsp. coriander leaves, chopped
  • 1 tbsp. fried onions





           Grind the onion, ginger, garlic and tomatoes to a smooth paste and keep aside. In a bowl, mix together all the dry spices (except salt) with a little water to make a paste. Keep aside.

          Heat oil in a pan and temper with cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.

          Add the spice paste and saute till the oil separates. Now add the onion paste and fry till the moisture is absorbed. Then add the yoghurt and cream cheese. Mix well.

          Add the capsicum, salt and 1/2 cup water. Cover and simmer on a medium flame for 2 minutes. Then add the paneer, green peas and kasuri methi. 

          Cover and cook further for 2 minutes. When done, add the coriander leaves and give it a toss. Switch off the flame and transfer to a serving dish. 

          Garnish with coriander leaves and fried onions. Serve as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, paratha or just plain chapatti.




                 Heat oil in a pan and temper with cinnamon, cardamoms, cloves and cumin 
                 seeds. Saute for a few seconds.



                              Add the spice paste and saute till the oil separates. 




                              Now add the onion paste and fry till the moisture is absorbed. 




                              Then add the yoghurt and cream cheese. Mix well.




                               Add the capsicum, salt and 




                        1/2 cup water. Cover and simmer on a medium flame for 2 minutes. 




                               Then add the paneer, green peas and kasuri methi. 




                     Cover and cook further for 2 minutes. When done, add the coriander 
                     leaves and give it a toss.



                     Garnish with coriander leaves and fried onions. Serve as a side dish with
                     plain steamed rice, jeera rice, plain biryani, pulao, naan, paratha, tandoori 
                     roti or just plain chapatti.













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