top of page
  • Cheyenne

Matar Paneer

Updated: Apr 11, 2018


3 tomatoes, chopped

1 onion, chopped

1 tbsp garlic paste

½ tbsp ginger paste

6 cashews

2 tbsp oil

2 dried red chilies

1 tsp cumin seeds

1 bay leaf

1” cinnamon stick

1 tsp kashmiri red chili powder

½ tsp turmeric

2 tsp coriander powder

2 tsp kasuri methi (fenugreek)

1 tsp cumin powder

1 tsp red chili powder

½ tsp garam masala

7 oz paneer, cubed

1 cup peas

2 tbsp plain yogurt

Salt, to taste


  1. Heat 1 tbsp oil in large pan.

  2. Add onion, ginger, and garlic. Sauté 1 minute

  3. Stir in tomatoes and cook until tomatoes are soft and mushy, about 5 minutes

  4. Remove from heat and cool completely

  5. Transfer to blender and puree gravy

  6. Heat remaining oil. Once hot add cumin seeds, dried red chilies, cinnamon, and bay leaf. Stir

  7. To oil, add kashmiri red chili powder and turmeric

  8. Return puree to pan and combine

  9. Add 1 cup water

  10. Add coriander, cumin, turmeric, red chili, garam masala, and salt. Stir

  11. Crush kasuri methi between hands and add to pan.

  12. Carefully add paneer and peas. Simmer 5 minutes

  13. Drizzle heavy cream in pan

  14. Best served with rice, roti, or naan

bottom of page