Mattar Paneer (Peas & Cheese)

Mattar Paneer (Peas & Cheese)

A popular Punjabi vegetarian dish that's easy to make & rich in protein:



  1. 1 onion , finely sliced
  2. 1 C peas / mattar , fresh or frozen
  3. 1 C paneer , cubed & fried
  4. 1 & 1/2 tsps cumin seeds jeera /
  5. 3 ghee oil or TBSs
  6. 1/2 C water stock or
  7. Grind to smooth paste :
  8. 1 C yogurt dahi full fat /
  9. 1/2 C onion , chopped roughly
  10. 1 TBS ginger paste
  11. 1 TBS garlic paste
  12. 1 TBS masala Kitchen King
  13. 1 tsp mirch Kashmiri (or 1/2 tsp paprika + 1/2 tsp cayenne)
  14. 1/4 tsp turmeric haldi /
  15. 1 C tomatoes , chopped roughly
  16. 2 tsps salt


20 mins
  1. Grind yogurt, chopped onions, ginger, garlic, Kitchen King masala, Kashmiri mirch, tomatoes, turmeric, & salt in mixie, food processor, or blender to a smooth paste.

  2. Heat oil in pressure cooker, kadhai, or heavy bottomed skillet & fry the thinly sliced onion until translucent & beginning to brown.

  3. Add ground paste, cumin seeds, & peas to fried onions. Stir well & add 1C water or stock. Seal pressure cooker up & allow to cook for 3 whistles. If using a heavy bottomed skillet or kadhai add 1C water or stock, bring to simmer & cook until peas are to desired tenderness & oil separates from the masala mixture.

  4. Remove pressure cooker from heat & allow to cool. When pressure cooker has cooled open and stir in the cubed, fried paneer. If using kadhai or skillet stir in the cubed, fried paneer.

  5. Bring dish to a simmer again uncovered over medium heat for at least 3 minutes to make sure the paneer is heated through. Salt to taste & serve.

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