Indian Cottage Cheese With Peas-“Matar Paneer”

DSC_6936“Matar Paneer” is a popular North Indian dish. Cubes of soft paneer are cooked with peas and tomatoes. I also love the versatility of this gravy which can be used to make potatoes with peas too!  This is one of my favorite and easy recipes I turn to, when in a hurry to cook something fast and delicious! The tomatoes are cooked with ginger and green chillies, then your vegetable, either paneer or potatoes are added in along with some Indian spices. Unbelievably quick and yummy!

I generally avoid using store bought paneer as I find it expensive and the texture tends to be tough unless I am in a tearing hurry. Making paneer at home is not only more  economical, fresher and better tasting but also healthier (no added preservatives). I shall do another post on how I make fresh paneer at home. Enjoy!


  • 300 grams “paneer”
  • 1 tablespoon fresh ginger, finely chopped
  • 1 green chilly, finely chopped (I do use Thai hot)
  • 2  small tomatoes, grated
  • 1 teaspoon tomato paste- optional (I like to use it, gives a deep red color)
  • 2- 3 tablespoons fresh cilantro , finely chopped “fresh dhaniya”
  • 2 teaspoons coriander powder “Dhaniya”
  • 1/2 teaspoon turmeric powder “Haldi”
  • 1/4 cup peas ( I always have bags of frozen peas in the freezer, I don’t bother to even thaw them)
  • 1/4 to 1/2 cup hot water
  • 2 tablespoons oil
  • salt to taste

Fresh “Paneer” made at home is so much more softer and creamier than the store bought one! Cut in cubes and set aside.

Cut the Paneer in small cubes and set aside.IMG_5162

Heat oil in a vessel. Add the ginger and green chillies and fry for a minute.IMG_5165

Add the tomatoes, tomato paste (if using) and cilantro.IMG_5173

Let the tomatoes cook for 5 to 10 minutes till it starts to leave oil. Add the coriander, turmeric and salt to taste. Add the peas to it and mix well.IMG_5171

Add hot water and cook on medium heat for 4 to 5 minutes.IMG_5185

Throw in the paneer cubes and put keep on low flame and cover. Let this sit for 2 to 3 minutes.DSC_6931

Serve hot! I have served  it here with Methi Thepla, Chicken Kheema and Okra “Bhindi”.

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