Sunny Recipes

Matar Paneer

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Matar Paneer
  • Preparation time: 15 mins.
  • Cooking time: 30 mins.
  • Serves : 3


  • Cubed Paneer (Cottage cheese) – 1 cup
  • Green Peas (frozen / fresh) - ½ cup
  • Onions – 1
  • Tomatoes – 1
  • Garam Masala – 1 tsp
  • Salt – to taste
  • Red Chilli powder – 1 tsp
  • Green chilli (slit lengthwise) – 1 no (opt)
  • International Sunny Fortified Oil – 4 tbsp
  • Cumin – 1 tsp
  • Dhaniya Powder / Dry
  • Coriander powder – 1 tsp
  • Kasuri Methi – 1 tsp
  • Turmeric – 1 tsp
  • Coriander leaves – 1 tbsp
  • Milk – ¼ cup

    For the masala paste

  • Onions – 2 small
  • Tomato - 1
  • Cashewnuts – 1 tbsp
  • Ginger Garlic paste – ½ tsp (opt)


  • Soak Cashewnuts in warm water for 10 mins.
  • Fry cubed Paneer in 4 tbsp of International Sunny Fortified Oil till golden brown . Drain and soak the chunks in another bowl of warm water for 5 – 6 mins.
  • Blanch the green peas if using frozen, else cook fresh peas separately till done.
  • For the masala paste: Fry sliced onions till pinkish and translucent. Grind this along with tomatoes, ginger garlic paste and soaked cashewnuts.
  • In a pan, add International Sunny Fortified Oil (or use the International Sunny Fortified Oil drained from fried Paneer) and splutter cumin. Add the onions and fry again till slightly browned. Add green chilli and sauté.
  • Add finely chopped tomatoes and stir well.
  • Now add the masala paste, turmeric, dhaniya powder, red chilli powder, garam masala, salt and stir well till onions are browned and raw smell of the paste disappears.
  • Now add in the Paneer (after draining the water the fried chunks are stored in) and peas one by one and stir lightly. Add salt at this stage
  • Lower the flame and tip in the milk (this gives a great creamy texture). Add the kasuri methi to this, gently stir and cover and cook for 10 mins.
  • When done, garnish with coriander leaves and serve hot with Naan / Roti / Phulkas.


  • As the Paneer is really delicate, do not stir the dish a lot after adding it into the gravy
  • You may add lemon juice just before serving or use Amchur (dry mango powder) in the gravy if you prefer it a little more tangy
  • Adding cashewnuts or milk to the masala / gravy is optional, but it enhances the texture and creaminess of the dish manifold.
  • Increase the number of green chillies if you like this really spicy as Paneer does tend to be a little bland!