Matar Paneer | Peas and Cottage Cheese Curry

Matar Paneer is a popular Indian curry dish made with green peas and cottage cheese from the North Indian cuisine. There are many variations of making this dish and in this post I am sharing 2 such delicious variations.

  1. Matar Paneer – Easy Home Style.
  2. Dhaba Style Matar Paneer – Spicy in Taste.

Both the recipes are shared with step by step photos and taste good. You can make either of them as per your preference.

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matar paneer

About Easy Home Style Matar Paneer

This is a family recipe to make this spiced and creamy curry with peas and cottage cheese.

I often make this tasty mutter paneer recipe. In fact matar paneer is one of the most popular paneer dishes from North India.

This is a simple recipe for matar paneer and not a restaurant-style but a simple homemade dish that tastes good. The kinds which make for a homely comforting meal.

I learned to make mutter paneer first time at my in-laws’ place. This is a classic Punjabi recipe that we make. It is simple, fuss-free and easy.

For a slightly creamier version, I add cashews. To give some citrus notes to the curry, I also add coriander leaves (cilantro).

Matar paneer goes well with parathas or naan or cumin rice and even steamed rice. At home I usually make parathas or roti to go with it. A side veg or raita also goes well with the combination of matar paneer and parathas.

In the photos are paratha and mix veg salad with nuts served with the mutter paneer.

Vegans can substitute tofu with paneer and still enjoy the deliciousness.

How to make Matar Paneer

1. Take ingredients for making the masala paste in a wet grinder – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, 2 to 3 small to medium garlic cloves, 1 to 2 green chilies, 10 to 12 cashews (chopped), 2 tbsp coriander leaves, 4 to 5 whole black pepper, ½ inch cinnamon, 1 tsp coriander seeds & 2 to 3 cloves

preparing matar paneer recipe

2. Grind all the ingredients to a smooth paste. No need to add water while grinding. There should be no small bits and pieces of cashews in the paste. Keep the ground paste aside.

making matar paneer recipe

3. heat 2 to 2.5 tbsp oil or ghee. Add ½ tsp cumin seeds.

making matar paneer recipe

4. Add the ground masala paste. Stir. Take care while sautéing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops.

making matar paneer recipe

5. Sauté for 10 to 12 minutes on a low to medium flame till the oil separates from the paste.

making matar paneer recipe

6. Add all the dry spice powders – ¼ tsp turmeric powder, ¼ to ½ tsp red chili powder and ¼ to ½ tsp garam masala powder. Stir very well. If adding cream or malai, you can add now. Stir and sauté for a minute.

making matar paneer recipe

7. Add 1 cup rinsed peas or matar.

making matar paneer recipe

8. Stir well.

making matar paneer recipe

9. Then add 1 cup to 1.25 cups water and salt. Stir again.

making matar paneer recipe

10. Pressure cook till the peas are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. Check notes in recipe card below, on how to cook in a pan.

making matar paneer recipe

11. When the pressure drops on its own, open the lid of the pressure cooker. If the gravy appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin. If the gravy appears thick, then add some water and simmer. For a slight sweet taste, you can also add up to ½ tsp of sugar.

Add the paneer cubes (250 to 300 grams). Simmer on a low flame for 1 minute or till the paneer cubes are cooked. Avoid overcooking as then the paneer would become dense and rubbery. You can even shallow or pan fry the paneer pieces separately and then add these to the curry.

matar paneer recipe, mutter paneer recipe

12. Garnish with chopped coriander leaves.  Serve matar paneer with parathas or naan or tandoori roti. You can also serve it with khasta roti or with steamed rice or jeera rice or saffron rice.

matar paneer recipe, mutter paneer recipe

Few more Paneer curry recipes

Note: This Matar Paneer recipe is from the archives (April 2013) and has been republished and updated on 28th June 2020.

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Matar Paneer

4.83 from 146 votes
Matar paneer is a spiced and creamy curry made with peas and cottage cheese.
matar paneer recipe, mutter paneer recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients

main ingredients

  • 250 to 300 grams paneer (cottage cheese)
  • 1 cup peas or matar - fresh or frozen
  • 1 to 1.25 cup water or 250 to 315 ml water or add as required
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • ¼ to ½ teaspoon red chili powder
  • ¼ to ½ teaspoon garam masala powder or punjabi garam masala powder
  • 1 tablespoon malai or cream (optional)
  • ½ teaspoon sugar or add as required - optional *check notes
  • 2 to 2.5 tablespoon oil or ghee
  • a few coriander leaves (dhania patta) for garnishing
  • salt as required

ingredients for masala paste

  • 3 medium sized ripe red tomatoes - roughly chopped or ¾ cup roughly chopped tomatoes
  • 1 medium to large onion - roughly chopped or ½ cup roughly chopped onions
  • 1 to 2 green chilies - chopped
  • ½ inch ginger - chopped
  • 2 to 3 garlic - chopped
  • 2 tablespoon roughly chopped coriander leaves - chopped
  • 10 to 12 whole cashews - chopped
  • 4 to 5 whole black peppercorns
  • 2 to 3 cloves
  • ½ inch cinnamon
  • 1 teaspoon coriander seeds

Instructions

making masala paste

  • In a grinder or blender take all the ingredients Mentioned under "masala paste" - ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, (2-3) garlic, (1-2) green chilies, (10-12) chopped cashews, 2 tbsp coriander leaves, (4-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds and (2-3) cloves. 
  • Grind all the ingredients to a smooth paste.
  • No need to add water while grinding. There should be no small bits and pieces of cashews in the paste.
  • Keep the ground paste aside.

making matar paneer

  • Heat oil or ghee. Add 1/2 tsp cumin seeds. Saute the cumin till they splutter.
  • Then add the ground masala paste. Stir. Take care while sauteing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops.
  • Saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
  • Add all the dry spice powders - turmeric powder, red chili powder, garam masala powder. Stir well.
  • If adding cream or malai, you can add now. Stir and saute for a minute.
  • Then add the peas or matar. Stir again.
  • Add water and season with salt.
  • Cover the cooker tightly and pressure cook till the peas are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. (check notes below on how to cook in a pan.)
  • When the pressure drops on its own, open the lid of the pressure cooker.
  • If the curry appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin.
  • If the gravy appears thick, then add some water and simmer.
  • Add the paneer cubes. Simmer for 1 to 2 minutes on a low flame or till the paneer cubes get cooked. For a slight sweet taste, you can also add sugar just before you add the paneer cubes.
  • Don't overcook as the paneer becomes dense and hard then.
  • Garnish it with coriander leaves and Serve matar paneer with Indian Flatbreads like roti, paratha, naan or with steamed basmati rice or cumin rice.

Notes

For making mutter paneer in a pan or pot
  1. First fry the cumin seeds in a pan.
  2. Then add the masala paste and saute till oil releases from the sides.
  3. Add the dry spice powders and stir.
  4. Add the matar, salt and about 1.5 to 2 cups water.
  5. Close the pan and cook the peas till they become soft. If the curry dries up whilst cooking, add more water. Then continue with the rest of the recipe.
Note: If the tomatoes are sour, then sweeten the gravy by adding some sugar.

Nutrition Info (approximate values)

Nutrition Facts
Matar Paneer
Amount Per Serving
Calories 197 Calories from Fat 109
% Daily Value*
Fat 12.1g19%
Saturated Fat 6.1g38%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.6g
Cholesterol 31.2mg10%
Sodium 824.9mg36%
Potassium 332.4mg9%
Carbohydrates 13.7g5%
Fiber 3.4g14%
Sugar 6.2g7%
Protein 10.5g21%
Vitamin A 700IU14%
Vitamin C 32.2mg39%
Calcium 90mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
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About Dhaba Style Matar Paneer

This dhaba style matar paneer has the flavors and taste of dhaba like food in it.

Dhabas are eateries, food joints or restaurants on the highways and roads. Dhabas are frequented by folks who are travelling and the truck drivers. Dhabas usually serve local or regional food.

The food served in the Dhabas is mostly spicy and rich. They taste good too and that is why many people visit dhabas for a fulfilling soul satisfying meal.

This dhaba style matar paneer recipe is also easy and shared with step by step photos and video.

It is our favorite dish when we are looking to have a dhaba style food at home.

matar paneer dhaba style recipe

I have made the entire recipe in a pan. But you can even use a pressure cooker to save time.

You can pair this dhaba style mutter paneer with naan, tandoori roti or even steamed rice. It can also be had with saffron rice or cumin rice or biryani rice.

How to make Dhaba Style Matar paneer

preparing masala paste

1. In a grinder jar, add 1 teaspoon cumin seeds.

making dhaba style matar paneer recipe

2. Add ⅓ cup chopped onion.

making dhaba style matar paneer recipe

3. Then add 1 green chili (chopped), 1 inch ginger, (chopped) and  5 medium garlic cloves (chopped).

making dhaba style matar paneer recipe

4. Add 2 tablespoons chopped coriander leaves.

making dhaba style matar paneer recipe

5. Add 1 cup chopped tomatoes.

making dhaba style matar paneer recipe

6. Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.

making dhaba style matar paneer recipe

7. Also add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.

making dhaba style matar paneer recipe

8. grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.

making dhaba style matar paneer recipe

Making Mutter Paneer Curry

1. Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.

making dhaba style matar paneer recipe

2. On a low to medium-low flame begin to saute the paste.

making dhaba style matar paneer recipe

3. Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.

making dhaba style matar paneer recipe

4. The color of masala will also change and you will clearly see the oil releasing from the paste.

making dhaba style matar paneer recipe

5. Then add ¼ teaspoon turmeric powder.

making dhaba style matar paneer recipe

6. Next add 1 teaspoon Kashmiri red chili powder or deghi mirch.

making dhaba style matar paneer recipe

7. Mix the spice powders very well with the masala.

making dhaba style matar paneer recipe

8. Add 1 cup green peas. You can use fresh or frozen green peas.

making dhaba style matar paneer recipe

9. Mix the peas with the masala.

making dhaba style matar paneer recipe

10. Then add 2 to 2.25 cups water or add as required.

making dhaba style matar paneer recipe

11. Season with salt as required. Mix very well.

making dhaba style matar paneer recipe

12. Cover the pan with its lid and simmer the peas gravy on a medium-low to medium flame till the peas are cooked.

making dhaba style matar paneer recipe

13. Do check when the peas are cooking and if required add some more water.

making dhaba style matar paneer recipe

14. Check the doneness of green peas by pressing them with a spoon and they should get mashed easily.

making dhaba style matar paneer recipe

15. Then add ¼ teaspoon garam masala powder.

making dhaba style matar paneer recipe

16. Add ½ teaspoon crushed kasuri methi (dry fenugreek leaves).

making dhaba style matar paneer recipe

17. Add 200 to 250 grams paneer (cubed).

making dhaba style matar paneer recipe

18. Mix and cook for a minute.

matar paneer recipe dhaba style

19. Then add ½ inch ginger (julienne).

matar paneer recipe dhaba style

20. Add 3 tablespoons low-fat cream.

matar paneer recipe dhaba style

21. Mix very well. Switch off the flame.

matar paneer recipe dhaba style

22. Then lastly add 3 tablespoons chopped coriander leaves. Mix again.

matar paneer recipe dhaba style

23. Serve dhaba style matar paneer with Indian flatbreads like chapati, tandoori roti, naan or with rice-based dish like steamed rice or cumin rice.

matar paneer dhaba style

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Dhaba Style Matar Paneer

4.81 from 114 votes
Delicious and spicy dhaba style curry made with green peas and cottage cheese.
matar paneer recipe dhaba style, paneer mutter masala recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:main course
Cuisine:north indian,punjabi
Diet:Vegetarian
Servings (change the number to scale):4

RECIPE VIDEO

(1 CUP = 250 ML)

Ingredients

for masala paste

  • 1 teaspoon cumin seeds
  • 60 grams onion or ⅓ cup chopped onion
  • 1 green chili - chopped
  • 1 inch ginger - chopped
  • 5 medium garlic cloves - chopped
  • 2 tablespoons chopped coriander leaves (cilantro leaves)
  • 215 grams tomatoes or 3 medium tomatoes or 1 cup chopped tomatoes
  • 1 teaspoon coriander seeds
  • 1 inch cinnamon
  • 2 green cardamoms
  • 5 whole black peppers
  • 3 cloves
  • 12 cashews

for gravy

  • 3 to 4 tablespoons oil
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon kashmiri red chili powder or deghi mirch
  • 1 cup green peas fresh or frozen
  • 2 to 2.25 cups water or add as required
  • 200 to 250 grams paneer - cubed (cottage cheese)
  • ½ inch ginger - julienne
  • ½ teaspoon crushed kasuri methi (dry fenugreek leaves)
  • ¼ teaspoon garam masala powder
  • 3 tablespoons low fat cream
  • 3 tablespoons chopped coriander leaves (cilantro leaves)
  • salt as required

Instructions

making masala paste

  • In a grinder jar, add 1 teaspoon cumin seeds, ⅓ cup chopped onion,  1 green chili (chopped), 1 inch ginger, (chopped) and 5 medium garlic cloves (chopped).
  • Add 2 tablespoons chopped coriander leaves and 1 cup chopped tomatoes.
  • Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.
  • Add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.
  • Grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.

making dhaba style matar paneer

  • Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.
  • On a low to medium-low flame begin to saute the paste.
  • Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.
  • The color of masala will also change and you will clearly see the oil releasing from the paste.
  • Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chili powder or deghi mirch.
  • Mix the spice powders very well with the masala.
  • Add 1 cup green peas. You can use fresh or frozen green peas. Mix the peas with the masala.
  • Then add 2 to 2.25 cups water or add as required. Season with salt as required. Mix very well. 
  • Cover the pan with its lid and simmer the matar gravy on a medium-low to medium flame till the peas are cooked.
  • Do check when the peas are cooking and if required add some more water.
  • Check the doneness of peas by pressing them with a spoon and they should get mashed easily.
  • Then add ¼ teaspoon garam masala powder.
  • Add ½ teaspoon kasuri methi (crushed).
  • Add 200 to 250 grams paneer (cubed). Mix and cook for a minute.
  • Then add ½ inch ginger (julienne) and 3 tablespoons low fat cream.
  • Mix very well. Switch off the flame.
  • Then lastly add 3 tablespoons chopped coriander leaves. Mix again.
  • Serve matar paneer with chapatis, tandoori rotis, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.

Notes

  1. For a less spicy taste add ½ teaspoon kashmiri red chili powder or deghi mirch.
  2. Instead of paneer you can use tofu.
  3. For a thicker gravy, you can add less water. 
  4. For cooking in a pressure cooker, add 1.5 cups water and pressure cook for 2 to 3 whistles.

Nutrition Info (approximate values)

Nutrition Facts
Dhaba Style Matar Paneer
Amount Per Serving
Calories 341 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 40mg13%
Sodium 655mg28%
Potassium 286mg8%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 4g4%
Protein 10g20%
Vitamin A 990IU20%
Vitamin C 24.6mg30%
Calcium 277mg28%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.
TRIED THIS RECIPE? If you have made the recipe and like it then do share the recipe link on facebook, twitter & pinterest. For Instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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411 comments/reviews

  1. Hi dassana,
    Did you use medium sized grinder jar to make the masala paste here?
    (I know it’s a really silly query.. it’s just that my mixer can be a little tricky to guess sometimes)

    • yes ruchi, i have used medium sized grinder jar. of course it not silly query. at times for making chutneysi use small grinder and a few times that much quantity of chutney does not suffice in the small jar. so i have to take everything in a medium sized jar and grind again.

  2. Tried this recipes and was very delicious. Thank you Mam.5 stars

    • Welcome PARIMALA

  3. Made this recipe! Turned out to be ???? yum!5 stars

    • Thanks Minty

  4. Matar paneer recipe looking very tastey and delicious. Thanku for sharing with us5 stars

    • Welcome Rajiv

  5. V nice matar paneer recipe..

    • Thanks Ankita

  6. Thanks for sharing a awesome recipe …it’s finger licking tasty tried it very yummy my husband loved the dish..

    I started learning cooking from your recipes from your site.

    I always try new recipe from your site but this time I cant stop myself for commenting or you can say for being thankful to you for sharing lovely recipe.5 stars

    • thats a lot aruna. glad to ready your comment. if you thank me in silence or in your heart, that is also fine. stay blessed and happy always.

  7. Hello Dassana. Mutter paneer turned out awesome. Though this is the first time I am commenting, I have been trying out your recipes since a long time. If I want to cook something and I find it on your blog, I follow your instructions blindly and the result is always delicious. Not once has anything gone wrong. You are the reason I love cooking now; and I am someone who had hated even entering the kitchen a few years back. You are amazing.5 stars

    • Thanks Ruta for sharing this awesome feedback. Glad to know that I could help you. Happy cooking.

  8. I tried the recipe and it tasted awsome.thank you for sharing it….5 stars

    • welcome deepti

  9. Hi dassana,

    I simply love love all your north Indian recipes and my go-to site. I have a doubt regarding adding cream, once I add the cream, it splits and doesn’t mix with the gravy, what am I doing wrong?

    • thanks shwetha. use cream which is within its shelf period. if the cream has hot spoiled or on the verge of getting rancid, then it will split.

  10. Today I made this. I have tried 4-5 times earlier also..it always came superb. I have 1 question. .dassana can we use the same masala paste for any other curry? Actually my husband loves this flavour & ask me to prepare this again and again; so I was thinking if I can use the same paste for any other veg/ non veg dish5 stars

    • thanks urmi. of course you can use the same paste for any curry with or without veggies or eggs or even non veg. even a plain shorba like curry can also be made without veggies to go with pulao or biryani.

  11. Hi Dassana,
    I’ve only tried out your mattar paneer and ragi dosa recipes, but I would like to sincerely thank you for it! I am a college student in the US, and miss those two dishes in particular so much! However, after having tried out your version, I don’t think I’ve ever had mattar paneer that was made better! So once again, thank you, and keep up the amazing and comprehensive site 🙂5 stars

    • Welcome Sneha. Glad to know that you liked the recipes. Thanks for sharing your positive feedback. Do try some more recipes.

  12. Dassana…..i m a big fan of ur recipes…tried out many….none of them have failed me….love ur step by step description with pics…has made cooking much easier for…keep posting4 stars

    • Thanks Jemy for your kind words and positive feedback.

  13. Can you plz upload ho yo make restaurant style matar paneer4 stars

    • Anita, I will try to add.

  14. Wowww excellent recipe ! Came out very well…and easy to prepare too…with less time requirement…i am regular follower of your recipes..5 stars

    • Thanks Sumanashree for your positive feedback. Glad to know this.

  15. Hi!
    Can we store this masala paste for 2-3 days?
    Thanks

    • prajakta, you can store the masala paste for 2 to 3 days, but refrigerate it.

      • Cool! Tried it and turned out awesome!!!!! Thanks a ton!5 stars

        • Welcome Prajakta

  16. Hi
    I always try your recipes. Writing to you for the first time.. tried making this today.. it’s awesum.. simple and easy to make..5 stars

    • Welcome Lybna5. Glad to know this.

  17. Hi Dasanna
    Thanks for videos which makes my cooking easy. I love all your recipes and its very easy to make. I try a new one in every weekends.my family enjoys a lot

    • Welcome Anu. Nice to know this. Thanks for sharing positive feedback on recipes.

  18. Dear Dassana
    All your recipes are great. Whenever I think of a dish to prepare I simply look over for your recipe, they turn out really well.

    • Thanks Nazish for your positive feedback on recipes.

  19. Hi dassana.. I had gone through your recipes many of the time but never tried to cook them.. But yesterday I cooked your matar Paneer recipe and it really turned out so delicious. My family members loved it.4 stars

    • Welcome Shami. Glad to know that everyone liked matar paneer recipe.

  20. Just made it today. And i don’t have the words to explain how awesome was the taste. I made this first time and it literally blown my mind. The taste was incredibly beyond the taste you get from a restaurant. I did added fresh creme from milk and ghee too. Thanks a lot for this 🙂5 stars

    • Welcome Gurpal. Glad to know that you liked the matar paneer recipe. thanks for sharing your feedback and variation.

  21. Hi how are you. I wanted to make this dish. The cream that we can add is it heavy cream or half and half cream? Did you use cream?5 stars

    • you can use half and half or heavy cream. i usually add the cream which gets collected on top of the milk. in india we call it as ‘malai’.

  22. Dear Dassana, before I try to do some meal I usually look a lot of recipes on web and youtube, but always turn to yours at the end for the simplicity and authentic flavours! Just did this and will impress my family ! Greetings from Russia5 stars

    • thanks elena for your positive feedback. glad to read your comment.

  23. Thanks for the recipe dasana ji. It came out really well and also was easy to follow the instructions. I follow this site quite often to try out different dishes and they’ve all come out well. Love <3

    • Welcome Charu. Glad to know that you follow the recipes in the website and they are coming out well.

  24. Hello dasana ji.. your recipes are always perfect. U reply to everyone so nice of you. ? Thinking of making it tonight. Lots of love.4 stars

    • thanks a lot deeksha. happy cooking.

  25. I cooked this recipe tonight and we thought it was authentic and very tasty.I would definitely cook this gain.4 stars

    • thanks leslie for this feedback. there are many ways matar paneer is made. this is a family recipe and one that i cook often. though each family have their few variations. but the basic ingredients remains the same.

  26. I am going to try it tomorrow for our office potluck. My mom usually check dishes from this site and she does also. The recipe looks easy, fingers crossed

    • thats nice to know sonali. thanks for sharing this. hope the recipe goes very well for you. happy cooking.

  27. yummy

  28. Very Nice recipe ..The taste is very good..I refer your site regularly for making new new recipes..Yesterday i make palak paneer and it makes very delicious..:-) Thanks for such a wonderfull and easy recipes5 stars

    • thanks prerana for sharing this lovely feedback. glad to know. happy cooking 🙂

  29. I made this without the cashews as my son is allergic and it turned out very nice. Thank you for an easy, tasty homely recipe.5 stars

    • thanks nav for sharing this feedback. cashews can be skipped.

  30. Thanks Dassana, I think I like both styles! Craig

    • welcome craig

  31. Hi Dassana, I am going to try this matar paneer recipe tonight. But please can you tell me – what is it that makes all your recipes either “restaurant” or “home” style? Do restaurant style dishes usually have more ghee – or something else? Many thanks, Craig

    • the restaurant style gravies or curries are more creamy, rich and heavy. they do have more ghee or oil or butter used. also they use cashew paste or a paste of melon seeds or curd (yogurt) to give a certain creaminess and thickness in the gravy. plus a lot of cream is used. when we make food at home, we generally do not cream or cashew paste.

  32. 5 stars for this recipe, its delicious and EASY. Thank you Dassana 🙂5 stars

    • thanks a lot tanusha – for the rating as well as for the feedback.

  33. Hello mam, made this dish today and it turned out well. Thank you very much. I’ve a question. Shouldn’t we need to add kasuri methi as for most of the paneer gravies you add? Kindly reply

    • thanks benny. since this is a family recipe and that too a homely version, kasuri methi is not added. usually for restaurant style paneer gravies i add kasuri methi. but you can add in this recipe too.

      • Ok. , thank you very much mam.5 stars

        • welcome benny.

  34. Is it ok if I skip onion and garlic in this recipe for karva chauth? Do I need to make any other changes?

    • you can skip onion and garlic. add a pinch of asafoetida after the cumin seeds splutter. then add the ground paste. the rest of the recipe remains the same.

      • Thanks Dassana. I know I can always count on you to reply within 24 hours. You’re the best. 🙂 I will let you know how it turns out. 🙂

        • welcome sneha. do let me know how the recipe goes for you.

        • Hi Dassana,

          The matar paneer turned out very very well. Delicious as all your recipes usually turn out. Moon came out after 10 pm here in San Jose. Shortly after that the matar paneer was devoured by my hungry friends and me. Thank you!5 stars

        • thanks for letting me know sneha. looks like you had a great time during karwa chauth. stay blessed and be happy always.

  35. Your recipes are too good
    I love everything you hve here
    Hve tried some
    N turns out good as i am on first level of cooking
    Thanks ?

    • welcome nida. nice to know this. thanks for sharing your positive feedback on recipes.