Creamy Mattar Paneer

Mattar paneer is a North Indian dish consisting of peas and paneer, which is typically in a tomato based sauce. I tried a twist on this to create a creamy gravy. It was one of the best vegetarian dishes on my list, so I will be using this if I have guests over. Use soft paneer as the texture compliments the creamy dish. It is usually enjoyed with any Indian bread 🙂


  • Prep time – 15 minutes
  • Cook time – 20 minutes


  • Paneer (Bite Sized Pieces) – 400 g
  • Green Peas (Cooked) – 1/2 cup
    • I use frozen peas. Follow the instructions on your package to cook it and keep it ready
  • Large Red Onion (Finely chopped) – 1
  • Roma Tomatoes (Finely chopped) – 2
  • Ginger Garlic Paste – 2 tsp
  • Coriander Powder – 1.5 tsp
  • Kashmiri Red Chilli Powder – 3/4 tsp
  • Garam Masala Powder – 1/4 tsp
  • Turmeric Powder – 1/8 tsp heaping
  • Kasuri Methi – 1 tbsp
  • Milk (2% reduced) – 1 cup
  • Heavy Cream – 1.5 tbsp
  • Extra Virgin Olive Oil – 2 tbsp
  • Salt as per taste


  1. Heat the oil in a pan. Saute onions in ginger garlic paste until the turn golden brown
  2. Add the tomatoes and Kasuri methi. Sauté until the tomatoes are soft
  3. Add 1/4 cup water. Mix for 3 minutes
  4. Add the masalas and salt. Mix for 3 minutes
  5. Add the milk and cream. Mix well for 2 minutes
  6. Put it all in a blender. Blend for 10 seconds (you don’t want a smooth puree, but a chunky mixture)
  7. Add the cooked peas and paneer pieces (no need to fry or boil prior to adding). Mix on medium-low heat for 2 minutes
  8. Taste to check if the paneer is soft. Then enjoy 🙂

Mattar Paneer 1


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