Malai Mattar Paneer


Cumin Seeds 1 Tsp.
Green Chilies 2 Slit
Onion 1 minced
Ginger garlic Paste 1 Tbsp.
Tomatoes 2 minced
Turmeric ½ Tsp.
Coriander Powder 1 Tsp.
Red Chili powder 1 Tsp.
Sugar ½ Tsp.
Salt To taste
Garam Masala 1 Tsp.
Kasthuri Methi 1 Tbsp.
Paneer 1 Cup, Cubed
Fresh or Frozen Peas 1 Cup
Fresh Cream 3-4 Tbsp.



  • To a pan add oil, cumin seeds, slit green chilies, minced onion, ginger garlic paste and Sauté well till the onions turn colour.
  • Add finely chopped tomatoes and cook till mushy. This should take around 10 minutes in medium flame.
  • Add turmeric, coriander powder, chili powder and continue to cook for few more minutes.
  • Keep adding water in batches as it evaporates. Add water to adjust consistency.
  • Add sugar, Salt to taste, garam masala, and crushed kasthuri methi.
  • Add a cup of fresh or frozen peas, cubed paneer and continue to cook for couple more minutes.
  • Add generous amount of heavy cream and simmer for a minute or two and we are done.
  • Serve Hot with Bread of your choice.

Tips & Variation:

  • Feel free to add cashew paste while cooking the gravy to make it even richer and creamier.
  • Cut back on the fresh cream if counting on calories
  • This gravy works great to make Aloo Mattar, gobi mattar or just Malai Paneer.
  • Replace Boiled and cubed Potatoes for Aloo Mattar or Boiled florets of cauliflower for Gobi Mattar.
  • Skipping the peas is going to make Malai Paneer.

One Comment Add yours

  1. mistimaan says:

    Looks tasty 🙂


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