# Matar Paneer

This video shows how to make dhaba-style matar paneer, an Indian dish with paneer cheese and peas in a rich gravy.

- Servings: 5 servings
- Total time: 40 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 5 medium size tomatoes
- 1 no. green chilli
- 1 inch ginger
- 1 tbsp ghee
- 1 tsp oil
- 1 inch ginger
- 1 no. green chillies
- 500 gm paneer
- 2 tbsp ghee
- 1 tbsp oil
- 2 tsp jeera
- 2 no. green chillies
- 1 tbsp fresh coriander stems
- 2 tbsp ginger garlic paste
- 3 medium size onions
- 1 tsp spicy red chilli powder
- 1 tbsp kashmiri red chilli powder
- 1 tbsp coriander powder
- 0.25 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp besan
- a pinch salt
- 2 tbsp cashew paste
- 2 cups green peas
- as required hot water
- a large pinch garam masala
- 1 tsp kasuri methi
- 1 inch ginger
- a handful fresh coriander

## Instructions

1. Cut fresh tomatoes in quarters and transfer to a grinding jar along with green chili and ginger, grind to a fine purée.
2. Set a pan on medium heat, add ghee, oil, ginger, green chilies, and paneer; shallow fry the paneer from both sides until golden brown in color and set aside.
3. Set a wok on medium heat, add ghee, oil, jeera, green chillies, fresh coriander stems, and ginger-garlic paste; sauté on medium-high flame for 2-3 minutes.
4. Add chopped onions and cook until golden brown in color.
5. Lower the flame and add the powdered spices, besan, and a pinch of salt. Mix well and add a dash of hot water to avoid the masalas from burning, cook until the ghee is separated.
6. Add the freshly prepared tomato puree, cashew paste, and salt to taste; mix and cook well on medium-high flame until the ghee is separated.
7. Add hot water as required, add green peas and cook for 3-4 minutes on medium-high flame.
8. Add 500 ml of hot water or more to adjust the consistency of the gravy, stir well, cover, and cook for 20-25 minutes on medium flame, stir at intervals.
9. Add the shallow-fried paneer and cook for 1-2 minutes on medium flame.
10. Add the garam masala, kasuri methi, and ginger juliennes, mix well, and add freshly chopped coriander leaves; mix gently and cook for the last 1-2 minutes.

## Equipment

- blender
- pan
- wok
- grinding jar

## Tips

- If you don't want to add cashew nuts, you can grind two or three cubes of paneer with water and add them to the gravy
- Almond paste can be used if you do not have cashew

## Source

- Original video: https://youtu.be/f2oVTs-bRGg?si=X0zEh-Zn7YJ6Kr1Y
- Recipe page: https://www.cliprecipe.com/recipe/8c706052-ad74-4728-a952-42f8e89f644b
- Extracted: 2025-06-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt