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Paneer matar | No onion & garlic paneer matar


1. Paneer (cottage cheese) 200 grams
2. Cumin seed 2 tbs
3. Ginger 2 inch size
4. Dry red chili 1 
5. Bay leaf 1
6. Tomatoes 2
7. Green peas 1 cup
8. Salt to taste
9. Turmeric powder 1 tsp
10. Kashmiri red chili powder 1/2 tbs
11. Coriander powder 1/2 tbs
12. No garlic curry powder 1 tbs
13. Cashew paste 2 tbs
14. Fresh cream 2 tbs
15. Cardamon & cinnamon powder 1 tsp
16. Cooking oil 2 tbs


1. Cut the paneer (cottage cheese) into cubes and keep them aside (you can also fry the paneer slightly). Now in a pan take 2 tbs of oil & warm it on medium heat.
2. Grind cumin seeds, ginger, red chili and one tomato into a fine paste. Don't add too much water in the masala paste. Put one bay leaf and cumin paste in the oil and saute.
3. Keep the heat low to medium so that the masala does not burn. Now add one chopped tomatoes and cook for 4-5 minutes till the raw smell of the cumin is gone. Add water if needed.
4. Now add salt to taste, coriander powder, red chili powder, turmeric powder and curry powder, cook for couple of more minutes. Add half cup of water and give it a boil.
5. Grind cashew to fine paste and add 2 tbs of cashew paste in the masala and stir continuously, so it does not stick to the bottom of the pan or burn.
6. Add 1 cup of green peas and cook for 3-4 minutes, cover it. Add water as required.
7. Now add paneer (cottage cheese) and cook with the masala (spices) nicely, add 2 cups of water and let it to boil for 2-3 minutes (add water according to your requirement of gravy).
8. Sprinkle 1 tsp cardamon and cinnamon powder and pour 2 tbs of fresh heavy cream. turn off the heat and let it sit covered for 15 minutes before serving.
9. Serve your paneer matar (no onion & garlic) with puris, roti or steamed rice.

Thank you, eat healthy and stay healthy


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