Jul 24, 2007

Matar Paneer

RCI is a monthly blog event focusing on various Indian cuisines. The cuisine this month is Punjabi and Richa is hosting it at As dear as salt.

A funny thing happened with me the other day. We had been to an Indian restaurant and while browsing through the menu I realized I had made all the dishes at home. Palak paneer, Alu palak, Punjabi chole, Paneer jalfrezi..the list went on and on and for the first time in my life I felt like my mom. Mom would say it's useless to waste so many rupees on a simple dish in a restaurant when we can make it at home and it's much healthy too. Back then we used to get irritated when mom said this. We said "Zala hicha suru (she's started again)".

As a teenager, I was obsessed with eating out. Most of the times eating out would be =Punjabi food. However, we used to end up ordering the same dishes again and again. Thinking back I realize that most of the veggies would be stale and there would be a heavy ghee layer floating in it. For RCI, I made one of my favorite Punjabi sabzi.

Matar Paneer/Green peas with cottage cheese


  1. 1 tbsp ghee
  2. 1 inch cinnamon stick
  3. 1/2 tsp cardamom powder
  4. 2 cloves
  5. 1 bay leaf
  6. 1 onion - chopped fine
  7. 1 tsp ginger paste
  8. 1 tsp garlic paste
  9. 1 tsp red chilli powder
  10. 1/2 tsp turmeric powder
  11. 2 tsp coriander powder
  12. 1/2 tsp cumin powder
  13. 1 tbsp cashew pieces
  14. 2 tomatoes - cut into huge chunks
  15. Salt to taste
  16. 1 cup fresh green peas or frozen peas (thawed)
  17. 1 packet fried paneer (about 230 gm)
  18. 1 tbsp whipped cream or malai


  1. Soak the paneer in water for 10-15 minutes. Puree the tomatoes along with the cashew pieces.
  2. Heat ghee in a pan over medium heat. Add the cinnamon, cardamom, cloves, and bay leaf. Fry for a minute.
  3. Add the chopped onion and the ginger garlic paste. Fry till the onion turns light brown.
  4. Add all the powders from 9 to 12. Fry for a minute.
  5. Next, add the tomato-cashew puree and salt to taste. Mix well and cook for 3-4 minutes (till the mixture thickens).
  6. Add the peas and 1/2 cup water and bring to a boil.
  7. Add the whipped cream and paneer cubes. Mix well taking care that you don't break the paneer cubes.
  8. Serve hot garnished with chopped coriander leaves.
This one turned out super-tasty. It went into our favorites list. Be sure to try it out!


archana said...

Matar paneer is looking excellent. Recipe is nice :)
Its so true we can make all these restaurant dishes at home :)

Tee said...

Yum! tondala paani sutalay!:)
I agree with you, nowadays, i too feel that its a waste of money, eating in Indian restuarants here, especially since you are loading on plenty of ghee/cream and perhaps stale stuff!

Bong Mom said...

Mmmmmmm...looks lovely

bha said...

Nice one swapna....ya as a kid I also loved eating out. Now a days i prefer eating at home though

J said...

Looks yum!!

Dee said...

Mutter paneer is sentimental to me.. this was the first dish the hubby cooked for me! Love the pics

Srivalli said...

wow.....looks very yummy swad...


Sharmi said...

hey swaps, I too made the same way but called it a different name!! but your texture looks different. may be I added lot of cashews. great entry.

FH said...

It is true we can make most dishes at home better than restaurants!
Subzi looks fabulous.

bee said...

swapna, that pic is making me drool. looks fabulous.

Coffee said...

WOW!! Can I have some now please! That pic looks fab!

TBC said...

Matar Paneer looks so good!

Richa said...


Doublethink.. said...

I so identify with you ! Even I am not a big fan of eating out in the US...and have realized it so much BETTER to cook at home!

Doublethink.. said...

What I like best avout your writing style is that- you jot down simple thoughts which we take for granted. The beauty lies in that everyone can identify with it and it is a lovely read!

Anonymous said...

oh! yum yum... can i have some now?