How to Make

Matar Paneer
with Sharma's

*Images for representation purposes only

If you have trouble deciding what to make for dinner, try this simple Matar Paneer recipe. This step-by-step recipe can assist you make Matar Paneer at home that tastes like it was made by a chef.


  • 300- 400 gm Sharma’s Kitchen paneer
  • 2 large, minced onions
  • 1 teaspoon ginger paste
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric
  • 1 pinch asafoetida
  • 1 cup water
  • salt as required
  • 1 cup peas
  • 1 cup tomato puree
  • 1 teaspoon garlic paste
  • 1 pinch mace powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon cumin seeds
  • 2 tablespoon refined oil

No. of serves: 4

Step 1

Cook the chopped onion until transparent while sautéing the spices.
Heat oil in a frying pan. Add asafoetida, cumin seeds, mace powder, minced onions, and green chillies. Once the onion turns translucent, add ginger-garlic paste and cook for another two to three minutes. To get the smokey flavor of garlic, stir-fry it for a few minutes with fresh tomato puree.

Step 2

Prepare the peas first, then add the paneer into the curry.
Thoroughly stir after adding the dry masalas. When the oil begins to separate, combine and sauté. Add peas and paneer next.

Step 3

Add fresh cream and cook for two to three minutes.
When the gravy begins to boil, stir in some fresh cream. Add Garam masala next and stir thoroughly.

Step 4

Garnish with fresh coriander leaves and serve hot with Chapati, Butter/Tandoori Roti, Jeera rice, or Veg Pulao

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Nutrition facts about

  • Paneer has almost similar nutritional profile as cottage cheese. It is one of the nutritious, low-calorie dairy products; carries 80 cal/100g, 10-15% protein and small amounts of high calorie fats and sugars. It, therefore, is quite popular and an excellent food for people who are on diet programs.
  • It provides high-quality protein that is rich in all essential amino acids required for growth and development and help stay healthy.
  • Paneer is low-lactose dairy product and contains minimal amount of lactose (0.1 g/oz) making it one of the good source of protein and minerals for those with lactose intolerance. During curdling process, most of naturally occurring lactose in milk is converted into more easily digestible lactic acid.

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