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Khoya Matar Paneer Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Khoya Matar Paneer is one of the most popular dish in North Indian cuisine. Khoya matar paneer is very easy to cook and perfect for those who like creamy and buttery dishes.
Course: Mains
Cuisine: North Indian
Servings: 4
Author: Rachna's Kitchen
  • 2 cups Paneer cubes about 250 gms
  • 1 ½ cups green peas or matar – fresh or frozen thawed if frozen
  • 3 medium sized ripe red tomatoes chopped roughly
  • 1 large onion chopped roughly
  • ½ inch piece of ginger chopped (adrak)
  • 2-3 garlic cloves chopped (lahsun)
  • 2 green cardamom pods
  • ½  tsp black pepper
  • 2 ½   cups water
  • ½ tsp turmeric powder red chili powder cumin powder each
  • 1 tsp Coriander powder
  • ½ tsp Garam Masala powder
  • 2 tbsp Kasuri Methi dried fenugreek leaves
  • 2 tbsp oil
  • A handful of Coriander leaves for garnishing dhania patta
  • Salt as required
  1. Heat oil and add cumin seeds, saute the cumin till they splutter. Add cardamom pods, black pepper, and chopped garlic. Saute, till releases aroma.
  2. Now add onion and fry till it turns all pink and nicely caramelised. Add the ginger, garlic and saute again for a minute.
  3. Add chopped tomatoes to the pan. Mix and cook until the tomatoes turn soggy and soft.
  4. Dry spices required (turmeric powder, corriander powder, red chill powder, garam masala, dried fengreek leaves and cumin powder)[/caption]
  5. Add all the dry spice powders. Saute for 30 seconds until fragrant.
  6. Add 3 tbsp of water to cook the paste. When the paste gets cooked, it will start leaving the oil aside. Be patient and keep stirring the paste frequently on low-medium flame.
  7. Add peas or matar to the mixture, stir again.
  8. Mix everything well together and cover it, cook for next 8-10 minutes.
  9. Add water and season with salt. Turn the flame to the lowest for simmer for about 5 min.
  10. Add crumbled khoya/Mawa to the mixture and stir well .
  11. Add the paneer cubes. Simmer for 1 to 2 minutes on a low flame. Now turn off the flame, let it sit covered for 10-15 minutes before serving so it absorbs all the flavours well. It will get thicker with time.
  12. Garnish with fresh coriander leaves and fresh cream.
  13. Serve Khoya matar paneer hot with butter naan or rice.
  14. Enjoy!!