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Kadhai Mattar Paneer – Cottage Cheese an Peas in Gravy

Kadhai Mattar Paneer – Cottage Cheese an Peas in Gravy


Luscious cubes of cottage cheese in a lovely cashew gravy garnished with dried fenugreek leaves promises to be a runaway hit.
By Priya Sreeram

My daughter’s love for paneer (cottage cheese) in any form is well known, and this dish was dot on to warm her heart & our hearth. The recipe courtesy kavita @ Edible Entertainment was tweaked to suit our palate.

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Serve it hot with rotis/phulkas/parathas (Indian Flat Bread), tortillas or rice.

Kadhai Mattar Paneer
Prep Time
Cook Time
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Luscious cubes of cottage cheese in a lovely cashew gravy garnished with dried fenugreek leaves will promise to be a runaway hit .
Recipe Type: Side-Dish
Serves: 4
  • Cottage Cheese / Paneer - 400 grams
  • Onion - 3 - large - thinly sliced
  • Green Peas / Mattar - fistful
  • Tomato - 3 - small - finely chopped
  • Bell Pepper (Green) - ½ - finely chopped
  • Cashew Nuts - a fistful
  • Garlic - 3 pods- large
  • Green Chili - 1 to 2 - to taste - finely chopped
  • Coriander Powder - 2 teaspoons (used store bought else dry roast coriander seeds & grind them into a fine powder)
  • Red Chili Powder - 3-4 tsp - to taste
  • Garam Masala Powder - 2 tsp - to taste - store bought
  • Dried Fenugreek Leaves / Kasoori Methi - 1 tbsp
  • Salt - as per taste
  • Cooking Oil - 2 tsp
  • Water - as required
For the Marinade
  • Yogurt / Curd - 2 to 3 tablespoon
  • Red Chilli Powder - 1½ tsp - to taste
  • Salt - a little
  1. Start with marinating the cottage cheese.Cut them into cubes, and mix with the yogurt/curd, little salt , red chili powder and let it rest in the fridge for about 90 minutes.
  2. Boil the peas in microwave or on the stove, strain water & keep aside.
  3. Making the base for the gravy is the next step. Heat 1 tsp oil in a pan. Add the green chillis, garlic,half of the sliced onions, tomatoes & cashew nuts and stir till they start changing color. Take off flame, let it cool and transfer the mix to a blender. Add garam masala, coriander powder and blend until you get a smooth paste. Add little water if required.
  4. Again, heat 1 tsp oil, add the remaining cut onions & satué for 30 seconds & add the capsicum. Add the pureed blend to the onion-capsicum in the pan and give it all a nice mix. Let it cook on medium-high flame for at least 5 minutes or till the raw smell evaporates. You can add around ¼ to ½ cup of water to it & let it boil.
  5. Meanwhile - take half cup of warm water. Add the dried fenugreek leaves & let it rest for a few minutes.
  6. Take the marinade from the fridge and tip it to the gravy cooking it on medium flame. It has to cook for around 2-3 minutes.
  7. Add the boiled peas, dried fenugreek to it . Mix well and once it simmers take it off flame.
  8. Serve it hot with rotis/phulkas/parathas (Indian Flat Bread) ; tortillas or rice.
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