20 Creamy Mattar Paneer Delicious Recipes

Delight in the rich, comforting embrace of creamy Mattar Paneer with our roundup of 20 delectable recipes! Whether you’re craving a quick weeknight dinner or a hearty dish to warm your soul, these variations promise to satisfy. Perfect for home cooks looking to spice up their meal rotation, each recipe is a testament to the dish’s versatility and universal appeal. Dive in and discover your next favorite!

Classic Mattar Paneer with Fresh Peas

Ah, there’s nothing quite like the comfort of a homemade Classic Mattar Paneer with Fresh Peas. It’s a dish that brings warmth to your table and smiles to your faces, perfect for any day of the week.

Ingredients

• 2 cups paneer, cubed
• 1 cup fresh peas
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 cup tomato puree
• 1/2 cup water
• Salt to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat.
2. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in 1 large finely chopped onion and sauté until golden, about 5 minutes.
4. Add 2 cloves minced garlic and 1 inch grated ginger, cooking for another minute.
5. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp garam masala, stirring well to combine.
6. Pour in 1 cup tomato puree and cook for 5 minutes, until the oil starts to separate from the mixture.
7. Add 1 cup fresh peas and 2 cups cubed paneer, gently stirring to coat them in the sauce.
8. Pour in 1/2 cup water, cover, and simmer for 10 minutes on low heat.
9. Season with salt to taste and garnish with 2 tbsp chopped fresh cilantro before serving.

Best enjoyed with fluffy basmati rice or warm naan, this dish offers a delightful mix of creamy paneer and sweet peas in a richly spiced tomato sauce. For an extra touch, sprinkle some more garam masala on top before serving.

Spicy Mattar Paneer Masala

Mmm, imagine coming home to a bowl of Spicy Mattar Paneer Masala that’s just bursting with flavors. You’ve got the creamy paneer, the kick of spices, and those sweet peas all coming together in a dish that’s as comforting as it is exciting.

Ingredients

• 1 cup paneer, cubed
• 1 cup green peas
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1 cup tomato puree
• 1/2 cup water
• Salt to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat.
2. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
3. Stir in 1 large finely chopped onion and sauté until golden, about 5 minutes.
4. Add 2 cloves minced garlic and 1 inch grated ginger, cook for another minute.
5. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp red chili powder, and salt. Cook for 30 seconds to release the flavors.
6. Pour in 1 cup tomato puree and cook until the oil separates, about 5 minutes.
7. Add 1 cup green peas and 1 cup paneer cubes, stirring gently to coat.
8. Pour in 1/2 cup water, cover, and simmer for 10 minutes on low heat.
9. Sprinkle 1 tsp garam masala and 2 tbsp chopped cilantro, then remove from heat.

Best enjoyed with fluffy naan or steamed rice, this Spicy Mattar Paneer Masala is a creamy, spicy delight that’s sure to warm you up from the inside out. The paneer stays soft and pillowy, while the peas add a sweet pop to every bite.

Restaurant-Style Mattar Paneer

Mmm, imagine digging into a creamy, flavorful bowl of Restaurant-Style Mattar Paneer that tastes just like your favorite Indian spot. You’re about to make it happen in your own kitchen, and trust me, it’s easier than you think.

Ingredients

• 2 tbsp vegetable oil
• 1 cup diced onions
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 cup tomato puree
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 cup green peas
• 1 cup paneer cubes
• 1/2 cup heavy cream
• 1/2 cup water
• 1 tsp salt

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat.
2. Add 1 cup diced onions, sauté until golden brown, about 5 minutes.
3. Stir in 1 tbsp minced garlic and 1 tbsp minced ginger, cook for 1 minute until fragrant.
4. Pour in 1 cup tomato puree, cook for 3 minutes until the oil separates.
5. Add 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp garam masala. Mix well and cook for 2 minutes.
6. Tip: Toasting the spices releases their flavors, so don’t skip this step.
7. Add 1 cup green peas and 1 cup paneer cubes, stir gently to coat with the masala.
8. Pour in 1/2 cup heavy cream and 1/2 cup water, bring to a simmer.
9. Tip: For a richer gravy, you can substitute water with more cream.
10. Season with 1 tsp salt, simmer for 5 minutes until the peas are tender.
11. Tip: If the gravy is too thick, add a little more water to reach your desired consistency.
12. Remove from heat, let it sit for 2 minutes before serving.

Fluffy peas and soft paneer cubes swim in a velvety, spiced gravy that’s downright addictive. Serve it with a side of warm naan or over steamed basmati rice for a meal that’ll transport you straight to your favorite Indian restaurant.

Mattar Paneer with Coconut Milk

Hey there, ever find yourself craving something creamy, comforting, and packed with flavor? Mattar Paneer with Coconut Milk is your answer, blending the richness of paneer and peas with the subtle sweetness of coconut milk for a dish that’s both hearty and refreshing.

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 cup tomato puree
• 1 cup coconut milk
• 1 cup green peas, fresh or frozen
• 200g paneer, cubed
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat.
2. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in 1 large finely chopped onion and sauté until golden, about 5 minutes.
4. Add 2 cloves minced garlic and 1 inch grated ginger, cooking for another minute until aromatic.
5. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp garam masala, stirring for 30 seconds to toast the spices.
6. Pour in 1 cup tomato puree and cook for 5 minutes, until the mixture thickens slightly.
7. Add 1 cup coconut milk and 1 cup green peas, bringing the mixture to a gentle simmer.
8. Gently fold in 200g cubed paneer, being careful not to break the cubes.
9. Season with salt to taste and let everything simmer together for 10 minutes, allowing the flavors to meld.
10. Garnish with fresh cilantro before serving.

The creamy coconut milk softens the spices, making every bite of paneer and peas melt in your mouth. Serve it over a bed of fluffy basmati rice or with warm naan for a meal that’s sure to impress.

Mattar Paneer Biryani

Hey there, ever find yourself craving something hearty yet packed with flavor? Mattar Paneer Biryani is your go-to, blending tender paneer and peas with aromatic spices for a dish that’s both comforting and exciting.

Ingredients

• 2 cups basmati rice
• 1 cup paneer, cubed
• 1 cup green peas
• 2 tbsp ghee
• 1 tbsp cumin seeds
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chili powder
• 4 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes. Tip: Soaking rice ensures it cooks evenly.
2. Heat ghee in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add the sliced onion and sauté until golden brown, about 5 minutes.
4. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
5. Add the chopped tomatoes, turmeric powder, garam masala, and red chili powder. Cook until the tomatoes are soft, about 5 minutes.
6. Mix in the paneer cubes and green peas, cooking for another 2 minutes. Tip: Gently stir to avoid breaking the paneer.
7. Drain the soaked rice and add it to the pot, stirring gently to combine with the spices.
8. Pour in 4 cups of water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Keep the lid on to trap the steam for perfectly fluffy rice.
9. Turn off the heat and let the biryani sit covered for 5 minutes before fluffing with a fork.
10. Garnish with fresh cilantro before serving.

The biryani comes out fluffy with each grain distinct, the paneer soft yet firm, and the peas adding a sweet pop. Serve it with a side of cool raita to balance the spices, or enjoy it as is for a satisfying meal.

Mattar Paneer Curry with Cashew Cream

Veggie lovers, rejoice! You’re about to dive into a creamy, dreamy Mattar Paneer Curry that’s as comforting as it is delicious. Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup paneer, cubed
• 1 cup green peas, frozen or fresh
• 1/2 cup cashews, soaked
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp chili powder
• 1 cup tomato puree
• 1/2 cup water
• Salt to taste
• 2 tbsp cilantro, chopped

Instructions

1. Heat olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onion, minced garlic, and grated ginger. Sauté until onions are translucent, about 5 minutes.
3. Stir in turmeric powder, garam masala, and chili powder. Cook for 1 minute until fragrant.
4. Add tomato puree and cook for 5 minutes, stirring occasionally, until the mixture thickens.
5. Blend soaked cashews with 1/2 cup water until smooth. Add this cashew cream to the pan.
6. Add green peas and paneer cubes. Simmer on low heat for 10 minutes, stirring gently.
7. Season with salt to taste. Garnish with chopped cilantro before serving.

Unbelievably creamy and packed with flavor, this curry pairs wonderfully with fluffy basmati rice or warm naan. The cashew cream adds a luxurious texture that’ll have you coming back for seconds.

Mattar Paneer Stuffed Paratha

Zesty and comforting, this Mattar Paneer Stuffed Paratha is a game-changer for your breakfast or lunch. You’ll love the soft, flaky bread stuffed with a spicy, creamy filling that’s both satisfying and delicious.

Ingredients

• 2 cups whole wheat flour
• 1 cup water
• 1 cup paneer, crumbled
• 1 cup green peas, mashed
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp salt
• 2 tbsp oil
• 1 tbsp butter

Instructions

1. In a large bowl, mix 2 cups whole wheat flour with 1 cup water to form a soft dough. Cover and let it rest for 15 minutes.
2. While the dough rests, heat 2 tbsp oil in a pan. Add 1 tbsp ginger-garlic paste and sauté for 30 seconds until fragrant.
3. Add 1 cup mashed green peas, 1 cup crumbled paneer, 1 tsp red chili powder, 1 tsp garam masala, and 1 tsp salt. Cook for 5 minutes, stirring occasionally. Let the mixture cool.
4. Divide the dough into 8 equal parts. Roll each part into a small circle.
5. Place 2 tbsp of the filling in the center of each circle. Fold the edges to seal the filling inside.
6. Gently roll the stuffed dough into a paratha, about 6 inches in diameter.
7. Heat a griddle over medium heat. Cook each paratha for 2 minutes on each side, applying 1 tbsp butter for a golden finish.
8. Tip: Press the edges gently while rolling to prevent the filling from leaking.
9. Tip: Keep the griddle at medium heat to ensure even cooking without burning.
10. Tip: Serve hot with yogurt or pickle for an extra flavor boost.

Yummy and hearty, these parathas have a crispy exterior with a soft, flavorful filling. Try serving them with a side of mint chutney for a refreshing contrast.

Mattar Paneer Pulao

Looking for a comforting yet vibrant dish to spice up your weeknight dinners? This Mattar Paneer Pulao combines fluffy rice, creamy paneer, and sweet peas in a fragrant mix of spices that’ll transport you straight to flavor town.

Ingredients

• 1 cup basmati rice
• 1.5 cups water
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, thinly sliced
• 1 tsp ginger-garlic paste
• 1/2 cup paneer, cubed
• 1/2 cup green peas
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 30 minutes. Drain well.
2. Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add the thinly sliced onion and sauté until golden brown, about 5 minutes.
4. Stir in the ginger-garlic paste and cook for another minute, until fragrant.
5. Add the paneer cubes and green peas, stirring gently to mix with the onions.
6. Sprinkle turmeric powder, garam masala, and salt over the mixture, stirring to coat everything evenly.
7. Add the drained rice to the pan, gently stirring to combine with the spices and vegetables.
8. Pour in the water, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
9. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Vibrant and aromatic, this Mattar Paneer Pulao is a feast for the senses with its tender rice, soft paneer, and pops of sweet peas. Serve it with a side of cool raita or a tangy pickle to balance the richness.

Mattar Paneer Tikka Masala

Unbelievably delicious and packed with flavor, this Mattar Paneer Tikka Masala is a dish that’ll have you coming back for seconds. It’s a creamy, spicy, and utterly satisfying meal that’s perfect for any night of the week.

Ingredients

• 1 cup paneer, cubed
• 1 cup green peas
• 2 tbsp vegetable oil
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup heavy cream
• Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat.
2. Add 1 tbsp ginger-garlic paste to the pan and sauté for 1 minute until fragrant.
3. Stir in 1 cup tomato puree and cook for 5 minutes, until the oil starts to separate.
4. Add 1 tbsp garam masala, 1 tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Mix well and cook for another 2 minutes.
5. Gently add 1 cup paneer cubes and 1 cup green peas to the pan. Stir to coat them evenly with the masala.
6. Pour in 1/2 cup heavy cream and simmer on low heat for 10 minutes, stirring occasionally.
7. Tip: For an extra smoky flavor, grill the paneer cubes before adding them to the masala.
8. Tip: If the masala is too thick, add a little water to reach your desired consistency.
9. Tip: Serve with a dollop of yogurt on top to balance the heat.

Kick back and enjoy the creamy texture and rich flavors of this dish. It pairs wonderfully with fluffy basmati rice or warm naan bread for a complete meal.

Mattar Paneer with Spinach

Wondering how to spice up your dinner routine? This Mattar Paneer with Spinach is a creamy, flavorful dish that’s easier to make than you might think. Perfect for a cozy night in or impressing guests.

Ingredients

• 2 tbsp vegetable oil
• 1 cup paneer, cubed
• 1 cup green peas
• 2 cups spinach, chopped
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup heavy cream
• Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat.
2. Add 1 cup paneer cubes and fry until golden brown. Remove and set aside.
3. In the same pan, add 1 finely chopped onion and sauté until translucent.
4. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
5. Add 2 pureed tomatoes and cook until the oil separates from the mixture.
6. Mix in 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and salt. Cook for 2 minutes.
7. Add 1 cup green peas and 2 cups chopped spinach. Cook until the spinach wilts.
8. Pour in 1/2 cup heavy cream and bring the mixture to a simmer.
9. Add the fried paneer cubes and 1/2 tsp garam masala. Stir gently to combine.
10. Simmer for 5 minutes on low heat, then turn off the stove.

Just like that, you’ve got a dish that’s rich in flavor with a perfect balance of creaminess and spice. Serve it with warm naan or over a bed of basmati rice for a complete meal.

Mattar Paneer Kofta in Gravy

Unbelievably delicious and comforting, this Mattar Paneer Kofta in Gravy is a twist on the classic you’ll want to make on repeat. It’s creamy, packed with flavors, and surprisingly easy to whip up for a weeknight dinner.

Ingredients

• 1 cup paneer, grated
• 1/2 cup green peas, fresh or frozen
• 2 tbsp cornstarch
• 1 tsp garam masala
• 1/2 tsp salt
• 2 tbsp oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 cup water
• 2 tbsp fresh cream
• 1 tbsp cilantro, chopped

Instructions

1. In a bowl, mix 1 cup grated paneer, 1/2 cup green peas, 2 tbsp cornstarch, 1 tsp garam masala, and 1/2 tsp salt until well combined.
2. Shape the mixture into small balls and set aside. Tip: Wet your hands to prevent sticking.
3. Heat 2 tbsp oil in a pan over medium heat. Fry the koftas until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
4. In the same pan, add 1 finely chopped onion and sauté until translucent, about 3 minutes.
5. Add 1 tsp ginger-garlic paste and sauté for another minute until fragrant.
6. Stir in 2 pureed tomatoes, 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp cumin powder. Cook for 5 minutes until the oil separates.
7. Pour in 1 cup water and bring to a simmer. Tip: Adjust the water for your desired gravy consistency.
8. Gently add the fried koftas to the gravy and simmer for 5 minutes. Tip: Don’t stir too much to keep the koftas intact.
9. Finish with 2 tbsp fresh cream and 1 tbsp chopped cilantro. Serve hot.

This dish boasts a creamy texture with a perfect balance of spices. Try serving it with naan or steamed rice for a complete meal.

Mattar Paneer Kathi Rolls

Unwrap the flavors of India with this easy-to-make Mattar Paneer Kathi Rolls recipe. Perfect for a quick dinner or a fancy lunch, these rolls pack a punch of taste and texture.

Ingredients

• 1 cup paneer, cubed
• 1 cup green peas
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1 cup onion, finely chopped
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chili powder
• 1/2 cup tomato puree
• 4 whole wheat tortillas
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat.
2. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
3. Stir in 1 tbsp ginger-garlic paste and sauté for 1 minute until fragrant.
4. Add 1 cup finely chopped onion and cook until golden brown, about 5 minutes.
5. Mix in 1 tsp turmeric powder, 1 tsp garam masala, and 1 tsp red chili powder. Cook for 1 minute.
6. Pour in 1/2 cup tomato puree and cook until the oil separates, about 5 minutes.
7. Add 1 cup green peas and 1 cup paneer cubes. Stir gently to coat with the sauce.
8. Cook for 5 minutes, then add salt to taste, 1 tbsp lemon juice, and 1/4 cup chopped cilantro. Mix well.
9. Warm 4 whole wheat tortillas on a skillet for 30 seconds on each side.
10. Divide the Mattar Paneer mixture evenly among the tortillas and roll them tightly.
11. Serve hot with extra cilantro and lemon wedges on the side.

Rich in flavors and textures, these Mattar Paneer Kathi Rolls offer a delightful crunch from the peas and a soft bite from the paneer. Try serving them with a side of mint chutney for an extra zing.

Mattar Paneer with Fenugreek Leaves

Hey there! If you’re craving something comforting yet packed with flavor, this Mattar Paneer with Fenugreek Leaves is your go-to. It’s a creamy, aromatic dish that brings together the sweetness of peas and the earthy tones of fenugreek in a rich tomato-based gravy.

Ingredients

• 2 tbsp vegetable oil
• 1 cup paneer, cubed
• 1 cup green peas
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1/2 cup fresh fenugreek leaves
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 cup water
• Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat.
2. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
3. Stir in 1 tbsp ginger-garlic paste and sauté for 1 minute until fragrant.
4. Add 1 cup tomato puree, 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp red chili powder, and salt. Cook for 5 minutes until the oil separates.
5. Mix in 1/2 cup fresh fenugreek leaves and 1 cup green peas. Cook for 2 minutes.
6. Pour in 1/2 cup water, bring to a simmer, and cook for 5 minutes.
7. Gently add 1 cup paneer cubes and 1 tsp garam masala. Simmer for another 3 minutes.
8. Tip: For extra creaminess, stir in a splash of heavy cream before serving.
9. Tip: If the gravy is too thick, adjust with a little more water.
10. Tip: Serve immediately to enjoy the paneer at its softest.

Enjoy the creamy texture and the burst of flavors from the fenugreek and peas. This dish pairs wonderfully with warm naan or steamed basmati rice for a complete meal.

Mattar Paneer Dosa

Tired of the same old breakfast routine? You’ve got to try this Mattar Paneer Dosa, a delicious twist on the classic Indian dosa that’s packed with flavors and textures to kickstart your day. It’s easier to make than you think, and oh so satisfying.

Ingredients

– 1 cup dosa batter
– 1/2 cup paneer, cubed
– 1/4 cup green peas
– 1 tbsp oil
– 1/2 tsp turmeric powder
– 1/2 tsp cumin seeds
– 1/4 tsp salt
– 1/4 cup water

Instructions

1. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with oil.
2. Pour 1/4 cup of dosa batter onto the skillet, spreading it thinly in a circular motion to form a dosa.
3. Sprinkle 1/4 tsp turmeric powder, 1/4 tsp cumin seeds, and a pinch of salt evenly over the dosa.
4. Arrange 1/4 cup paneer cubes and 2 tbsp green peas on one half of the dosa.
5. Drizzle a few drops of oil around the edges of the dosa for crispiness.
6. Cook for 2-3 minutes until the edges start to lift and the bottom turns golden brown.
7. Fold the dosa over the filling and press gently with a spatula.
8. Cook for another minute, then flip to ensure both sides are crispy and golden.
9. Serve hot with your favorite chutney or sauce.
Best enjoyed fresh off the skillet, this Mattar Paneer Dosa offers a crispy exterior with a soft, flavorful filling. Try serving it with a side of tangy tamarind chutney for an extra flavor boost.

Mattar Paneer Pizza

You’ve probably never thought of combining the creamy goodness of paneer with the classic comfort of pizza, but trust us, it’s a game-changer. Mattar Paneer Pizza brings together the best of both worlds for a deliciously unique meal.

Ingredients

• 1 cup paneer, cubed
• 1/2 cup green peas
• 1 pizza dough, store-bought or homemade
• 1/2 cup tomato sauce
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tbsp olive oil
• 1 cup mozzarella cheese, shredded
• 1/4 cup cilantro, chopped

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. In a pan, heat 1 tbsp olive oil over medium heat. Add the paneer cubes and cook until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the green peas, garam masala, and turmeric powder to the pan. Stir well and cook for another 2 minutes. Remove from heat.
4. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
5. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
6. Top with the paneer and pea mixture, then sprinkle the shredded mozzarella cheese over everything.
7. Transfer the pizza to the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
8. Garnish with chopped cilantro before serving.

How the melted cheese pairs with the spiced paneer and peas is nothing short of magical. Serve it with a side of mint chutney for an extra kick, or enjoy it as is for a comforting meal that’s sure to impress.

Mattar Paneer Sandwich

Perfect for those days when you’re craving something hearty yet easy to whip up, this Mattar Paneer Sandwich combines the creamy goodness of paneer with the sweet pop of peas, all hugged by soft bread. It’s a twist on the classic that’ll have you coming back for seconds.

Ingredients

• 1 cup paneer, cubed
• 1/2 cup green peas, fresh or frozen
• 1 tbsp olive oil
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 tsp salt
• 4 slices whole wheat bread
• 1 tbsp butter

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat.
2. Add 1/2 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Stir in 1/2 cup green peas and cook for 2 minutes, stirring occasionally.
4. Add 1 cup paneer cubes, 1/2 tsp turmeric powder, 1/2 tsp garam masala, and 1/4 tsp salt. Mix well and cook for 3 minutes. Tip: Don’t stir too much to keep the paneer cubes intact.
5. Remove the pan from heat and let the mixture cool slightly.
6. Butter one side of each bread slice with 1 tbsp butter total.
7. Divide the paneer and pea mixture between two slices, buttered side down, then top with the remaining slices, buttered side up.
8. Heat a grill pan over medium heat and cook each sandwich for 2 minutes per side, or until golden brown. Tip: Press down lightly with a spatula for even browning.
9. Cut the sandwiches diagonally and serve hot. Tip: Serve with a side of mint chutney for an extra flavor kick.

Hearty and flavorful, this sandwich offers a delightful crunch from the bread with a soft, spiced filling. Try it toasted a bit longer for an extra crispy texture or add a slice of cheese for a melty twist.

Mattar Paneer Pakora

Unbelievably easy and utterly delicious, this Mattar Paneer Pakora is your next favorite snack. Imagine crispy, golden bites packed with the creamy goodness of paneer and the fresh pop of peas—perfect for those lazy evenings or a quick party appetizer.

Ingredients

• 1 cup paneer, cubed
• 1/2 cup green peas, fresh or frozen
• 1 cup chickpea flour
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1/2 cup water
• 1 cup vegetable oil, for frying

Instructions

1. In a large bowl, mix chickpea flour, turmeric powder, red chili powder, garam masala, and salt.
2. Gradually add water to the dry ingredients, stirring until you achieve a smooth, thick batter. Tip: The batter should coat the back of a spoon.
3. Gently fold in the paneer cubes and green peas, ensuring they’re evenly coated with the batter.
4. Heat vegetable oil in a deep pan over medium heat until it reaches 350°F. Tip: Test the oil by dropping a small amount of batter; if it sizzles and rises, it’s ready.
5. Carefully drop spoonfuls of the batter-coated paneer and peas into the hot oil. Fry in batches to avoid overcrowding.
6. Fry for 2-3 minutes on each side or until golden brown and crispy. Tip: Keep the heat consistent to ensure even cooking.
7. Remove the pakoras with a slotted spoon and drain on paper towels to absorb excess oil.

Delightfully crunchy on the outside with a soft, flavorful center, these pakoras are a hit on their own or with a side of mint chutney. Try serving them atop a bed of lettuce for a refreshing contrast.

Mattar Paneer Samosa

Ready to spice up your snack game? You’re going to love these Mattar Paneer Samosas—crispy on the outside, stuffed with a creamy, spiced paneer and pea filling. Perfect for when you’re craving something hearty yet easy to whip up.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 cup water
• 1 cup paneer, cubed
• 1 cup green peas
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• Oil for deep frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/4 cup vegetable oil, and 1/2 cup water to form a stiff dough. Cover and let it rest for 30 minutes.
2. Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them splutter.
3. Add 1 tbsp ginger-garlic paste and sauté for 1 minute until fragrant.
4. Stir in 1 cup green peas, 1 tsp garam masala, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste. Cook for 5 minutes.
5. Add 1 cup paneer cubes and cook for another 2 minutes. Remove from heat and let the filling cool.
6. Divide the dough into small balls. Roll each ball into a thin circle and cut in half.
7. Form a cone with each half, fill with the paneer-pea mixture, and seal the edges with water.
8. Heat oil for deep frying to 350°F. Fry the samosas in batches until golden brown, about 4-5 minutes per batch.
9. Drain on paper towels to remove excess oil.

Golden and crispy, these samosas are a delightful mix of textures and flavors. Serve them hot with mint chutney or tamarind sauce for an extra kick.

Mattar Paneer Korma

Just when you think you’ve tried all the comforting curries out there, Mattar Paneer Korma comes along to surprise you. It’s a creamy, dreamy dish that combines soft paneer and sweet peas in a rich, spiced sauce.

Ingredients

• 1 cup paneer, cubed
• 1 cup green peas, fresh or frozen
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup heavy cream
• 1 cup water
• Salt to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat.
2. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Add 1 finely chopped onion and sauté until golden, about 5 minutes.
4. Stir in 2 minced garlic cloves and 1 inch grated ginger, cooking for another minute.
5. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp garam masala, stirring for 30 seconds to toast the spices.
6. Pour in 1 cup water and bring the mixture to a simmer.
7. Add 1 cup paneer cubes and 1 cup green peas, gently stirring to coat them in the sauce.
8. Reduce heat to low, cover, and let it cook for 10 minutes, stirring occasionally.
9. Stir in 1/2 cup heavy cream and simmer uncovered for another 5 minutes until the sauce thickens slightly.
10. Season with salt to taste, then remove from heat.

Lusciously creamy with a hint of sweetness from the peas, this Mattar Paneer Korma is perfect served over steamed basmati rice or with warm naan for dipping. The paneer stays wonderfully soft, soaking up all the flavors of the spiced cream sauce.

Mattar Paneer Stir-Fry

Ever find yourself craving something hearty yet easy to whip up? This Mattar Paneer Stir-Fry is your go-to for a quick, flavorful meal that doesn’t skimp on taste or texture.

Ingredients

• 1 tbsp vegetable oil
• 1 cup paneer, cubed
• 1 cup green peas, frozen
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 cup water
• 2 tbsp cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 cup paneer cubes and fry until golden brown on all sides, about 3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove paneer and set aside. In the same skillet, add 1 tsp cumin seeds and let them sizzle for 30 seconds.
4. Add 1 medium sliced onion and sauté until translucent, about 2 minutes.
5. Stir in 2 cloves minced garlic and 1 tsp grated ginger, cooking until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
6. Mix in 1 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp salt, stirring well to coat the onions.
7. Add 1 cup frozen green peas and 1/4 cup water, then cover and simmer for 5 minutes until peas are tender.
8. Return the paneer to the skillet, tossing gently to combine with the peas and spices. Tip: Add a splash more water if the mixture seems dry.
9. Garnish with 2 tbsp chopped cilantro before serving.

Kick back and enjoy the creamy paneer paired with the sweet peas, all wrapped up in those warm spices. Perfect over steamed rice or with a side of naan for scooping up every last bit.

Summary

You’ve just explored a world of creamy, comforting Mattar Paneer recipes that promise to delight your taste buds and spice up your meal routine. Whether you’re a seasoned chef or a curious beginner, there’s a recipe here for you. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for your next culinary adventure. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.