Indian Matar Paneer (Cottage Cheese and Peas) Recipe -
Indian Matar Paneer (Cottage Cheese and Peas) Recipe

Indian Matar Paneer (Cottage Cheese and Peas)

Recipe by  

"Easy to make; yummy with naan bread!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    1 hr 5 mins


  1. In a large saucepan, bring the milk to a boil. Stir in the lemon juice. Continue cooking 15 minutes, stirring constantly, until curds have formed. Using a cheese cloth, separate the cheese from remaining liquid, and set aside.
  2. Heat the olive oil in a skillet over medium heat. Stirring constantly, cook the cumin seeds and onion in the skillet until golden brown. Mix in the bell pepper, corn, and peas. Season with garam masala, turmeric, and chili powder. Continue to cook and stir 10 minutes, until vegetables are tender.
  3. Mix the cheese into the skillet. Reduce heat to low, cover, and continue cooking 10 minutes. Sprinkle with cilantro to serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2005

WOW was this good - just a terrific recipe. Beware though that separating curds from the liquid is not easy and if you haven't done it before you should allow a little more time for that part.

Most Helpful Critical Review
Aug 27, 2008

This was not good. I have been cooking indian food for 20 yrs and this was way off. There was no sauce, and it needed more spice. And where is the salt? I had to save it. I quickly sauteed ginger and garlic in oil and stirred the mixture into it, add a finely chopped tomato. I added a 3/4 tsp of salt, more garam masala, 1/2 cup water, cooked for 10 minutes. Then added 1/2 cup of half and half and cooked for another few minutes on low. It was superb this way.


12 Ratings

May 08, 2006

I used another paneer recipe, but used this curry recipe. While the flavor of the curry was good, the consistency of the curry was off. It turned out like seasoned mixed vegetables, instead of a saucy stewy curry. Will probably be looking for other curry recipes or try to improve upon this one.

Oct 12, 2004

I loved the curry in this recipe, but used the paneer recipe submitted by amibould instead. Using buttermilk instead of lemon juice is amazing!!! Use that paneer with this sauce, and you will love it.

Apr 16, 2008

I've made the paneer twice, with friends, and it's so much fun. Seeing milk turn into cheese is very, very exciting. We've used raw milk from the farmers' market, and it's been the most gorgeous buttercream color. Part of the leftover whey can go into the sauce--it's delicious.

Sep 12, 2005

This is a great dish once you get the hang of it. I had a hard time with the cheese (paneer)the first time I made it. You need to keep adding lemon juice until you can see huge curds seperate from the liquid. If you are unsure, you haven't added enough lemon juice. I doubled the amounts of all the spices, since it is a little bland otherwise, but overall this is a keeper recipe that I will make again and again.

Sep 04, 2008

I made paneer using a different recipe. I wanted something with more sauce so I added half of a small can of crushed tomatoes and increased the spices about 1 1/2 tsp each and added ground cumin and coriander. Omitted the chili pwd, just added a dash of cayenne. Didn't have corn or fresh coriander. Turned out wonderful!

Feb 28, 2006

Very tasty dish. I deep fried the cubed paneer as a friend from India said it would make it more authentic.


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  • Calories
  • 673 kcal
  • 34%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 35.1 g
  • 54%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 34.3 g
  • 69%
  • Sodium
  • 484 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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