Malai Matar Paneer

Nuvita Biscuits


  • 2 cups of boiled peas
  • 1 1/2 cups paneer (cut into small cubes)
  • Salt
  • 4 tomatoes (peel and grind them with malai)
  • 4 dry chillies
  • 2 tbsp green or red chilly paste
  • 2 tbsp oil
  • 3 tsp jeera (cumin)
  • 1/2 cup malai (thick cream of fresh milk)
  • Coriander leaves
  • 2 tbp tomato puree
  • 1 1/2 tsp ginger garlic paste

For The Dry Masalas:

  • 5 tsp methi seeds (fenugreek)
  • 9 pods of cardamom
  • 7 tbps jeera
  • 6 cloves
  • 5 sticks cinnamon


  1. Roast dry masalas lightly on tava ,and grind them to fine powder when cool keep in the container.
  2. Heat oil,add jeera and dry chillies, when they splutter ,add ground tomatoes, ginger garlic paste. chilly paste.,tomato puree ,braise on medium heat for at least 8 mins ,add peas and paneer and cook again for 5 mins, add 3 tsps of dry masala powder.cook for 2 mins or till curry thick .
  3. Garnish with corriander leaves and serve hot with rotis,parathas,naan or even steamed rice.



Recipe Comments

  1. posted by kamikami on Mar 16, 2013

    You get little jars or curry paste, so instead of using garlic, ginger, and a few spices, you get a jar of stuff ready made. They have videos of how to make a curry using this jar of stuff (which I assume doesn’t taste as good as one you actually make yourself). You have TV shows about fashion design, but they don’t actually show you how to make the clothes. You have big stores pushing fruits, vegetables and herbs, but not pushing the seeds to grow your own. Etc.

    I think it’s highly unethical to keep people in this state of ignorance and dependence.

  2. posted by Sailaja on Mar 16, 2013

    Remove the above image from your site. It has been copied from my blog without my permission.

  3. posted by ConfusionnaJob on Mar 16, 2013

    which herb where it found

  4. posted by Mak Sultan on Mar 18, 2013

    I’ve been to a few Indian restaurants now, but never really am sure what to get. I’ll try anything and am not vegitarian but will eats those dishes also.
    Thank you all so much for the suggestions! I can’t wait to try them.

  5. posted by RuMKilleR on Mar 21, 2013

    When I mae it at home with the paste and coconut milk its never a deep green or yellow that I get in the thai restaurants. How do I get that flavour and colour without it begin too spicy?

  6. posted by Mark M on Mar 26, 2013

    Anything like pilau, briyani, kebabs, samosa’s and other indian sweets.

    Thank you in advance to everyone. ; )

  7. posted by Paul M on Mar 28, 2013

    I would like to make a yummy vegetarian curry from scratch tonight. Including making the paste too. Please give me your best recipe.

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