Indian Matar Paneer (Cottage Cheese and Peas)

Indian Matar Paneer (Cottage Cheese and Peas)


"Easy to make; yummy with naan bread!"


1 h 5 m servings 673 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 673 kcal
  • 34%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 12 Ratings


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 ginge...

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.

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...