Green Masala Mattar Paneer
45 Min

Green Masala Mattar Paneer

Mattar paneer is a classic Punjabi dry dish, usually eaten with a roti or naan. Here, instead of the classic tomato masala, we do a green herb and yogurt masala to accompany to paneer and peas.
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Cook Time

45 Minutes



Step 1
In a saucepan or frying pan over high heat, warm the ghee and pop the coriander and cumin seeds. Immediately, add the garlic and white parts of green onions. Fry the garlic and onions on medium heat for a few seconds, then add the ginger puree, serrano and coconut milk. Simmer on low for another 3 to 4 minutes.
Step 2
Add the paneer and peas and bring the mixture to a boil. Simmer uncovered for just another 2 to 3 minutes.
Step 3
Stir in the amchur, garam masala and cilantro. Serve immediately.
1 pound paneer, cut into small 3/4-inch cubes
4 to 5 tablespoons ghee
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon minced garlic
4 stalks green onions, minced white and green parts kept apart
1 tablespoons ginger puree
1 cup coconut milk
2 cups fresh or frozen peas
1 serrano pepper, minced
1 1/2 teaspoon sea salt
1 tablespoon amchur
1 teaspoon garam masala
1 bunch cilantro, minced (stems and leaves)
45 Min

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Green Masala!

Flavors of bright herbs are highlighted in these dishes. Key is to not overcook the chicken to keep the flavor & the bright green natural color!