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Mattar Paneer Karhai By Shai Ayoub

Mattar Paneer Karhai


1/2 a cup of cooking oil

2 onions finely diced

1 teaspoon salt

1 heaped teaspoon cumin seeds

2 tbsp ginger garlic paste

200 ml tomato passata

1 tsp turmeric

1 heaped tsp Kashmiri chilli powder

1 heaped tsp coriander powder

1/2 tsp black pepper powder

A handful fresh mint leaves chopped

1/2 tsp nigella seeds

1/2 tsp Garam masala

1/2 tsp salt (optional)

1 large cup of garden peas

1 block / packet of paneer chopped into cubes

1 tsp kasuri Methi

Sprinkle garam masala


Heat the oil in a karhai on moderate heat

Add the cumin seeds anc sizzle a minute

Add the onions and salt (1 tsp) and cook until light golden brown

Add the ginger garlic paste and cook a minute

Add a splash of water and stir

Add the turmeric and chilli powder and stir

Add the tomatoes and stir

Add the coriander powder, black pepper, Garam masala and stir.

Keep stirring adding splashes of water cooking on moderate high heat 5-7 minutes.

Add the nigella seeds and fresh chopped mint leaves stir well.

Add the peas keep stirring a few minutes on high heat adding splashes of water, stirring until you see the oil leave the sides. Do this about 5 minutes adding as many splashes of water as necessary, and oil coming out of the sides.

Add the paneer and stir on high heat for a few minutes, again adding splashes of water where needed. Cook for a about 5 minutes.

Add the kasuri Methi and additional salt if needed and stir well

Sprinkle with Garam masala

Stir well a few minutes and leads to settle.

Enjoy with naan, roti, paranthas and a salad


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