Recipe byMeenraz Cooking Updated 25 Sep 2026

Desi Style 4.2/5 (6 ratings)

Desi Style Matar Paneer Recipe | Village Style Matar Paneer

Name: Desi Style Matar Paneer Recipe | Village Style Matar Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian Cuisine
Ingredients: 250 g Paneer; 1 cup Green peas; ½ teaspoon Cumin seeds; 8 to 10 Black peppercorns; a small piece Mace; a very small piece Nutmeg; 1-inch piece Cinnamon; 2 to 3 Green cardamom; 1 Black cardamom; ½ Star anise; 2 to 3 Cloves; 3 to 4 Green chillies; a small piece, chopped Ginger; 10 to 12 cloves Garlic; a small amount, chopped Onion; 3 to 4 tablespoons Oil; ½ teaspoon Cumin seeds; 2 to 3 Bay leaves; 1 medium, finely chopped Onion; ¼ teaspoon Kashmiri red chilli powder; ½ teaspoon Turmeric powder; 1 teaspoon Coriander powder; 2 to 3, finely chopped Tomatoes; to taste Salt; approximately 1½ glasses Water; 1 teaspoon Kasuri methi; a small handful, finely chopped Fresh coriander leaves

This Desi Style Matar Paneer Recipe is different from regular matar paneer. Its special flavor comes from freshly ground whole spices. For this recipe, we grind the spices traditionally on a silbatta. This method gives the spices a wonderful aroma. It also adds an authentic homemade flavor to the curry. A silbatta has been used in Indian kitchens for generations. It is especially useful for grinding fresh spices, herbs, and chutneys. For our spice mixture,… Read more

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Preparation Time15 minutes

Cooking Time30 minutes

Total Time45 minutes

Calories320 kcal

About this recipe

How to Make Desi Style Matar Paneer Recipe

This Desi Style Matar Paneer Recipe is different from regular matar paneer. Its special flavor comes from freshly ground whole spices.

For this recipe, we grind the spices traditionally on a silbatta. This method gives the spices a wonderful aroma. It also adds an authentic homemade flavor to the curry.

A silbatta has been used in Indian kitchens for generations. It is especially useful for grinding fresh spices, herbs, and chutneys.

For our spice mixture, we use cumin and black pepper. We also add mace, nutmeg, and cinnamon.

Green cardamom and black cardamom add more aroma. Star anise and cloves give the masala a deeper flavor.

Fresh green chillies provide some heat. Ginger and garlic add their classic flavor and aroma. A little onion is also ground with these spices.

Don’t have a silbatta at home? You can easily prepare the masala in a mixer grinder instead.

What Makes This Village Style Matar Paneer Special?

The freshly ground masala is the highlight of this Desi Style Matar Paneer Recipe.

Because our fresh masala already contains several aromatic spices, we don’t need too many powdered spices.

The ground masala is cooked with golden onions. Turmeric and coriander powder are then added. A small amount of Kashmiri red chilli powder gives the gravy a beautiful color.

We have also kept the texture rustic. Instead of making an onion and tomato puree, the ingredients are finely chopped.

This gives the gravy a more traditional homemade texture.

The paneer is lightly fried before adding it to the curry. After frying, it is placed in lukewarm water. This simple trick helps keep the paneer soft.

The green peas are also sautéed with the masala. This allows them to absorb the wonderful flavors.

Finally, crushed kasuri methi is added. Fresh coriander gives the finished curry extra freshness.

Serve this village-style matar paneer with roti or paratha. It also tastes delicious with naan and rice.

You can explore more Desi Recipes on Meenraz Cooking for more delicious Indian meal ideas.

For general information about building balanced meals and food groups, you can also visit USDA MyPlate.

Ingredients27 items

Tap an item to tick it off while you cook

Paneer250 g
Green peas1 cup
Cumin seeds½ teaspoon
Black peppercorns8 to 10
Macea small piece
Nutmega very small piece
Cinnamon1-inch piece
Green cardamom 2 to 3
Black cardamom1
Star anise½
Cloves2 to 3
Green chillies 3 to 4
Gingera small piece, chopped
Garlic10 to 12 cloves
Oniona small amount, chopped
Oil3 to 4 tablespoons
Cumin seeds ½ teaspoon
Bay leaves2 to 3
Onion1 medium, finely chopped
Kashmiri red chilli powder¼ teaspoon
Turmeric powder½ teaspoon
Coriander powder1 teaspoon
Tomatoes2 to 3, finely chopped
Saltto taste
Waterapproximately 1½ glasses
Kasuri methi1 teaspoon
Fresh coriander leavesa small handful, finely chopped

Method (Steps)5 steps

Prepare the Fresh Desi Masala

Take cumin seeds and black peppercorns. Add mace, nutmeg, and cinnamon.

Add green cardamom and black cardamom. Then add star anise and cloves.

Now add green chillies, ginger, and garlic. Add a small amount of chopped onion.

Grind everything well on a silbatta. Transfer the prepared masala to a bowl.

If you don’t have a silbatta, use a mixer grinder. You can keep the masala slightly coarse for a rustic texture.

Lightly Fry the Paneer

Heat 3 to 4 tablespoons of oil in a kadai.

Add the paneer cubes once the oil is hot.

Fry the paneer over medium heat for about 2 to 3 minutes. Turn the pieces occasionally.

Do not fry them until they become dark brown.

Once lightly golden, remove the paneer from the kadai. Immediately place it in lukewarm water.

This helps the fried paneer remain soft and tender.

Cook the Onion and Fresh Masala

Use the remaining oil in the same kadai.

Add half a teaspoon of cumin seeds. Then add the bay leaves.

Once the cumin begins to crackle, add finely chopped onion.

Cook until the onion turns light golden.

Now add the freshly ground desi masala. Mix it well with the onion.

Add Kashmiri red chilli powder. Then add turmeric and coriander powder.

Cook the spices over low to medium heat. Stir regularly to prevent them from burning.

Add Tomatoes, Peas and Paneer

Add the finely chopped tomatoes. Season with salt according to taste.

Cook the tomatoes with the masala until they become soft.

Now add the green peas. Mix them thoroughly with the masala.

Cook the peas for about 2 to 3 minutes. This helps them absorb the spices.

Add the lightly fried paneer.

Mix everything gently to avoid breaking the paneer cubes.

Cook over low heat for about 2 minutes.

Prepare the Gravy

Pour in approximately 1½ glasses of water.

Mix everything well.

Cover the kadai with a lid. Cook over medium heat for about 4 to 5 minutes.

Remove the lid and check the peas and gravy.

Crush one teaspoon of kasuri methi between your palms. Add it to the curry.

Mix once and turn off the heat.

Finally, garnish with freshly chopped coriander leaves.

Your delicious Desi Style Matar Paneer Recipe is ready to serve.

Watch the complete video tutorial for this recipe.

Our delicious Desi Style Matar Paneer Recipe is now ready. The freshly ground spices give this curry a wonderful aroma and authentic desi flavor.

The soft paneer, green peas, and flavorful gravy make it perfect for lunch or dinner.

Try this village-style Matar Paneer at home. Share your experience with us in the comments.

For the complete cooking process, watch our Desi Style Matar Paneer video on the Meenraz Cooking YouTube channel.

If you enjoyed this recipe, explore more easy and delicious recipes on Meenraz Cooking.

Frequently Asked Questions

No. Frying the paneer is optional. You can add fresh paneer directly to the gravy. Light frying gives it a slightly different texture and flavor.

Do not over-fry it. Once lightly golden, transfer the paneer to lukewarm water. This helps it remain soft and tender.

Yes. You can prepare the fresh masala in a mixer grinder. Keep it slightly coarse for a more rustic texture.

Use slightly less water. Also cook the tomatoes and masala thoroughly before adding water. This will help create a richer gravy.

Matar Paneer tastes great with roti, paratha, naan, jeera rice, or steamed basmati rice.

Yes. Both fresh and frozen green peas work well. Frozen peas generally cook faster than fresh peas.

Rate this recipe

4.2/5 from 6 ratings

Desi Style Matar Paneer Recipe | Village Style Matar Paneer

How to Make Desi Style Matar Paneer Recipe