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matar paneer

No Onion No Garlic Matar Paneer

Call it matar paneer or Mutter paneer, This No onion no garlic matar paneer recipe super easy, you can make it in 30 minutes and it is convenient
3 from 2 votes
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Course: curry, Main Course
Cuisine: indian cuisine
Keyword: 30 minutes, Paneer, paneer recipes
Prep Time: 2 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 260kcal
Author: Rekha Kakkar


  • Non-Stick Pan (US)
  • Tadka Pan


  • 200 gm Homemade Cubed Paneer
  • cup Green Peas
  • 3 to matoes medium sized
  • 1 tablespoon Oil mustard oil
  • ¼ -½  teaspoon  Jeera cumin seeds
  • ¼ teaspoon asafoetida
  • 1 bay leaf
  • 1 teaspoon  Red chili powder
  • ½ teaspoon  Turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon  Red chili powder
  • tablespoon yogurt  Beaten Curd
  • tablespoon cream malai
  • 1 teaspoon  oil
  • ½ teaspoon  garam masala powder
  • ½ teaspoon  kasuri methi dried fenugreek leaves
  • Salt to taste
  • ½  tablespoon  Cilantro leaves  for garnish


  • First you need to heat ghee in a pan or wok. Heat it and add cumin seeds, Asafoetida, and bay leaf and allow cumin to crackle.
  • Next add chopped tomatoes, cook them for 5-6 minutes on medium heat and add grated ginger.
  • Cook them further for 3-4 minutes and add salt, when tomatoes are mushy add peas.
  • After adding green peas add turmeric powder, coriander powder, red chilli powder, cumin powder. Mix and cook till peas are tender.
  • Then add cream and curd/yogurt, mix well and cook for 2-3 minutes
  • After that add ginger juliennes, and cubed paneer. Mix well and add 150ml hot water. cook further for 3-4 minutes.
  • While peas and paneer for cooking, In a small pan heat 1teaspoon oil and add 1tsp red chilli powder. And, immediately add tempered oil in paneer and matar gravy.
  • To finish Add garam masala powder and kasuri methi mix well and switch off the flame. No onion-garlic matar paneer is ready.



  • If you are using mustard oil, make sure to smoke it first otherwise it will have strong flavour and aroma. The right way is heat mustard oil till it is smoky. Then switch off heat allow it to cool slightly and then proceed with recipe.
  • While adding red chilli directly in oil be quick and as soon as you add red chilli powder in oil immediately add the tempering to gravy.  otherwise red chilli burns very fast.
  • Lastly when you are cooking paneer, make sure not cook it for more than 5 minutes. The texture gets rubbery after overcooking. 


Calories: 260kcal | Carbohydrates: 12g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 64mg | Potassium: 380mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1832IU | Vitamin C: 27mg | Calcium: 277mg | Iron: 2mg