Welcome to the best guide for making a mouth-watering Spicy Maharashtrian Matar Paneer Recipe! If you are tired of the usual sweet, creamy gravies and want something punchy, rustic, and absolutely delicious, this Maharashtrian Paneer Sabzi is just what you need. Featuring the bold flavours of traditional Kanda Lasun Masala (onion-garlic spice blend), this dish brings an authentic regional twist to the classic green peas and cottage cheese combo.
Whether you are cooking for a busy weeknight dinner or hosting guests, this Matar Paneer Recipe comes together in no time. It requires very basic ingredients, no complicated techniques, and delivers restaurant-quality satisfaction with a wholesome homemade touch. In this post, we will walk you through the easiest, beginner-friendly steps to cook this fantastic Paneer Sabzi. Let’s dive straight into the recipe!
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Ingredients List
- 2-3 tbsp Oil (about half a ladle)
- 1 tsp Cumin seeds (Jeera)
- 2 medium Onions (finely chopped)
- 1 tbsp Ginger-Garlic-Green Chilli Paste
- 2 small Tomatoes (finely chopped)
- Salt to taste
- 1 tsp Coriander powder (Dhaniya)
- 1 tsp Cumin powder (Jeera powder)
- 1 to 2 tbsp Kanda Lasun Masala (Maharashtrian Onion-Garlic Spice / Ghati Masala)
- 1/2 tsp Turmeric powder (Haldi)
- 1 tsp Maggi Masala
- A splash of Water
- 250g Frozen Green Peas (Matar), washed
- 250g Paneer (Cottage cheese), cubed
- Fresh Coriander leaves (for garnish)
Step-by-step Instructions
- Heat the Oil: Place a heavy-bottomed pan or kadhai on the stove, turn the heat to medium, and heat the oil.
- Crack the Cumin: Add the cumin seeds to the hot oil and let them splutter.
- Sauté the Onions: Add the finely chopped onions. Roast them well until they turn lightly golden brown.
- Add the Aromatics: Mix in the ginger, garlic, and green chilli paste. Sauté until the raw smell completely disappears.
- Cook the Tomatoes: Toss in the finely chopped tomatoes and cook for a minute until they soften up.
- Add the Spices: Turn the heat to low so the spices don’t burn. Add salt, coriander powder, cumin powder, your Kanda Lasun Masala, and a pinch of turmeric. Mix well.
- Flavour Boost: Stir in the Maggi Masala and sauté the spice mixture on medium heat for one more minute.
- Simmer the Gravy Base: Add a little water, mix thoroughly, and cover the pan. Let the masala cook on low heat for about 5 minutes until the oil separates.
- Add Peas and Paneer: Add the washed frozen peas and your paneer cubes to the cooked masala base. Mix very gently so the paneer doesn’t break.
- Final Cook: Cover the pan again and let everything simmer together on low heat for 5 to 7 minutes to let the flavours absorb.
- Garnish & Serve: Finish your Spicy Maharashtrian Matar Paneer Recipe with a handful of fresh chopped coriander leaves.
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Cooking Tips
- Sauté the paneer: If you like a firmer texture, lightly fry the paneer cubes in a bit of oil, turmeric, and chilli powder before adding them to the gravy.
- Low Heat is Key: Always turn the heat down to low when adding dry spice powders to prevent them from burning and turning bitter.
- Use Authentic Masalas: Using a good quality, authentic Kanda Lasun Masala (sometimes called Ghati Masala) is the secret to getting that perfect street-style Maharashtrian flavour.
Variations
- Vegan Version: Replace the paneer with firm tofu. Ensure you cook the tofu exactly as you would the paneer to soak up the tasty masala.
- Spicy Version: Add extra chopped green chillies to your aromatics paste or sprinkle in some Kashmiri red chilli powder for a brighter red colour and extra kick.
- Kids-Friendly Version: Skip the green chillies entirely and reduce the Kanda Lasun Masala by half to make it much milder for little ones.
Serving Suggestions
This Maharashtrian-style Paneer Sabzi goes incredibly well with hot, buttery Phulkas, traditional Chapati, or Bhakri (Jowar/Bajra flatbreads). You can also enjoy it alongside simple steamed Basmati rice or Jeera Rice. Pair it with a crunchy side salad of sliced onions, cucumbers, and a wedge of lemon for the perfect comforting Indian meal!
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FAQs
Q1: Can I use fresh green peas instead of frozen peas in this Paneer Sabzi?
A: Absolutely! If using fresh peas, make sure to boil them separately until they are tender before adding them to the masala base, so they cook evenly alongside the paneer.
Q2: What exactly is Kanda Lasun Masala?
A: Kanda Lasun Masala is a highly popular, traditional Maharashtrian spice blend made of dried red chillies, roasted onions, garlic, coconut, and whole spices. It gives a deep, fiery, and rustic flavour to curries.
Q3: Can I skip the Maggi Masala in this Matar Paneer Recipe?
A: Yes, the Maggi Masala is just added for an extra, lip-smacking flavour twist. If you don’t have it on hand, you can easily substitute it with half a teaspoon of standard Garam Masala.
Q4: How do I prevent my paneer from becoming rubbery?
A: The trick is to avoid overcooking the paneer. Adding it towards the end and letting it simmer gently on low heat for just 5-7 minutes ensures it stays incredibly soft and absorbs the gravy beautifully.
Spicy Maharashtrian Matar Paneer Recipe | Easy Sabzi
Ingredients
- 2-3 tbsp Oil about half a ladle
- 1 tsp Cumin seeds Jeera
- 2 medium Onions finely chopped
- 1 tbsp Ginger-Garlic-Green Chilli Paste
- 2 small Tomatoes finely chopped
- Salt to taste
- 1 tsp Coriander powder Dhaniya
- 1 tsp Cumin powder Jeera powder
- 1 to 2 tbsp Kanda Lasun Masala Maharashtrian Onion-Garlic Spice / Ghati Masala
- 1/2 tsp Turmeric powder Haldi
- 1 tsp Maggi Masala
- A splash of Water
- 250 g Frozen Green Peas Matar, washed
- 250 g Paneer Cottage cheese, cubed
- Fresh Coriander leaves for garnish
Instructions
- Heat the Oil: Place a heavy-bottomed pan or kadhai on the stove, turn the heat to medium, and heat the oil.
- Crack the Cumin: Add the cumin seeds to the hot oil and let them splutter.
- Sauté the Onions: Add the finely chopped onions. Roast them well until they turn lightly golden brown.
- Add the Aromatics: Mix in the ginger, garlic, and green chilli paste. Sauté until the raw smell completely disappears.
- Cook the Tomatoes: Toss in the finely chopped tomatoes and cook for a minute until they soften up.
- Add the Spices: Turn the heat to low so the spices don’t burn. Add salt, coriander powder, cumin powder, your Kanda Lasun Masala, and a pinch of turmeric. Mix well.
- Flavour Boost: Stir in the Maggi Masala and sauté the spice mixture on medium heat for one more minute.
- Simmer the Gravy Base: Add a little water, mix thoroughly, and cover the pan. Let the masala cook on low heat for about 5 minutes until the oil separates.
- Add Peas and Paneer: Add the washed frozen peas and your paneer cubes to the cooked masala base. Mix very gently so the paneer doesn’t break.
- Final Cook: Cover the pan again and let everything simmer together on low heat for 5 to 7 minutes to let the flavours absorb.
- Garnish & Serve: Finish your Spicy Maharashtrian Matar Paneer Recipe with a handful of fresh chopped coriander leaves.
