How to make Paneer Matar Makhana - SK Khazana -

Cottage cheese, green peas and lotus seeds cooked in a rich velvety gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Green peas (हरे मटर)

Cuisine : Indian, Fusion

Course : Main Course Vegetarian

For more recipes related to Paneer Matar Makhana - SK Khazana checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Chatpate Potatoes Sai Bhaji Potatoes In Spicy Tamarind Sauce Palak Corn

Paneer Matar Makhana - SK Khazana

Paneer Matar Makhana - SK Khazana Recipe Card


English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Paneer Matar Makhana - SK Khazana Recipe

  • Paneer (cottage cheese) cut into small cubes 200 grams

  • Green peas boiled 1/4 cup

  • Lotus seeds 2 cups

  • Ghee 5 tablespoons

  • Onion 1

  • Tomato 1

  • Green chilli 1

  • Ginger roughly chopped 1 inch

  • Garlic cloves 4-5

  • Salt to taste

  • Cumin seeds 1 teaspoon

  • Red chilli pepper 1 teaspoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Dried fenugreek leaves (kasoori methi) powder 1/4 teaspoon

  • Fresh cream 2 tablespoons

  • Honey 1 tablespoon

  • Fresh coriander sprigs for garnish

  • Paranthe to serve

  • Onion wedges to serve

  • Green chillies to serve

  • Lemon wedges to serve


Step 1

Heat 1 tsp ghee in a non-stick pan, add lotus seeds and saute on low heat for 5-6 minutes or till crisp. Transfer onto a plate and set aside.

Step 2

Heat 2 tsps ghee in the same pan, add onion and saute till golden brown. Add tomato, green chilli, ginger and garlic cloves and saute well. Add salt and mix well. Cover and cook for 5-6 minutes. Set aside to cool slightly.

Step 3

Transfer the mixture into a blender jar and add ¼ cup water and blend to a smooth paste.

Step 4

Heat remaining ghee in the same pan, add cumin seeds and sauté till their colour changes. Add the ground paste, mix well, cover and cook for 5-6 minutes.

Step 5

Add red chilli powder, coriander powder, cumin powder and turmeric powder, mix well and saute for a few seconds.

Step 6

Add ¾ cup water, mix, and cook for a minute. Add green peas, cottage cheese and the roasted lotus seeds and mix well.

Step 7

Sprinkle garam masala powder, dried fenugreek leaves powder and fresh cream and mix well. Add honey and mix and take the pan off the heat.

Step 8

Transfer into a serving bowl, garnish with coriander sprigs and serve hot with paranthe, onion wedges, green chillies and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.