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Paneer Peas Masala

4 from 4 votes

Stir Fried Cottage Cheese with green peas and Indian spices in delectable creamy cashew nut and Saffron gravy - Says Chef Reetu Uday Kugaji, who is a renowned Chef of the Industry. She is
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • Paneer cut into cubes – 250gm.
  • Green Peas boiled- 125 gm.
  • Extra Virgin Olive Oil – 01 tbsp.
  • Shahi Jeera- ¼ th tsp.
  • For the gravy:
  • Butter / Extra Virgin Olive Oil – 01 tbsp.
  • Cashew nuts – 60 gm.
  • Boiled Onion paste– ½ cup
  • Green Chilli chopped – 01 no.
  • Ginger Paste- 01 tsp.
  • Garlic Paste – 1 tsp.
  • Tomato puree – ½ cup
  • Salt
  • Kashmiri Powder – 01 tsp.
  • Turmeric powder – ¼ th tsp
  • Coriander powder – 01 tsp
  • Cumin Powder – ½ tsp.
  • Kasoori Methi broiled and crushed – ½ tsp.
  • Water – as required
  • Fresh Cream- 01 tbsp.
  • Saffron broiled- 01 gm.
  • For the Garnish:
  • Fresh Coriander leaves finely chopped – 1/4th Bunch


  • In a heavy bottomed pan, add butter / olive oil, stir fry the paneer cubes, each side till they become crispy and light golden in colour. Keep in salted lukewarm water.
  • Pour Olive oil in a pan, add the cashew nuts and sauté till it is light golden in colour. Add the boiled onions paste and chopped green chillies and sauté till they become translucent
  • Add the ginger and garlic paste, cook till the raw aroma disappears. Add the tomatoes puree, cook till the oil oozes out. Add salt to taste.
  • Allow this to cool. Blend all the ingredients into a smooth creamy paste.
  • Heat butter add the shahi jeera let it crackle, add the blended paste and stir.
  • Add the Kashmiri chilli powder, turmeric powder, coriander powder and cumin powder.
  • Stir well & sauté till the masala cooks well, add the water and mix well. Sauté till the butter / oil oozes out.
  • Add the boiled green peas, broiled Kasoori Methi, broiled saffron, fresh cream, water and simmer for 02 minutes. Adjust salt and consistency if required. Switch off the flame.
  • Serve hot garnished with finely chopped coriander leaves.


Chef Tips:
The fried paneer is steeped in lukewarm salted water in order to remove excess of oil/butter in which it is fried also so that it becomes much softer in texture and absorbs salt.
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother. 
Works as Speciality Chef with Percept KnoriginCinecurryChefsutra and as a Food Author with PioneerchefTheurbanspicePinksworthTanyamunshiMangobunchPlattershareWomenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji

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4 from 4 votes

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