Paneer Peas Masala

Paneer Peas Masala - Plattershare - Recipes, food stories and food lovers
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.
4 from 4 votes
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Served As: Lunch
Recipe Cuisine Type: Homestyle Cooking, Indian, North Indian
Recipe Taste: Salty, Spicy
Calories 339 kcal
Servings 4


  • 250 gm Paneer cut into cubes
  • 125 gm Green Peas boiled
  • 1 tbsp Olive Oil extra virgin
  • 1/4 tsp Jeera shahi

For the gravy

  • 1 tbsp Olive Oil Extra Virgin or butter butter
  • 60 gm cashews
  • 1/2 cup Onion paste boiled
  • 1 Green Chillies chopped
  • 01 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1/2 cup Tomato Puree
  • 1-2 tsp Salt or as per taste
  • 01 tsp Kashmiri Chilli
  • 1/4 tsp Turmeric Powder
  • 01 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • ½ tsp Kasuri methi broiled and crushed
  • Water as required
  • 01 tbsp Cream fresh
  • 1 gm Saffron broiled- 01 gm.

For The Garnish

  • 1/4 leaves Coriander fresh, finely chopped


  • 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 saute 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 & saute 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.

Recipe Notes

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

Please appreciate the author by voting!

4 from 4 votes

Recipe Nutrition

Calories: 339kcal | Carbohydrates: 17g | Protein: 14g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 721mg | Potassium: 389mg | Fiber: 4g | Sugar: 6g | Vitamin A: 636IU | Vitamin C: 20mg | Calcium: 340mg | Iron: 3mg

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