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palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi |
Tarla Dalal
18 February, 2025
Table of Content
palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi is an addictively tasty sabzi. Learn how to make spinach and green peas sabzi.
To make palak matar paneer sabzi, heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the spinach and sauté on a medium flame for 3 minutes. Add the paneer, green peas, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot.
This quick and easy, no-fuss dish brings together three of your favourite ingredients – spinach, cottage cheese and green peas. A tempering of everyday ingredients and a dash of common spice powders gives the trio a fantastic taste. Palak matar paneer masala is thus a must try!
This quick everyday spinach and green peas sabzi is a little watery because the spinach is cooked as such and not blended, but nonetheless it tastes too good for you to even think about the consistency. Relish it fresh off the pan! This sabzi combines beautifully with Indian breads of all kinds, be it rotis or phulkas.
All health conscious people including those suffering from diabetes, heart and obesity can reduce the oil to 2 tsp and include this Punjabi palak matar sabzi in their diet. They can also make their choice in between full fat paneer and low fat paneer. This sabzi is a storehouse of other key nutrients like fibre, vitamin A, vitamin C, iron, mangnesium and phosphorus.
Tips for palak matar paneer sabzi. 1. You can buy ready-made paneer or make paneer at home. It can be made in advance and refrigerated too. 2. Do not sauté the spinach too much, else it might lose its colour. 3. If you are using less oil, then we suggest you cook on a slow flame. 4. Also if required sprinkle little water to avoid the spinach from sticking to the pan. 5. This sabzi can be packed and carried to work.
Enjoy palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with step by step photos.
Tags
Preparation Time
25 Mins
Cooking Time
7 Mins
Total Time
32 Mins
Makes
4 servings
Ingredients
For Palak Matar Paneer Sabzi
5 cups finely chopped spinach (palak)
1 cup boiled green peas
1 cup paneer (cottage cheese) cubes
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tbsp milk
1/2 tsp garam masala
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
Method
- To make palak matar paneer sabzi, heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds.
- Add the spinach and sauté on a medium flame for 3 minutes.
- Add the paneer, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the palak matar paneer sabzi hot.
Palak Matar Paneer Sabzi, Spinach and Green Peas Sabzi recipe with step by step photos
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If you like palak matar paneer sabzi, then also try other sabzis like
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- kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with 32 amazing images.
restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry | with 30 mazing images.
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If you like palak matar paneer sabzi, then also try other sabzis like
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See the below image of list of ingredients for making palak matar paneer sabzi.
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Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing.
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The leaves should look fresh and tender, and not be wilted or bruised.
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Avoid those that have a slimy coating as this is an indication of decay.
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Also check for dirt especially in between the thick stems.
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Take 1 to 2 bunches of spinach. A bunch of spinach approx. yeilds 3 cups of roughly chopped spinach.
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Get rid of the the spinach stems and discard them.
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Wash the leaves thoroughly under running water or in a bowl full of water. This will help in getting rid of the dirt residues on the leaves.
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Drain well using a strainer. Chop the spinach using a sharp knife. We need 5 cups finely chopped spinach (palak).
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When purchasing garden peas, look for ones whose pods are firm, velvety and smooth.
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Their colour should be a lively medium green. Those whose green colour is especially light or dark, or those that are yellow, whitish or are speckled with gray, should be avoided.
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Additionally, do not choose pods that are puffy, water soaked or have mildew residue.
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The pods should contain peas of sufficient number and size that there is not much empty room in the pod.
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Wash the green peas with water.
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Shell the green peas from their pods. Discard the shells.
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Boil enough water in a deep pan.
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To retain the colour of the green peas you can add a pinch of soda to the boiling water. This is optional.
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Add 1 cup of green peas into the pan of boiling water.
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Add very little salt.
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Boil for 8 to 10 minutes or till they turn soft.
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Drain off the water using a strainer.
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Immediately immerse them in cold water to arrest further cooking and ensure maximum freshness.
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Keep boiled green peas aside.
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To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
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Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 liters of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
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Bring it to a boil on a medium high flame. This would take around 8-10 minutes.
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See : step by step images paneer recipe | homemade paneer recipe | cottage cheese recipe | Indian paneer recipe | how to make paneer.
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To make palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi, heat 2 tbsp oil in a deep non-stick pan.
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Add 1 tsp cumin seeds (jeera).
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Add 1/4 tsp asafoetida (hing).
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Sauté on a medium flame for 30 seconds.
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Add 5 cups finely chopped spinach (palak).
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Sauté on a medium flame for 3 minutes.
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Add 1 cup boiled green peas. See above how to boil green peas.
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Add 1 cup paneer (cottage cheese) cubes. See above how to make paneer.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 1/2 tsp chilli powder.
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Add 1/2 tsp garam masala.
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Add 1 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add 1 tbsp milk.
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Add salt to taste.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Serve palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi hot.
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You can buy ready-made paneer or make paneer at home. It can be made in advance and refrigerated too.
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Do not sauté the spinach too much, else it might lose its colour.
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If you are using less oil, then we suggest you cook on a slow flame.
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This sabzi can be packed and carried to work.
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Nutrient values (Abbrv)per plate
| Energy | 232 cal |
| Protein | 9.2 g |
| Carbohydrates | 11.1 g |
| Fiber | 5.1 g |
| Fat | 16.7 g |
| Cholesterol | 0.6 mg |
| Sodium | 53.5 mg |
Click here to view Calories for Palak Matar Paneer Sabzi, Spinach and Green Peas Sabzi
The Nutrient info is complete
Payal Parikh 86
March 13, 2025, midnight
A good combination recipe of palak, paneer and green peas with masalas that are always at home. I serve this for dinner with parathas, no dal or anything required as it has little water in it already.
Too good subjis
March 13, 2025, midnight
Aastha
March 13, 2025, midnight
when have u added peas to the same.. ? not mentioned in the recipe.. plz check n revise the same.. ur recipes r always very gud but they aren''t described properly at times.
Tarla Dalal
March 13, 2025, midnight
Hi Aastha, Sorry for the error from our side, it will be rectified soon, till then the green peas are to be added at point no 3. Thank you for informing us.
Kameswri
March 13, 2025, midnight
I like your recipes, tried them,you give correct measurements.
Kameswari
March 13, 2025, midnight
