Mattar Paneer Macaroni

Mattar Paneer Macaroni


Mattar in Hindi is green peas. Another soul filling and a very satisfying Sindhi Speciality. Before we go over to the main recipe we should make the Sindhi Garam Masala Powder. Matar Paneer Macaroni is best served with a  Soup and a Cutlet.

Sindhi Garam Masala Powder

A very aromatic Masala powder. Can be used for Curries and dhals too.


Jeera ( cumin seeds )  – 1 cup

Saunf ( fennel seeds ) – 1/4 cup

Shah jeera – 1 tablespoon

Cinnamon – 5 very small pieces ( broken to small bits )

Cardamom – 9

Cloves – 10

Bay leaves ( broken ) – 5

Heat  a  pan. Fry all the above mentioned ingredients dry  on sim flame till golden. Switch off the stove. Transfer to a plate. Cool. Powderin a mixie to a fine powder. Sieve. Transfer to an airtight container.

Mattar Paneer Macaroni

Good for lunch box. Filling at the same time light on the stomach.


Cooked Macaroni –  1 cup

Cooked green peas – 3/4 cup

Diced Paneer cubes –  1 cup

Finely chopped onion – 1/2 cup

Finely chopped garlic – 6 flakes

Finely chopped green chilli – 1

Finely chopped ginger – 1 teaspoon

Finely chopped tomatoes – 1 cup

Salt to taste

Sugar –  1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri chilli powder – 1 teaspoon

Sindhi Garam Masala powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Jeera  powder – 1/2 teaspoon

To Season

Oil – 3 tablespoons

Jeera – 1 teaspoon

To  Garnish

Finely chopped green coriander leaves –  1 table spoon


Heat a pan. Season all the seasoning ingredients. First add the chopped garlic. Once the garlic turns golden add the chopped onion.  Add the turmeric powder.  Sauté on sim flame till the onion turns transparent. Add the chopped ginger, green chillies, and chopped tomatoes. Cover and cook for 5 minutes on sim flame. Add salt to taste. Stir well. Add the sugar and all the dry spice powders. Sauté well. Add the cooked Macaroni and the green peas. Toss well. Leave it on simflame for 3 minutes. Then sauté and mix in the chopped green coriander leaves. Serve hot.

Chef’s  Tips

1. Drop the Paneer in a bowl of boiling hot water with 1/4 teaspoon of turmeric powder. Cover and leave it aside.

2) Drain the Paneer and use.

3) By processing the Paneer like this it will not get spoilt. A very good dish for the lunch box.

4) Sieve the  Sindhi Garam Masala Powder and then store.

5) Cook the tomatoes little mushy. It mixes well with the Macaroni.




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