Matar Paneer
Matar Paneer is a beloved North Indian dish where tender paneer cubes swim in a velvety, spiced tomato gravy studded with sweet peas. The paneer’s soft yet slightly chewy texture contrasts beautifully with the sauce’s rich, tangy depth, while the peas add a subtle pop of freshness. A quick cornstarch dusting before frying ensures the paneer develops a delicate, golden crust without losing its melt-in-the-mouth quality. Worth the effort for its harmonious blend of creamy, spicy, and fresh notes—best enjoyed with warm naan or steamed basmati rice.
Ingredients
- Sunflower Oil1 tbls
- Paneer225g
- Ginger2
- Cumin1 tsp
- Turmeric1 tsp
- Coriander1 tsp
- Green Chilli1
- Tomato4 large
- Peas150g
- Garam Masala1 tsp
- CorianderSmall bunch
- Naan Breadto serve
Nutrition
Directions
- 1
Heat the oil in a frying pan over high heat until it’s shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side – the paneer will brown faster than you think, so don’t walk away. Remove the paneer from the pan and drain on kitchen paper.
- 2
Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it’s too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.
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