Matar Paneer (Peas And Paneer)

Ingredients

• 150 gchopped onions
• 170 gchopped tomatoes
• to tastegreen chilli
• 1 tablespoonginger paste
• 2 tablespoonsgarlic paste
• 3 tablespoonsoil
• not specifiedoil, for the curry
• not specifiedpaprika
• not specifiedred chilli powder
• not specifiedremaining spices (not listed in the source)
• 150 g (1 cup)frozen peas, defrosted
• 360 ml (2 cups)water
• 200 gpaneer, cut into cubes
• to tastesalt
• not specifiednaan, to serve

Instructions

1. 1

   Make the paste

   Heat the oil, then add the onions, tomatoes, green chilli, ginger paste and garlic paste. Cook until softened, then blend into a paste.

2. 2

   Bloom the spices

   Heat the oil, add the paprika and red chilli powder, and stir briefly. Keep the chilli moving so it does not burn.

3. 3

   Add the paste

   Stir in the onion-tomato paste and the remaining spices referred to in the source recipe.

4. 4

   Reduce the sauce

   Cook until the oil separates and the mixture has reduced to about half its original volume.

5. 5

   Add the peas

   Stir in 150 g (1 cup) of defrosted frozen peas.

6. 6

   Add water

   Pour in 180 ml (1½ cups) of water and mix well.

7. 7

   Simmer the peas

   Cover and cook over a low heat for 15 minutes.

8. 8

   Add the paneer

   Add 200 g of paneer cubes.

9. 9

   Season and loosen

   Pour in another 180 ml (1 cup) of water and add salt to taste.

10. 10

    Finish cooking

    Cover and cook over a low heat for a further 15–20 minutes.

11. 11

    Serve the curry

    Serve with naan.

What is matar paneer?

Matar paneer is an Indian curry pairing matar, or peas, with paneer, a mild fresh cheese that holds its shape as it cooks. It is commonly associated with North Indian home cooking and is served with breads such as naan.

Here, softened onion, tomato, ginger and garlic are blended to form the sauce base. The peas and paneer are added afterwards, so both remain distinct in the finished curry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 12g protein, 20g carbs, 20g fat.

Paneer contributes most of the protein and a substantial share of the fat; the oil also adds fat. Peas, tomatoes and onions provide carbohydrates, with naan adding more if served. For a balanced plate, serve a moderate portion of naan alongside a generous helping of peas and curry sauce, or add a vegetable side.

Building the sauce

Onion and tomato: cooking them until soft makes them easier to blend into a smooth paste. Blend the mixture thoroughly for an even sauce.

Ginger and garlic: these are blended into the base rather than added later, spreading their flavour throughout the curry. The source gives no quantity for the curry-stage oil or spices beyond naming paprika and red chilli powder.

Watch the chilli

Quickly stir the paprika and red chilli powder into the hot oil, then add the paste promptly. Ground chilli can catch and taste bitter if it sits in hot oil for too long.

The source does not specify quantities for these spices or list the remaining spices it mentions. Use the full ingredient details from the original recipe if you have them; otherwise, season cautiously to your taste.

Reducing the paste

Cook the blended mixture until it has reduced to about half its starting volume and the oil separates. Stir as needed to keep the paste from sticking while it thickens.

This reduction is a visual cue rather than a timed stage in the source method. The exact time will depend on the pan and heat.

Keeping peas and paneer tender

Peas first: the defrosted peas simmer for 15 minutes before the paneer is added. Keep the heat low and the pan covered during this stage.

Paneer second: the cubes then cook for another 15–20 minutes in the loosened sauce. Check that the curry is gently simmering rather than boiling hard.

Adjusting the consistency

The recipe adds water in two stages, for 360 ml (2 cups) in total. The first addition goes in with the peas; the second is added with the paneer and salt.

The final sauce should be loose enough to serve with naan. The source does not give a final thickness cue, so avoid reducing it further unless the curry looks much thinner than you prefer.

Serving the curry

Serve the matar paneer with naan, as suggested in the method. The bread is useful for scooping up the sauce.

For a more rounded meal, pair it with a simple vegetable side or a salad. Keep any extra side separate so the curry's own flavour remains clear.

Recipe notes & tips

• Defrost the peas before adding them, as the method specifies.
• Blend the cooked onion-tomato mixture into a smooth paste for an even sauce.
• Stir the chilli powders briefly in the oil and add the paste before they can burn.
• Keep the curry at a low simmer while it is covered.
• Use paneer cubes of similar size so they cook evenly.
• The source quantities for the curry-stage oil and spices are missing, so check the original recipe details if available.

Variations

• More heat: add extra green chilli to taste when making the paste.
• Milder curry: reduce the green chilli and red chilli powder.
• Smoother sauce: blend the paste until no large pieces remain.
• Thicker curry: use less water, bearing in mind that the source specifies two additions.
• Serve with rice: swap or supplement the naan with cooked rice.

Common mistakes to avoid

• Burning the chilli: stir the powders briefly in the hot oil and add the paste promptly.
• Skipping the reduction: cook the paste until it has reduced by about half and the oil separates.
• Adding frozen peas straight from the freezer: defrost them first as directed.
• Boiling the curry hard: keep it covered over a low heat during both simmering stages.
• Guessing the missing spice list: the source refers to spices that are not included in the supplied ingredient list, so verify them if possible.

How to store

Refrigerate leftovers in a covered container and use within 2–3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; avoid vigorous boiling, which can make the paneer firmer.

Frequently asked questions