Matar Paneer Recipe

Ingredients

• 1 tablespoon (15 ml)vegetable or rapeseed oil
• 1 tablespoon (15 g)ghee or unsalted butter (optional, for a richer flavour)
• 200 g (7 oz), cut into 2 cm (¾-inch) cubespaneer
• 1 mediumonion, finely chopped
• 1 tablespoonginger-garlic paste (or 2 teaspoons each of minced ginger and garlic)
• 2 medium (about 230 g)tomatoes, puréed
• 2 teaspoonsground coriander
• 1 teaspoonground cumin
• ½ teaspoonground turmeric
• 1 teaspoonKashmiri chilli powder (or paprika for a milder flavour)
• ½ teaspoongaram masala
• 140 g (1 cup)fresh or frozen green peas
• ¾ teaspoon, or to tastesalt
• 120 ml (½ cup), plus more as neededwater
• 1 tablespoondouble cream (optional, for garnish)
• To tastefresh coriander, chopped, for garnish

Instructions

1. 1

   Fry the paneer

   Heat the oil and ghee in a large frying pan or Dutch oven over a medium heat. Add the paneer and fry until lightly golden on two sides, about 2 minutes per side. Remove and set aside.

2. 2

   Soften the onion

   Add the onion to the same pan and sauté until soft and golden, about 5–7 minutes.

3. 3

   Add the aromatics

   Stir in the ginger-garlic paste and cook for 1 minute, until fragrant.

4. 4

   Cook the tomatoes

   Add the puréed tomatoes and cook, stirring, until oil begins to separate around the edges, about 5–7 minutes.

5. 5

   Stir in the spices

   Add the ground coriander, cumin, turmeric and chilli powder. Stir and cook for 1 minute.

6. 6

   Simmer the peas

   Add the peas, salt and water. Bring to a simmer, cover and cook for 6–8 minutes. If using fresh peas, allow an extra 2–3 minutes if needed.

7. 7

   Finish the curry

   Add the fried paneer and garam masala. Simmer uncovered for 3–4 minutes, adding more water if you would like a looser gravy.

8. 8

   Garnish and serve

   Turn off the heat, swirl in the cream and garnish with chopped fresh coriander. Serve hot.

What is matar paneer?

Matar paneer is an Indian curry pairing matar, or peas, with paneer, a mild fresh cheese that holds its shape in a sauce. It is commonly associated with North Indian cooking and is served with a spiced tomato gravy.

This version builds flavour by browning the paneer and cooking the tomato base until oil separates at the edges. Peas and garam masala go in later, so the cheese stays intact and the spices remain fragrant.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 0g fat.

Paneer carries much of the protein and fat, while the peas and tomatoes contribute carbohydrates; the oil, ghee and optional cream add further fat. For a balanced plate, serve a moderate portion with extra vegetables and rice or flatbread to suit your appetite.

Choose and prepare the paneer

Paneer: Cut it into even cubes so they fry at a similar rate. Pat the cubes dry if their surface is damp; this helps them colour in the pan.

Frying: Give the paneer about 2 minutes on each of two sides, just until lightly golden. It does not need to cook through at this stage, as it will simmer briefly in the gravy later.

Build the tomato gravy

Onion: Cook it over a medium heat for 5–7 minutes, stirring now and then, until soft and golden. This gives the base time to develop sweetness before the tomatoes go in.

Tomatoes: Stir and cook the purée for 5–7 minutes, watching for oil to separate at the edges. This is the recipe’s main visual cue that the tomato base has cooked down.

Keep the spices fragrant

Ground spices: Coriander, cumin, turmeric and chilli powder cook for just 1 minute once added to the tomato mixture. Stir continuously so they warm through without catching on the pan.

Garam masala: Add it with the paneer near the end of cooking. Its brief simmer helps it flavour the gravy without losing its aroma.

Get the peas and gravy right

Peas: Frozen peas can go straight into the pan and usually need the stated 6–8 minutes. Fresh peas may take another 2–3 minutes; check that they are tender before continuing.

Consistency: The 120 ml of water makes a starting point for the gravy. Add a little more during the final simmer if it is thicker than you like, bearing in mind that a looser sauce is easier to serve with rice or bread.

Serve it hot

Finish: Stir in the optional cream after turning off the heat, then scatter over chopped fresh coriander. The cream softens the sauce’s edges, while the fresh herb adds a bright finish.

On the side: Serve with basmati rice, roti or naan to make a meal and mop up the tomato gravy. A simple cucumber salad or another lightly dressed vegetable side can add freshness.

Recipe notes & tips

• Use a pan large enough to fry the paneer in a single layer, working in batches if needed.
• Keep the heat at medium while cooking the onion and tomato so they soften without burning.
• Taste the gravy after adding the peas and adjust the salt to your preference.
• If the sauce thickens too much during the final simmer, loosen it with water a little at a time.
• Add the cream off the heat and stir it through gently for a smooth finish.

Variations

• Milder curry: Use paprika instead of Kashmiri chilli powder for a gentler heat.
• No cream: Leave out the cream garnish for a less rich finish.
• Fresh peas: Use fresh peas and allow 2–3 extra minutes of simmering if they need it.
• Butter finish: Use unsalted butter instead of ghee for the optional richer cooking fat.
• More heat: Add extra chilli powder to taste when stirring in the ground spices.

Common mistakes to avoid

• Crowding the paneer: It may steam rather than colour; fry it in batches if the pan is small.
• Rushing the onion: It will not soften and turn golden properly; give it the full 5–7 minutes.
• Undercooking the tomato purée: The gravy can taste raw; cook until oil separates at the edges.
• Leaving spices unstirred: They can catch on the pan; stir continuously during their 1-minute cook.
• Overcooking the paneer: It can become firm; return it to the gravy only for the final 3–4 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the gravy has thickened; avoid prolonged boiling, which can make the paneer firm.

Frequently asked questions