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Matar Paneer

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  • Sunflower Oil - 1 tbls
  • Paneer - 225g
  • Ginger - 2
  • Cumin - 1 tsp
  • Turmeric - 1 tsp
  • Coriander - 1 tsp
  • Green Chilli - 1
  • Tomato - 4 large
  • Peas - 150g
  • Garam Masala - 1 tsp
  • Coriander - Small bunch
  • Naan Bread - to serve


  • 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.
  • 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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