Matar paneer
Matar paneer is a classic North Indian vegetarian curry dish that will liven up any mealtime with its rich aromatic flavours. Soft bite-sized pieces of golden-fried paneer and vibrant green peas in a spicy tomato sauce offer the perfect blend of textures and tastes. Exotic ingredients like cumin, garam masala, and a touch of chilli turn every bite into a celebration of comforting spices. This matar paneer recipe goes really well with fluffy basmati rice, warm naan bread, and a sprinkle of fresh coriander for a truly satisfying meal.
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Ingredients
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1
Onion
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2
Garlic cloves
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1 tbsp
Ginger, grated
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3 - 4 tbsp
Olive oil
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1 tsp
Ground cumin
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400 g
Chopped tomatoes
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½ tsp
Turmeric
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½ tsp
Garam masala
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1 tsp
Ground coriander
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½ tsp
Chilli flakes
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100 - 150 ml
Water
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150 g
Frozen green peas
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Salt
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Freshly ground black pepper
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To serve
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250 g
Basmati rice
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4
Naan bread
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2
Limes
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1 handful
Fresh coriander
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Onions are the basic building block of most sauces and gravies. To maximise the flavour of this matar paneer recipe, let the chopped onion cook slowly until it caramelises and becomes a deep golden-brown. This will create a naturally sweet, savoury base that balances the tomatoes and adds depth to the overall flavour of the curry.
The best matar paneer sauce should be medium-thick, so that it clings to the paneer when held up by a fork. If you find that the sauce is too runny, gently simmer it without a lid so that the water evaporates. Another way is to add a few cubes of mashed paneer, which will thicken the sauce naturally. If the sauce is too thick, add small amounts of hot water, never cold, until you reach the perfect consistency. You can even add more yoghurt, but make sure to turn down the heat to prevent it from curdling.
When adding ingredients like cold yoghurt to a hot saucepan, there is a risk that it will split, particularly with low-fat options, resulting in a grainy texture. To avoid this, turn down or remove the pan from the heat at the end of the cooking period, and then add the yoghurt. Another technique is to add a small amount of the sauce to the yoghurt first to help bring it up to temperature before adding it to the saucepan.
FAQ: Questions about matar paneer
Get the most from this recipe by reviewing our FAQs. To get a tasty outcome, these common questions and answers will save you a lot of time in the kitchen and help take your matar paneer to the next level.
What is matar paneer?
Matar paneer, sometimes called mutter paneer, is a vegetarian curry from North India. It combines soft paneer with green peas in a spicy tomato-based sauce. It is famous for its creamy texture, thanks to yoghurt or cream and is typically flavoured with ginger, garlic, cumin, and garam masala. Matar paneer is traditionally served with basmati rice and naan.
Why is my paneer rubbery or hard?
Paneer usually becomes rubbery or hard for three main reasons: too much heat, overcooking, or too little moisture. Over-frying is the most common cause. Cooking paneer at very high heat or for too long dries it out. Fry it gently over medium heat until lightly golden, about 1–3 minutes. Paneer can also harden if it simmers in the sauce for too long, so add it at the end and heat it through at a gentle simmer. Finally, a thick sauce or dry paneer can make the texture worse. Soaking fried paneer in warm, lightly salted water for 5–10 minutes helps soften it again.
How to store leftover matar paneer?
Store matar paneer in the fridge for 1–2 days. Let the matar paneer get to room temperature first; this will avoid condensation, which can shorten its shelf life during refrigeration. Then portion into airtight containers to prevent it from drying out and from taking on other food flavours from your fridge. Make sure the sauce covers the paneer pieces to prevent them from drying out and becoming rubbery.
Can I freeze matar paneer?
Yes, you can freeze matar paneer for 2–3 months. Make the dish as usual and let it cool completely at room temperature to avoid ice crystals forming. Once ready, portion it out and store in freezer-safe containers. To enjoy it again, thaw it in the refrigerator overnight or in the microwave on a gentle setting, then reheat on the stovetop until piping hot. Add a spoonful of fresh yoghurt or a splash of cream while reheating to restore its smooth texture.
What to serve with matar paneer?
Serve matar paneer with basmati rice or naan. Basmati rice should be plain or lightly salted to contrast the rich flavours of the fried paneer and richly flavoured sauce. Naan is just the thing for mopping up the thick, spiced tomato and yoghurt gravy. For special occasions, you could go full restaurant mode and add a refreshing side dish. Perhaps a cucumber or mixed salad, or whip up a quick and simple raita with Greek yoghurt, grated cucumber, salt, cumin, and coriander.
Nutritional values per serving
Energy:
730 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 9.6 g |
| Protein | 9.3 % | 16.7 g |
| Fat | 25.7 % | 21.2 g |
| Carbohydrates | 65 % | 116.8 g |
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Enjoy an easy matar paneer at home
Matar paneer is not just something to eat; it is a feast of flavours from its rich, spicy tomato sauce to its creamy paneer and sweet, tender green peas (matar in Hindi), that brings warmth and satisfaction to any dining table. Even while it is simmering, the tempting aroma of cumin and garam masala will fill your kitchen with its irresistible fragrance, making everyone eager to try some.
Tender paneer in an aromatic tomato sauce
The golden-fried paneer contrasts beautifully with the smooth, spicy tomato sauce. Each bite is a burst of flavour, from its mild chilli note to the earthy tones of coriander and turmeric. There are many rustic variations of this popular Indian dish, which often include cashews or almonds, cardamom, cloves, and cinnamon. But, if you want to treat yourself to a restaurant-style dish, the best way is to blend the sauce until smooth. Whichever version you choose, matar paneer is the perfect meal to make any occasion feel that little bit special.
Serve with rice, naan, coriander, and lime
Basmati rice and naan are go-to accompaniments for matar paneer. They not only add a satisfying bite but also help carry the subtle flavour of the fried paneer and flavoursome sauce. The unmistakable scent of coriander infuses the dish with freshness, while your guests decide whether to drizzle their meal with the fresh lime wedges.
Recreate a North Indian classic for dinner
Brighten up your family mealtimes or impress your guests with restaurant-quality food. Matar paneer is quick and easy to make; in just over half an hour, you could be enjoying this much-loved classic Punjabi dish from northern India in your own home.
With a huge variety of ingredients now so readily available, it has never been easier to bring the exotic flavour of the East to your dining table. This recipe removes some of the mystery and makes it so easy for chefs at home to grow and improve their skills. Once you start getting creative in the kitchen, you will not want to stop.
For more paneer recipes, be sure to check out our chilli paneer, kadai paneer, and paneer korma. There are so many tasty ways to enjoy the fresh cheese.
Shake up the ingredients for a twist
We know you will love this easy matar paneer recipe, and feel sure it will become a firm favourite with your family. However, there is nothing to stop you from tweaking the recipe to your own preferences. If you love green vegetables, try adding fresh spinach or kale for extra colour and texture. You could even throw in some raisins for a hint of sweetness.
If you want to create a more luxurious version of this dish, experiment with different types of paneer. Enjoy the subtle differences between cow’s milk and buffalo’s milk paneer. Smoked paneer adds yet another delicious complexity to this curry. For the more adventurous out there, you can even make your own paneer, infused with different flavours like ginger or fresh coriander to create your own signature dish.
Want to dig deeper? Visit “What is paneer?” and see how it stacks up in ”Paneer vs tofu”, “Paneer vs halloumi”, and “Paneer vs cottage cheese”.
