Matar Paneer
An easy India dinner. Ready in about 33 minutes. Difficulty: easy.
- 23 minPrep (about)
- 10 minCook (about)
- 33 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 10 oz paneer
Fresh & other
- 3 ginger
- 1 ¼ tsp cilantro
- 1 green chile Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
- 5 tomatoes
- 7 oz peas
- Small bunch cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- to serve naan bread
Sauces & oils
- 1 ½ tbsp sunflower oil
Spices & seasonings (3): cumin, turmeric, garam masala
- 1 ¼ tsp cumin
- 1 ¼ tsp turmeric
- 1 ¼ tsp garam masala
How to make it
Steps in our own plain words.
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Heat your oil in a frying pan on high heat until it’s shimmering hot.
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Add the paneer.
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Turn the heat down a little.
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Fry till it starts to brown at the edges.
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Turn it over.
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Brown on every side – your paneer will brown faster you think, so don’t walk away.
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Remove the paneer from the pan.
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Drain on kitchen paper.
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Put the chilli, ground coriander, turmeric, cumin and ginger in the pan.
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Fry everything for 1 min.
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Add your tomatoes, mashing them using the back of a spoon.
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Simmer everything for 5 mins till the sauce smells fragrant.
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Add splash of water if ’s too thick.
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Season well.
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Add the peas.
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Simmer for a further 2 mins.
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Stir in the paneer.
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Sprinkle over the garam masala.
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Split it between two bowls.
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Top with coriander leaves.
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Serve with naan bread, roti or rice.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.