Matar Paneer

Name: Matar Paneer
Prep time: 23 min
Cook time: 10 min
Total time: 33 min
Yield: 4 servings
Cuisine: India
Ingredients: 1 tbsp sunflower oil; 8 oz paneer; 2 ginger; 1 tsp cumin; 1 tsp turmeric; 1 tsp cilantro; 1 green chile; 4 tomatoes; 5 oz peas; 1 tsp garam masala; Small bunch cilantro; to serve naan bread

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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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

12 oz paneer

Fresh & other

3 ginger
1 ½ tsp cilantro
2 green chiles Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
6 tomatoes
8 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 ½ tsp cumin
1 ½ tsp turmeric
1 ½ tsp garam masala

How to make it

Steps in our own plain words.

Heat your oil in a frying pan on high heat until it’s shimmering hot.
Add the paneer.
Turn the heat down a little.
Fry till it starts to brown at the edges.
Turn it over.
Brown on every side – your paneer will brown faster you think, so don’t walk away.
Remove the paneer from the pan.
Drain on kitchen paper.
Put the chilli, ground coriander, turmeric, cumin and ginger in the pan.
Fry everything for 1 min.
Add your tomatoes, mashing them using the back of a spoon.
Simmer everything for 5 mins till the sauce smells fragrant.
Add splash of water if ’s too thick.
Season well.
Add the peas.
Simmer for a further 2 mins.
Stir in the paneer.
Sprinkle over the garam masala.
Split it between two bowls.
Top with coriander leaves.
Serve with naan bread, roti or rice.