Matar Paneer
Comforting North Indian curry of soft paneer and sweet peas in a spiced tomato-cream sauce. Ready in under an hour.
Matar paneer is the sort of curry that feels like a hug in a bowl — creamy, spiced and impossibly comforting. It’s a weekday dinner winner but dressed-up enough for guests.
This version keeps things straightforward: pan-fried paneer for colour, a slow-simmered tomato base for depth, and frozen peas for a reliable hit of sweet green. Ready in about an hour, and the flavours improve if you make it a few hours ahead.
Ingredients
- 400 g paneer — cut into 2cm cubes
- 300 g frozen peas
- 200 g brown onions — finely sliced (about 2 medium)
- 400 g tinned chopped tomatoes
- 15 ml tomato purée
- 15 ml ginger-garlic paste
- 1 green chilli — finely chopped, optional
- 45 ml vegetable oil or ghee
- 5 ml cumin seeds
- 10 ml ground coriander
- 5 ml ground cumin
- 5 ml turmeric
- 5 ml hot chilli powder (or paprika) — adjust to taste
- 5 ml garam masala
- 5 ml kasuri methi (dried fenugreek leaves) — crush between your palms before adding
- 50 ml double cream — optional but gives a silky finish
- 5 ml salt — plus extra to taste
- 5 ml sugar — balances the tomatoes
- 15 g fresh coriander — roughly chopped, to garnish
- 5 ml lemon juice — optional, added at the end
Equipment
- heavy-based saucepan
- frying pan
- stick blender or small blender
- wooden spoon
Instructions
If your paneer is very fresh and soft, press between kitchen paper with a light weight for 10–15 minutes to remove excess moisture (optional). Pat cubes dry with kitchen paper.
Heat 2 tbsp oil or ghee in a frying pan over a medium hob. Fry the paneer cubes in a single layer until golden on two sides, about 2–3 minutes each side. Remove and drain on kitchen paper.
In a heavy-based saucepan heat the remaining 1 tbsp oil over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds until fragrant.
Add the sliced onions and a pinch of salt. Cook gently, stirring often, until deep golden and softened — about 8–10 minutes.
Stir in the ginger-garlic paste and chopped green chilli; cook for 30–45 seconds until the raw smell disappears.
Add ground coriander, ground cumin, turmeric and chilli powder. Stir for 20–30 seconds to toast the spices, then add the tomato purée and chopped tomatoes. Increase heat to medium-high and simmer until the tomatoes break down and the mixture reduces and darkens, about 10–12 minutes.
Use a stick blender (or transfer to a blender) to blitz the sauce briefly to a smooth-ish consistency. Return to the pan.
Stir in the frozen peas, salt and sugar. Cover and simmer gently for 4–6 minutes until peas are cooked through (they should be tender but not mushy).
Add the fried paneer cubes and garam masala. Gently stir to coat; simmer for 4–5 minutes so the paneer warms through and picks up the sauce.
Sprinkle in the crushed kasuri methi and stir in the double cream (if using). Check seasoning and add lemon juice and more salt if needed. Simmer for a further 1–2 minutes, then remove from the heat.
Garnish with chopped fresh coriander and serve hot with boiled basmati rice, pilau, or warm flatbreads.
Tips
- If using very fresh soft paneer, pressing for 10–15 minutes on kitchen paper helps it brown rather than fall apart — but don’t press too long or it becomes chewy.
- Toast ground spices briefly in the pan before adding tomatoes — it wakes up the flavour. Keep an eye so they don’t burn.
- If your sauce is too thin, simmer uncovered for a few extra minutes; if too thick, add a splash of water or milk to loosen it.
- Make-ahead: the curry keeps in the fridge for 3 days and tastes even better the next day. Reheat gently on a low hob so the cream doesn’t split.
- To avoid rubbery paneer, don’t overcook it — add it at the end and warm through for a few minutes only.
Substitutions
paneer → firm tofu, pressed and fried in the same way (use extra seasoning)
Noticeably differentdouble cream → natural Greek yoghurt (start off heat and temper into the sauce to avoid splitting)
Stays closefrozen peas → fresh peas (in season) or frozen baby sweetcorn for a different texture
Stays closeghee/vegetable oil → a mix of oil and 1 tbsp butter for a richer finish
Stays close
Nutrition
Per serving · estimated
- 510
- Calories
- 23 g
- Protein
- 12 g
- Carbs
- 37 g
- Fat
- 5 g
- Fibre
- 6 g
- Sugar
- 650 mg
- Sodium
FAQ
Can I use fresh tomatoes instead of tinned?
Yes — use about 600g ripe tomatoes, roughly chopped. Cook them longer until they break down and the oil separates to concentrate the flavour.
How do I stop paneer going rubbery?
Avoid long, high-heat cooking after the paneer is in the sauce. Fry first for colour, then add at the end and warm through for 3–5 minutes only.
Can I make this vegan?
Replace paneer with firm tofu (pressed) and use coconut cream or unsweetened soya cream instead of double cream. Flavour will be slightly different but still delicious.
Can I freeze matar paneer?
You can freeze the curry without cream and add fresh cream when reheating. Freezing may change the paneer texture slightly.
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