Matar Paneer

Matar Paneer

Matar Paneer originates from north India but is widely eaten all over. Paneer (cottage cheese) is served with peas in a spicy tomato based sauce, nice on its own or served as a separate course of a meal.

Serves 4


  • 250g paneer
  • 1/2 cup frozen peas
  • 1 tin chopped tomatoes
  • 2 medium onions, finely chopped
  • 1 tsp of ginger & garlic paste
  • 1 green chilli, chopped
  • 1 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/2 tbsp cumin powder
  • ½ tsp garam masala powder
  • 1 tsp red chilli powder
  • 2 tsp Vegetable oil
  • 2 tbsp chopped coriander leaves
  • 3 tbsp creme fraiche
  • Salt to taste


  • Cut up the paneer into cubes and deep fry paneer cubes until golden brown and take them out on a kitchen tissue or towel.
  • Then Soak the paneer in hot salted water for about 30 minutes. (this will soften the paneer and add taste)
  • Heat oil in a frying pan on a medium heat then add the cumin seeds and when they start to splutter add onion and sauté the onion mixture until they turn golden.
  • Add the tomato puree, turmeric, cumin powder, coriander powder,salt & the red chilli powder. Sauté until tomatoes are cooked and thicken.
  • Add some water to loosen if you prefer more  gravy, Add the paneer and cooked peas to the tomato gravy and allow to simmer covered for about 15 minutes.
  • Stir in the creme fraiche and garnish with chopped coriander leaves .
  • Serve hot with Chapati’s or roti’s and a very cold bottle of Kingfisher indian lager.


Robbie x

Subscribe to the Nosh News

We are putting together a newsletter so you can keep in touch with Nosh as we expand


No comments yet.

Leave a Reply