Matar Paneer 
(Indian curried peas and cheese)

Matar paneer Indian curried peas and cheese
Image by Stanhopea

Matar paneer is a simple yet tasty vegetarian dish from the northern part of India around New Delhi and the Punjab. Pair it with a piece of naan or chapati to make a full meal.

Matar Paneer

Course: VegetablesCuisine: India
Makes 4 to 6 servings

Matar paneer is a simple yet tasty vegetarian dish from the northern part of India around New Delhi and the Punjab.

Ingredients

  • Onion, chopped — 1

  • Garlic, chopped — 3 to 4 cloves

  • Ginger, peeled, thinly sliced — 1 tablespoon

  • Oil — 1/4 cup

  • Paneer, cubed — 1 cup

  • Peas — 1 pound

  • Tomato sauce — 1 cup

  • Water — 1/2 to 1 cup

  • Coriander, ground — 1 tablespoon

  • Turmeric — 1 teaspoon

  • Sugar — 1 to 2 teaspoons

  • Cayenne pepper — 1/4 teaspoon

  • Salt and pepper — to taste

Directions

  • Puree the onion, garlic, ginger and spices in a blender or food processor, adding a little water if necessary. Set aside.
  • Heat the oil over medium heat in a large skillet or wok. Add the paneer cubes and fry until lightly golden. Remove the paneer to a plate and set aside.
  • Reduce the heat to medium low and add the onion puree. Sauté for 5 to 8 minutes, or until the onion loses its raw taste and the mixture cooks down.
  • Add back the paneer and stir in the rest of ingredients. Simmer for 15 to 20 minutes, adjust seasoning and serve with naan or chapati.

Matar Paneer Notes and Variations

  • Aloo matar: Substitute 1 to 2 cups of peeled, cubed potatoes for the paneer. Follow the same steps as above, browning the potatoes in the same way as for the paneer.
  • Stir in 1 or 2 tablespoons of yogurt or cream at the end if you like.
  • Add 1 or 2 teaspoons of paprika to the onion-spice puree if you like.
  • Sprinkle the finished dish with a little garam masala and some chopped cilantro.

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