Matar Paneer

Name: Matar Paneer
Yield: 4 servings
Cuisine: India
Ingredients: 1 tbls Sunflower Oil; 225g Paneer; 2 Ginger; 1 tsp Cumin; 1 tsp Turmeric; 1 tsp Coriander; 1 Green Chilli; 4 large Tomato; 150g Peas; 1 tsp Garam Masala; Small bunch Coriander; to serve Naan Bread

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Sunflower Oil1 tbsp
Paneer225 g
Ginger2
Cumin1 tsp
Turmeric1 tsp
Coriander1 tsp
Green Chilli1
Tomatolarge4
Peas150 g
Garam Masala1 tsp
CorianderSmall
Naan Bread

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

2 steps · 0 min

1
Heat the oil in a frying pan over high heat until it’s shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side – the paneer will brown faster than you think, so don’t walk away. Remove the paneer from the pan and drain on kitchen paper.
2
Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it’s too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.