Matar Paneer

Easy and delicious matar paneer recipe is a popular Indian vegetarian recipe. It’s a paneer and pea curry made in a tomato based masala. It’s a really delicious, easy and healthy recipe that’s perfect served with jeera rice or as a side dish with this daal.

Course Main Meal

Cuisine Pakistani/Indian

Prep Time 5 minutes

Cook Time 25 minutes

Servings

Calories 291kcal

Author Wajeeha Nadeem

Ingredients

For the Paneer

1/4 cup oil for shallow frying
250 grams paneer cubes I used frozen paneer cubes, but fresh is fine too

For the Matar Paneer

2 tablespoons oil
1 medium onion finely chopped
1 tablespoon ginger garlic paste
1 teaspoon cumin powder zeera powder
1 teaspoon coriander powder dhania powder
1/2 teaspoon turmeric powder haldi
1 teaspoon kashmiri lal mirch powder
Salt to taste
2 large tomatoes chopped finely
1/4 teaspoon sugar
1/3 cup water
1/2 cup frozen peas add more if desired
1/2 teaspoon garam masala
A handful of fresh coriander chopped

Instructions

For the Paneer

Start by heating the oil in a fry pan, and add the paneer cubes. If you’re using frozen paneer cubes then let them defrost before frying them.
Fry the paneer cubes about 1-2 minutes per each side, until they are golden brown and crispy. Remove them with a slotted spoon and place on a kitchen paper lined plate. Set aside.

For the Matar Paneer

In a medium sized pot, heat the oil and add the chopped onion. Fry until it’s a light golden brown.
Add the ginger garlic paste and fry for about 45 seconds or so, while stirring continuously.
Now add the spices and cook for a minute or so. Add some water, and cook for about 30 seconds.
Now add the chopped tomatoes and cook for a few minutes on high heat. Add about 1/4 cup water, lower the heat, and cover the pot. Cook for about 10 minutes or so, until the tomatoes have softened and are cooked through.
Cook on high flame, while stirring, for another 5 minutes or so until the oil separates from the curry.
Add the fried paneer.
Now add the sugar, water and frozen peas. Cook for a few more minutes until the peas are cooked through.
Finish with garam masala and chopped coriander. Serve with white rice or naan.

Nutrition