Matar Paneer
Matar Paneer from India.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 15 min
- Cook
- 8 min
- Rest
- None
- Total
- 23 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Matar Paneer is listed as vegetarian from India. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
11 ingredients. Tap each one once it's out on the bench.
Ingredients
- Paneer225 g
- Cumin4.9 ml
- Turmeric4.9 ml
- Coriander, 1 tsp and small bunch4.9 ml
- Peas150 g
- Garam masala4.9 ml
- Naan breadto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 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.
Step 2
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.
Step 3
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.
6 min
Step 4
Add a splash of water if it’s too thick. Season well.
Step 5
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.
2 min
Nutrition
Per serving · estimate
- Calories
- 264 kcal
- Protein
- 5.7 g
- Carbs
- 22.4 g
- Fat
- 17.8 g
- Saturated fat
- 2.7 g
- Fibre
- 5.3 g
- Sugar
- 6.2 g
- Sodium
- 36 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Vegetarian
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Matar Paneer take?
23 min all in — 15 min prep, 8 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.