Two bowls filled with matar paneer with some flatbreads alongside

Matar paneer

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(32 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2

Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. It takes just 25 minutes to make

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal544
  • fat35g
  • saturates18g
  • carbs18g
  • sugars14g
  • fibre8g
  • protein35g
  • salt0.1g


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 225g paneer, cut into 3cm cubes
  • 2½ cm piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground coriander
  • 1 green chilli, finely sliced
  • 4 large ripe tomatoes, peeled and chopped (or ½ 400g can chopped tomatoes)



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 150g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • small pack coriander, roughly chopped
  • naan bread, roti or rice, to serve


  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.

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Comments, questions and tips

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NGK Firm's picture
NGK Firm
30th Jun, 2020
Gareth Norman
27th Feb, 2019
Piece of advice never fry your Paneer, makes it tough.Just add to your dish and that`s it.
David Llewellyn's picture
David Llewellyn
22nd Feb, 2020
Sorry Gareth You maybe over cooking your paneer Pan fry until just golden the inside should be soft and moist David
26th Feb, 2019
So good, full of flavour, used a whole tin of tomatoes, red chilli as it was all I had in the fridge and a little more ginger than the recipe states, but it worked a treat. Will certainly do this again.
Sarah Cook's picture
Sarah Cook
1st Feb, 2019
We LOVED this. So tasty. One of the best curry recipes on bbcgoodfood. I used fresh tomatoes with a good amount of seasoning as paneer can be rather tasteless. Highly recommend.
6th Jan, 2019
Great curry but could hardly taste any spices.... I followed the recipe all apart from adding 1/2 tin tomatos as I added the full, otherwise it would have been very dry (even with water). Will be making again though
3rd Aug, 2018
I made it and loved it, especially my boyfriend. I'll be making it again this weekend. I used canned tomatoes and it was fine, maybe required a pinch of sugar. I'll put more seasoning next time. I also want to try adding butter to this recipe to make it even better.
19th Jun, 2018
I really like this recipe, as it's quick, easy, and healthy. It does need a bit of seasoning, though.
17th Feb, 2018
This is a great and super quick and easy recipe. I used tinned tomatoes, frozen garlic that I'd thawed earlier and added extra chillies as we like the heat. Don't be afraid to fry the paneer for longer, it makes it nice and crispy. Will definitely make it again.
1st Mar, 2018
Having just spent 10 minutes trying to chisel the paneer off my pan (RIP heavy bottomed sauté pan), does anyone have any tips for frying the paneer without it a) welding itself to the pan or b) disintegrating? Not sure what I did wrong - I patted the paneer dry to help it brown, used about 1.5tbsp of oil, and had my halogen hob set to 7/9. Googling seems to suggest grilling instead, but the other commenters seem to have succeeded with frying. Help!
goodfoodteam's picture
7th Mar, 2018
We're sorry to hear your paneer stuck. The paneer does brown quickly and can potentially stick which is why we recommend keeping an eye on it and turning once brown. If you find your frying pan tends to stick then using extra oil or swapping for a non-stick pan will make things easier.
Andrew Fischer's picture
Andrew Fischer
4th Feb, 2018
We made this last night. Next time I am going to use canned chopped tomatoes. Canned tomatoes will save time and taste better. Needs more a little more green chilli and less fresh coriander or at least remove the stems.
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