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Two bowls filled with matar paneer with some flatbreads alongside

Matar paneer

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Rating: 4 out of 5.39 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal544
fat35g
saturates18g
carbs18g
sugars14g
fibre8g
protein35g
salt0.1g
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Ingredients

Method

  • 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. 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 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.

Goes well with

Recipe from Good Food magazine, October 2017

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Overall rating

Rating: 4 out of 5.39 ratings
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