🍛 Matar Paneer
Matar paneer is a North Indian curry of soft paneer cubes and sweet green peas simmered in a tomato and onion gravy spiced with garam masala. A splash of cream rounds the sauce into something mellow and comforting. It is served with rice or flatbreads as an everyday vegetarian main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g paneer, cubed
- 250 g green peas
- 3 tomatoes, puréed
- 1 onion, finely chopped
- 2 tsp garam masala
- 60 ml cream
- 1 tbsp vegetable oil
- 1 tsp salt
Method
- Heat the oil and fry the onion until golden.
- Add garam masala and stir for 30 seconds, then the tomato purée; cook 8–10 minutes until thick.
- Add peas and 150 ml water and simmer for 5 minutes.
- Add paneer and simmer gently for 5 minutes.
- Stir in the cream and salt and serve.
How to make it lighter
- Replace half the cream with water or skip it for a lighter gravy.
- Use more peas and a little less paneer per portion.
- Pair with a small portion of rice and a large salad.
History
Matar paneer is a staple of home cooking and restaurants across North India, particularly Punjab, and is widely eaten in Indian restaurants around the world today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →