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# Matar Paneer — Peas and Paneer in Ghee Tomato Sauce
- URL: https://thefoodiekitchen.net/matar-paneer-ghee/
- Published: 2026-09-10T09:03:38.000Z
- Updated: 2026-09-12T07:42:45.000Z
- Description: Matar paneer — green peas and paneer in a ghee-based tomato sauce. Quick Indian recipe, seed oil free, ready in 25 minutes.
- Author: Savannah Ryan
- Tags: Indian Recipes, MAHA Recipes

Matar paneer is the faster, weeknight-friendly companion to saag paneer. Green peas and pan-fried paneer in a simple spiced tomato sauce — it is the Indian recipe that proves a thirty-minute meal can have real depth when the base technique (onion cooked until properly golden, then spices bloomed in the resulting ghee) is correct.

## Matar Paneer Recipe

Serves

4

Prep

10 min

Cook

20 min

### Ingredients

- 250g paneer, cut into 2cm cubes
- 200g frozen peas
- 2 tbsp ghee
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 400g crushed tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric
- Sea salt
- 2 tbsp cream (optional)
- Fresh coriander to serve

### Method

1. Heat 1 tbsp of the ghee in a skillet over medium-high heat. Add the paneer cubes and fry for 2-3 minutes per side until golden. Remove and set aside.
2. Add the remaining ghee to the pan. Cook the onion for 8 minutes until golden.
3. Add the garlic, ginger, cumin, coriander, and turmeric. Cook for 1 minute.
4. Add the crushed tomatoes. Simmer for 10 minutes until the sauce has thickened and the oil is separating slightly.
5. Add the frozen peas (direct from frozen). Cook for 5 minutes.
6. Add the fried paneer. Stir gently. Simmer for 2 minutes.
7. Add the garam masala. Stir in the cream if using. Season with salt.
8. Serve with rice or naan, scattered with fresh coriander.

Frequently Asked Questions

Is matar paneer seed oil free?

Yes with ghee. Restaurant versions use canola or vegetable oil.

Can I use tofu instead of paneer?

Firm tofu that has been pressed and dried holds up similarly to frying. Drain, pat dry, and fry at higher heat to get a good crust.

Should I use fresh or frozen peas?

Frozen peas are better for this recipe — they hold their colour and texture better than fresh peas during the 5-minute simmer in the sauce.

Shop on The Foodie Kitchen

- [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/)
- [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/)

Savannah Ryan · Cookbook

Savor Indian

Matar paneer, biryani, korma, dal — Indian vegetarian and meat recipes entirely in ghee.

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