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At a glance: Matar Paneer — Peas and Paneer in Ghee Tomato Sauce: serves 4, cooked in ghee, with no seed oils.
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
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
- 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.
- Add the remaining ghee to the pan. Cook the onion for 8 minutes until golden.
- Add the garlic, ginger, cumin, coriander, and turmeric. Cook for 1 minute.
- Add the crushed tomatoes. Simmer for 10 minutes until the sauce has thickened and the oil is separating slightly.
- Add the frozen peas (direct from frozen). Cook for 5 minutes.
- Add the fried paneer. Stir gently. Simmer for 2 minutes.
- Add the garam masala. Stir in the cream if using. Season with salt.
- Serve with rice or naan, scattered with fresh coriander.
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.
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