Mattar paneer recipe – how to make peas and cheese curry

July 21, 2014
Mattar paneer is a punjabi dish that I tried for the first time recently. I’ve never really got into paneer – a type of cheese used in many Indian vegetarian dishes – but it was a nice change. It’s also a great option for vegetarians. So if you’d like my mattar paneer recipe, see below:
Ingredients for mattar paneer recipe
Approximately 200g paneer, cubed into 1cm pieces
1 cup frozen peas
Half a can of tinned plum tomatoes
1 Large onion, diced
1 cm ginger
2 cloves garlic
1 tsp salt
1.5 tsps each of:
chilli powder
Turmeric powder
Curry powder
Garam masala
Ground Cumin
Ground Coriander
1 bunch fresh coriander
Blend the garlic, ginger, onions, tomatoes and fresh coriander to a paste.
Add the paste to a pan of heated oil and cool for about 5 minutes, until the oil separates (warning: this paste splatters a LOT. So cover with a lid)
Then, add the frozen peas with a cup of water. Cover and simmer.
Once the piece are cooked, add the cubes of paneer and cook for a further few minutes, but not too long as they become dry and rubbery (tip: you can shallow fry the paneer before adding to the mix to give then a golden exterior).
Serve with chapattis and yoghurt. For a yoghurt recipe idea, see here.

About the Author


I’m a British-Bengali Muslim mum-of-two. My pictures aren’t filtered and neither are my words. I’m not a makeup artist, chef or lifestyle guru. I’m just me, sharing honest beauty reviews for brown skin, halal restaurant finds, travel inspo, mum life hacks, easy Bengali recipes and more. If that’s your bag, keep reading!

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