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Mattar Paneer

Mattar Paneer is a favourite vegetarian meal in our home. It is perfect served with roti or rice.

Course Dinner
Cuisine Indian, Punjabi
Keyword Indian, PAneer, Punjabi, Vegetarian
Prep Time 3 minutes
Cook Time 47 minutes
Total Time 50 minutes
Servings 4
Author Safira


  • 1 tbsp Oil
  • 400 g Paneer Cut into cubes
  • 2 tbsp Oil
  • 2 Onions diced
  • 4 Garlic Cloves crushed
  • 1 - 1.5 inch Ginger crushed
  • 2 Green Chillies sliced finely
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 300 g Plum Tomatoes blended
  • 150 g Peas
  • 400 ml Water
  • Salt to taste
  • 1 tsp Garam Masala


  1. Heat oil in a pan over a medium heat. Add the paneer cubes and fry for 3 minutes making sure that you turn them midway. Drain on kitchen paper and add to a bowl of warm water.

  2. Heat oil in a pan over a medium heat. Add the onions and fry for 13 - 15 minutes until a dark golden brown.

  3. Stir in the ginger, garlic and green chillies. Then fry for 2 - 3 minutes.

  4. Add the cumin, coriander powder and turmeric. Fry for a minute with a splash of water.

  5. Pour in the tomatoes, cover pan and simmer for 8 - 10 minutes. Uncover pan & cook on high for a further 3-4 minutes.

  6. Add the peas and paneer to the pan. Add water, garam masala and salt and simmer for 10 minutes.

  7. Cooking the paneer separately first keeps the edges crisp but the middle soft. You can skip this step and add with the peas. It still tastes amazing but has a different feel/texture. Soaking the Paneer in water stops it from cooking further and stops the paneer from going hard.

Recipe Notes

Soaking the paneer after cooking it, stops it from cooking immediately but also stops it from going hard.