Indian · serves 2

Matar Paneer

Freezer peas, paneer, done. Weeknight-proof.

30 min Some work Vegetarian

Ingredients

  • 200g paneer
  • 1 cup green peas
  • 2 onions
  • 3 tomatoes
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 3 tbsp oil

Method

  1. Blend onions to a paste; blend tomatoes separately.
  2. Cumin in oil, then onion paste — cook until it stops smelling raw, about 8 minutes.
  3. Ginger-garlic, then tomato puree and powders. Cook till oil separates.
  4. Add peas and 1 cup water, simmer 8 minutes.
  5. Paneer, garam masala, 2 minutes, off.

Questions people ask about Matar Paneer

How long does Matar Paneer take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of paneer in Matar Paneer?

Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.

Can I make Matar Paneer ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Matar Paneer vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Matar Paneer?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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