Matar Paneer
Cuisine: Indian
Author: Charmian Chrisite
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
This quick-cook curry is on the table by the time the rice cooks. It features peas and paneer, an Indian cheese, in a spiced tomato base.
  • ¼ cup canola oil
  • 2 large onions, minced
  • 2 Tbsp garlic, grated
  • 2 Tbsp gingerroot, grated
  • 3 Tbsp tomato paste
  • 1 Tbsp cumin seeds
  • 1 Tbsp Garam Masala
  • 1 Tbsp brown sugar
  • 1 tsp red pepper flakes
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1 cup paneer, cubed
  • 2 cups peas, fresh or frozen
  • ½ cup plain yogurt
  • ½ cup cream
  1. Heat a non-stick skillet over high. Add oil then onions, and sauté until dark golden brown.
  2. Add the garlic and ginger, reduce the heat to medium, and cook for 2 minutes.
  3. Add the tomato paste and cumin seeds and cook for 30 seconds.
  4. Reduce the heat to low, add the garam masala, brown sugar, red pepper flakes, turmeric, and salt, and cook for 5 minutes.
  5. Add the paneer and cook another 5 minutes.
  6. Add the peas, yogurt and cream. Cook 2 to 4 minutes or until the peas are just cooked.
  7. Sprinkled with fresh cilantro. Serve immediately.
Recipe by The Messy Baker at