Paneer Mattar

October 22, 2023

Paneer mattar is a north Indian dish of fresh cheese and peas in a lightly spiced sauce. Paneer is a fresh, non-melting cheese that holds its shape when fried — the texture is firm and slightly springy, and it absorbs flavour from spices without falling apart.

The dish is straightforward: cubes of paneer are fried golden, peas are cooked tender in a little water, and everything comes together with onion, ginger, green chilli, garam masala, and coriander. The sugar balances the sharpness from the chilli and ginger and lifts the sweetness in the peas.

Serve with naan, chapati, or plain steamed rice. The dish is ready in about half an hour and needs no marinating or long simmering.

Ingredients

Serves 4

2–3 tbsp oil
125 g paneer, cut into 1 cm cubes
2 tbsp onion, finely chopped
50 ml water
250 g peas, fresh or frozen
½ tsp sugar
1 tbsp fresh ginger, finely grated
2 green chillies, finely chopped
½ tsp garam masala
1 tbsp fresh coriander, finely chopped
salt

Directions

Heat the oil in a sauté pan over medium heat. Add the paneer cubes and fry until golden on all sides. Turn carefully — the cheese breaks easily. Remove with a slotted spoon and set aside.

Add the onion to the same pan and cook over medium heat until golden and soft, 3–4 minutes. Remove and set aside.

Pour the water into the pan with a pinch of salt and bring to the boil. Add the peas and sugar, cover, and simmer until the peas are almost tender, 3–5 minutes for frozen, a little longer for fresh. Remove the lid and let the remaining liquid evaporate.

Return the onion to the pan. Add the ginger and chillies and stir. Cook for 2 minutes so the spices release their flavour into the oil.

Gently fold in the paneer cubes. Heat through for 2 minutes so the cheese takes on the flavour of the sauce without breaking apart.

Stir in the garam masala and coriander. Taste and adjust salt. Serve immediately with naan, chapati, or rice.

Notes

Paneer is available in Asian and Indian shops and increasingly in mainstream supermarkets. You can also make your own by curdling milk with lemon juice or vinegar and pressing the cheese under a weight until firm.

Fresh peas are at their best in season. Out of season, frozen peas are a better choice than tired, floury fresh ones — they keep their sweetness and bright green colour.

The heat from chillies varies. Start with one, taste, and add more if you want more heat. The seeds and membrane hold the fire — remove them for a milder result.

The dish keeps for a couple of days in the refrigerator, though the texture of the cheese becomes a little firmer when reheated. Warm gently over low heat and add a splash of water if the sauce has thickened too much.