Mattar Paneer

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a favourite dish of the Punjab and a famous part of Indian vegetarian cuisine. Paneer is a fresh cheese made in the same way as Ricotta, but you may substitute tofu if you like. Serve as one of several curries, or cat it as a light lunch with baked spiced potatoes.


  • 450 g/1 lb peas, shelled
  • corn or sunflower oil
  • 1 large onion, finely chopped
  • 5 garlic cloves, sliced
  • 25 g/1 oz root ginger, peeled and sliced
  • 1 teaspoon each coriander, cumin and turmeric
  • ½ teaspoon each chilli powder and asafoetida
  • 225 g/8 oz/2 cups Paneer or Ricotta cheese
  • sea salt


    Boil the peas until tender; drain and reserve. Fry the onion, garlic, ginger and spices in the oil until the onion is soft. Stir in the Paneer and fry for a moment, then add the peas and salt. Stir and fry for 3 more minutes. Garnish with chopped tomatoes and spring onions/scallions.