Matar Paneer

Name: Matar Paneer
Yield: Serves 4
Cuisine: India
Ingredients: ½ teaspoon sugar; 5 cm (2 inch) piece of ginger, grated; 50 g (1¾ oz) onion, chopped; 200 g (1⅓ cups) peas; ½ teaspoon garam masala; 1 tablespoon chopped coriander (cilantro) leaves; 2-3 green chillies, finely chopped; 1 spring onion (scallion), finely chopped; 225 g (8 oz) or ½ quantity paneer; 2 tablespoons ghee

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

In the north of India, dairy products such as paneer are served regularly. This version of matar paneer is dry but it comes in various guises. If you don’t want to make your own paneer, you can often buy it from Indian food shops or supermarkets.

Ingredients

225 g (8 oz) or ½ quantity paneer
2

Asia
India
Side dish
Vegetarian
Spicy
Gluten-free

Method

CUT the paneer into 2 cm (¾ inch) cubes. Heat the ghee in a karhai or heavy-based frying pan over medium heat and carefully fry the paneer until golden on all sides. Remove from the pan.

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