Matar Paneer Recipe (Ready in 80 Min)

This Indian vegetarian builds paneer, turmeric and coriander into a fuss-free meal you can have ready in about 80 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 10 steps.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 10 steps, it's manageable with a little attention. As written, the ingredients are plant-based.

How to make it

Heat the oil in a frying pan over high heat until it’s shimmering hot.
Add the paneer, then turn the heat down a little.
Fry until it starts to brown at the edges, then turn it over and brown on each side – the paneer will brown faster than you think, so don’t walk away.
Remove the paneer from the pan and drain on kitchen paper.
Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min.
Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant.
Add a splash of water if it’s too thick.
Season well.
Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala.
Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.

You'll use: Frying pan / skillet · Pan · Saucepan

Tips & common questions

How long does Matar Paneer take to make?

About 80 minutes from start to finish — an estimate based on the 10 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Matar Paneer vegan?

Based on its ingredients, this recipe contains no meat, fish, dairy or egg, so it looks vegan-friendly. Always double-check labels on packaged items.