Fresh matar paneer from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 129) by Meera Sodha

  • chilli powder
  • ground cumin
  • garlic
  • tomatoes
  • turmeric
  • mangetout
  • paneer
  • rapeseed oil
  • green beans
  • peas
  • red chillies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clkandel on June 11, 2022

    Very tasty. Great use of fresh peas.

  • metacritic on October 28, 2020

    This was fresh and bright, all things I don't associate matar paneer. My paneer shed a lot of water initially so I cooked it for at least 15 mins (rather than the 4 called for) before they browned and crisped. I served it with rogan josh from the sublime Benares cookbook. These complemented that dish nicely.

  • ElianeW on July 02, 2018

    Really tasty and quick and easy to put together. The only fiddly bit is the paneer. I used canned tomatoes. And didn't find any mangetouts so just doubled the green beans. Everyone loved it.

  • Lepa on September 23, 2017

    This was a big hit with my family. I was concerned that there wouldn't be enough tomato sauce but in the end it turned out well. I made it with the basmati rice from Made in India (I have recently discovered and now exclusively use this recipe for basmati) and with yogurt and a selection of chutneys and pickles and it was a lovely meal. I anticipate making this often.

  • Hannaha100 on July 30, 2017

    Matar paneer is one of my favourites but I've never tried to make before. This wasn't exactly as I remembered but very good. No good for M because of cheese but husband approved. A few changes: swapped garlic for an onion and used tinned tomatoes. Also used tenderstem broccoli instead of mangetout because that's what we had. Other green veg would work too - sugarsnap and edamame would be nice. The paneer was harder to cook than I expected - stuck to frying pan, would need longer than stated to get the lovely golden crust in the picture. Otherwise this is actually fairly straightforward and doable in the week. Spices all go in at once so could be measured out together. Remember that for the full recipe (4 people) would need 2 packs of paneer. Portions for two were just right for hungry appetites! Agree with stockholm28 get the water on earlier!

  • stockholm28 on June 08, 2017

    This was a great main using spring vegetables. I used sugar snap peas rather than snow peas. Next time, put the water on to boil first. This says it makes 4 servings, but these are really big portions. I made half a recipe and this worked well.

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