Paneer Matar

Recipe by ashwebster

this is an amazing paneer dish given to my by my indian friend. again you can adjust the quantities and the gravy for your liking. i like it quite rustic but you can make it smoother like in the restaurants. also i used frozen fenugreek as i couldn't find dried fenugreek leaves.

Top Review by Mia in Germany

This was truly amazing! I've never had paneer before and decided to give some home made paneer from goat's milk a try. Worked like a charm and tasted awesome. I loved the flavour of the fenugreek leaves, it's what makes this taste really special. Thanks for sharing!<br/>Made for PAC Spring 2014

Ingredients Nutrition


  1. Shallow fry the paneer in a pan with 1 cm of oil until it is golden brown all around and set aside on a kitchen paper covered plate.
  2. Grind the onion in the blender until pureed.
  3. Heat a 2-3 tablespoon of oil in a wok and fry minced garlic for 1 minute.
  4. Add the blended onion and continue frying on medium heat until the smell of raw onion goes, about 10-15 mins.
  5. Add the coriander, cumin, chilli and turmeric powder and continue frying for 3-4 mins.
  6. Blend the tin of tomato and fenugreek leaves in the blender until pureed.
  7. add the tomato mixture to the onion mixture in the wok and continue frying for 3-4 minutes until the mixture is cooked.
  8. add the grama masala and continue frying for another minute or two.
  9. Add the frozen peas and add salt to taste.
  10. add the double cream and bring it to boil and simmer for 3-4 minutes.
  11. for a more creamy liking, add more double cream. If not add water if you prefer more gravy.
  12. add the paneer and cover the wok and let it simmer on a very low heat for about an hour. Take care to not let the sauce stick to the bottom.
  13. For best results, make it the previous day, as it gives the paneer time to soak up the flavour.

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