Matar paneer curry, served with fresh salad and adorned with warmly spiced tamarind chutney and a fresh vibrant green chutney. Spice perfection!
Matar paneer curry, a simple vegetarian curry and one I cook more than any other curry. I love vegetarian curries, I always have and frequently order them when I’m out. This is my go to recipe when I want spice but want to keep things light. Thankfully my family share my love of this spiced dish. We’ve served this with a warmly spiced tamarind chutney and a fresh sharp green chutney. However if you don’t have time to make the chutneys, it’s delicious with breads or rice.
On a trip to Leeds I visited Trinity Kitchen, an emporium for foodies. It is essentially a large food hall located within the Trinity Shopping Centre. However this is not your average shopping centre food hall! There are a number of permanent cafes and restaurants offering Vietnamese street food, pizza, ribs, tortillas, posh fish and chips as well as a champagne bar. Alongside these permanent cafes stand a number of street food traders. These traders rotate monthly, their vans are winched into the building through large windows.
On the day I visited it had to be Manjits Kitchen, a food stall cooking up delicious Indian street food. I could happily have eaten everything on offer, but settled on a paneer filled chapati wrap and a samosa chaat. Delicious doesn’t even begin to describe this tasty fresh food. I picked it apart trying to see what was in it. Worth noting for those visiting Leeds, Manjit now has her own cafe within Leeds Kirkgate Market – well worth a visit!
How can I serve this curry?
I’ve tried to recreate the paneer dish ideal for those of you who, like me, love spiced food any time of the day. Although this looks like an endless list of ingredients, don’t be put off, its a simple dish to prepare and cook. We’ve served the curry with chapati, salad and chutneys. However it can just as easily be served as a vegetarian dish or alongside other Indian dishes if feeding lots for dinner.
Additional recipe suggestions:
If you like this recipe then try some of our other curry recipes:
- Vegetable & Coconut Curry
- Easy Chickpea & Spinach Curry
- Spicy Bean Chilli
- Butter Chicken Curry
- Lamb & Spinach Curry
- Indian Cottage Pie
- Chicken & Squash Curry
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
Easy Paneer Curry (Matar Paneer)
Matar Paneer Curry
- 400 g paneer cheese (sliced)
- 3 tbsp ghee (or substitute vegetable oil)
- 1 onion (diced)
- 5 cm root ginger (grated)
- 4-6 cloves garlic (crushed)
- 2 tbsp water
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cayenne pepper
- 1 tsp salt
- 1/2 lemon juiced
- 4 large tomatoes (diced)
- 200 ml water
- 1 cup frozen peas
- bunch fresh coriander (finely chop leaves and stalks)
- 1/2 iceberg lettuce (shredded)
- 1 carrot (grated)
- 1/2 red onion (finely sliced)
- 1/2 cucumber (remove core and slice finely)
- bunch fresh coriander (leaves only and roughly chopped)
Matar Paneer Curry
- Heat 2 tbsp ghee in a non-stick frying pan, add the sliced paneer and saute gently on both sides, over a medium heat, until the cheese is lightly golden in colour. Do not walk away from the pan as the cheese tends to stick. Once golden remove from the pan and drain on some kitchen paper, set aside till later.
- In a food processor blitz together the onion, garlic and ginger with 2 tbsp water into a paste. Heat the remaining 1 tbsp ghee in the frying pan, add the paste and cook gently for approximately 5 minutes. The paste should be cooked through but not colour.
- Add all the dry spices to the pan, stirring constantly over a medium heat for 2 minutes. Add the tomatoes to the pan and cook for a further minute.
- Add the paneer back into the pan, along with the lemon juice, salt, peas, fresh coriander and water, bring to the boil stirring constantly.
- Reduce the heat and simmer for 10-15 minutes until the sauce becomes thick.
- Assemble all the salad ingredients together and serve alongside the curry.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook