Inspired by our trips to India, this dish holds a special place in my heart. Without fail, on our last night before heading home, we would stop at a favourite restaurant and order this comforting classic — a ritual that became part of the journey itself.

When we returned home, Gillian generously shared her recipe with me. I made it again and again, gently adjusting the spices and balance until I found the version — the one that never fails. This recipe, adapted from Curating the Table, is the result.

what makes this matar paneer so special

Soft, homemade paneer makes all the difference. I make my own so the cubes are extra tender and creamy, holding their shape while soaking up every bit of flavour. The paneer simmers gently in a warmly spiced tomato gravy, rich with aromatics and layered spices. Sweet green peas add little bursts of freshness, creating a beautiful balance between richness and brightness in every bite.

This version is simple, well-balanced, and deeply flavourful. A final squeeze of fresh lime lifts the entire dish, adding a subtle brightness that ties everything together beautifully.

how to serve it

Serve this matar paneer with:

  • Fluffy basmati rice or jeera rice (recipe coming soon)

  • Warm, pillowy naan

  • Or simple steamed greens

  • In summer, a crunchy cucumber salad

It’s a deeply satisfying, complete meal — comforting, fragrant, and full of warmth.

Matar Paneer – A Comforting North Indian Classic

preparation 30 minutes 

serves 2 generously (or 3 smaller portions)

ingredients for masala base

3 Tbsp peanut oil

⅛ tsp asafoetida powder

1 red jalapeño, seeds removed and finely chopped (adjust to taste)

150g / 3 stalks celery, chopped

6g / 1 Tbsp ginger, grated or finely chopped

½ tsp turmeric powder

1 tsp freshly toasted ground coriander

250g / 4 plum ripe tomatoes, chopped

1 tsp fine rock salt, or to taste

1 tsp jaggery

½ cup/110g warm water (for blending)

paneer

250g homemade paneer, cubed

1 Tbsp ghee (for frying)

for assembling

1 Tbsp ghee

1 tsp cumin seeds

¼ cup / 35g peas (fresh or frozen)

¼ – ½ cup warm water (as needed)

½ tsp garam masala

¼ cup chopped fresh coriander

2 Tbsp yogurt

squeeze fresh lime juice (optional)

prepare the masala base

  1. Heat 2 tbsp peanut oil in a pan. Add the asafoetida, and jalapeño, fry for a few seconds then add the chopped celery with a small pinch of salt and sauté until softened – approx 5 minutes.
  2. Stir in the ginger, turmeric and ground coriander. Cook briefly, stirring well to coat the vegetables in the spices.
  3. Add the chopped tomatoes, salt, and jaggery. Cook until the tomatoes soften and break down into a slightly thick, mushy mixture – approx. 5 minutes.

blend

  1. Transfer to a jug and add ½ cup warm water and blend until smooth and velvety. Set aside.

fry the paneer

  1. Heat 1 tbsp of ghee in a pan and fry the paneer cubes until lightly golden on the edges. Remove and set aside.

bring the dish together

  1. In the same pan, add ghee. Once melted, add cumin seeds and allow them to splutter.
  2. Immediately pour in the prepared purée, rinsing out the jug using the ¼ cup warm water (adding more if needed for your desired consistency). Add the peas and  simmer for about 5 minutes, longer if using fresh peas.
  3. Add the fried paneer and yogurt. Stir gently and cook for another minutes, allowing the flavours to meld.

finish

  1. Stir in garam masala and fresh coriander. Optional: Finish with a generous squeeze of lime juice to brighten the dish.

Garnish with additional fresh coriander and serve warm.