Mattar Paneer:

Mild Indian Pea and Cheese Curry
Enjoy this Punjabi classic, packed with a mixture of sweet, savoury and fresh flavours.
307 Reviews
Cals 1075 · Prot 42 · Carbs 113 · Fat 52
Vegetarian
Family-Friendly
Try Hello Chef Now
35 min
Mattar Paneer: Mild Indian Pea and Cheese Curry
Enjoy this Punjabi classic, packed with a mixture of sweet, savoury and fresh flavours.
307 Reviews
Cals 1075 · Prot 42 · Carbs 113 · Fat 52
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Brown onion
1 Piece
Ginger
30 Grams
Cherry tomatoes
250 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Garam masala
5 Grams
Turmeric powder
2 Grams
Cumin powder
2 Grams
Coriander powder
2 Grams
Garlic paste
10 Grams
Tomato paste
30 Grams
Water
300 ML
Vegetable stock cube
1 Piece
Green peas
250 Grams
Honey
15 Grams
Paneer 4*
250 Grams
Cooking cream 4*
200 ML
Black pepper
0.5 Tsp
Fresh coriander
15 Grams
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Peel and finely chop the onion. Peel and grate the ginger. Finely chop the cherry tomatoes.
Sweat onion

2 Sweat onion

Heat a large non-stick pan over a low heat with a drizzle of vegetable oil. Once hot, add the onion with a generous pinch of salt and fry for 10 min.
Simmer

3 Simmer

After 10 min, increase the heat to medium and add the garam masala, turmeric, cumin and coriander powder and cook for another 1 min further. Add the ginger, garlic and tomato paste and cook for 2 min further. Add the measured water, vegetable stock cube, cherry tomatoes, peas and honey and simmer for 15 min.
Boil rice

4 Boil rice

Meanwhile, add the basmati rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
Fry paneer

5 Fry paneer

Meanwhile, chop the paneer. Heat a second non-stick pan over a medium heat with a drizzle of oil. Once hot, add the paneer cubes with a pinch of salt and fry on all sides for a total of 5 min or until starting to crisp.
Serve

6 Serve

After 15 min, add the fried paneer and a generous splash of cream to the pea curry. Season to taste with salt and pepper. Serve over the rice and garnish with the coriander leaves.
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