• Brittany Aldridge

Easy and Delicious Mattar Paneer

Cheese, cheese and more cheese. Oh and it’s simmered in a wonderfully fragrant tomato based sauce. This is honestly what vegetarian dreams are made of. My mattar paneer recipe contains a little trick for creamy (never squeaky) paneer every time - soak your paneer (feta and halloumi can substitute if you can’t find any) in water for 30 minutes before adding it to the sauce and you’ll have the most succulent paneer ever!


  • 1 200 gram packet of paneer (or feta or halloumi if you can’t find any)

  • 2 cups of water, divided

  • 1 tablespoon of extra virgin olive oil

  • 50 grams of butter, cubed

  • 2 garlic cloves, finely diced

  • 1 inch ginger, finely diced

  • 1 large brown onion, finely diced

  • 1 carrot, finely diced

  • 1 teaspoon of cinnamon 1 teaspoon of chilli flakes

  • 1 teaspoon of ground turmeric

  • 1 teaspoon of cumin seeds

  • 1 teaspoon of curry powder

  • 1 teaspoon of ground coriander seeds

  • 2 teaspoons of salt, or to taste

  • 2 400 gram cans of whole tomatoes

  • optional: chopped parsley or red onion to serve


  • Cut the paneer into cubes and place in a bowl with 1 cup of water to soak. After 20 minutes the water can be drained at the paneer will be ready to use.

  • Add the oil and butter into a large pot or Dutch oven and set to medium-high heat. When the oil has heated, add all the spices, onion, carrot, garlic, and ginger. Cook, stirring occasionally, until the onion is translucent and cumin has browned around 7 minutes.

  • Add the other cup of water salt, cans of tomatoes and bring to the boil. Reduce heat to a simmer and cook for 30 minutes.

  • After 30 minutes add the paneer then simmer for a further 10 minutes, stirring occasionally but be careful not to break up any of the paneer. Taste the curry for seasoning and adjust if necessary with salt or honey.

  • To serve; ladle into bowls and sprinkle with chopped parsley. Please enjoy!

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