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Indian Recipes
Matar Paneer Curry

Matar Paneer Curry

with Green Peas and Yellow Potato

Veggie
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Paneer is a fresh semi-firm cheese commonly used in South Asian cuisine. Its mild flavour complements this spicy curry sauce perfectly! Coupled with tender green peas, this delicious dish makes the perfect vegetarian meal.

Tags:Spicy
Allergens:Milk/LaitMustard/Moutarde
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Paneer Cheese

(ContainsMilk/Lait)

300 g

Yellow Potato

113 g

Green Peas

¾ cup

Basmati Rice

56 g

Onion, chopped

1 tbsp

Dal Spice Blend

(ContainsMustard/Moutarde)

1 can

Diced Tomatoes

3 g

Garlic

30 g

Ginger

7 g

Cilantro

100 g

Greek Yogurt

(ContainsMilk/Lait)

½ tsp

Cumin Seeds

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

2 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories989 kcal
Fat51 g
Saturated Fat28 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber8 g
Protein47 g
Cholesterol130 mg
Sodium499 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Measuring Spoons
Measuring Cups
Medium Pot
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1 COOK POTATOES
1 COOK POTATOES
1

Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min. Meanwhile, peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl).

2 COOK RICE
2 COOK RICE
2

Heat a medium pot over medium heat. When pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and 1/2 tsp cumin seeds (dbl for 4 ppl). Toast, stirring often until fragrant, 1 min. Add 1 1/2 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.

3 COOK PANEER
3 COOK PANEER
3

Meanwhile, roughly chop cilantro. Cut paneer into 1-inch cubes. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp butter and swirl pan to melt. Add paneer and season with salt and pepper. (NOTE: Don't overcrowd pan; cook paneer in two batches for 4 ppl, using 1 tbsp butter for each batch!) Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. Transfer to a plate and set aside.

4 START CURRY
4 START CURRY
4

Using the same pan, reduce the heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl), then onions and sprinkle over 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until onions soften, 3-4 min. Add tomatoes, dal spice, garlic and ginger. Season with salt. Cook, stirring occasionally, until sauce thickens slightly, 4-5 min.

5 FINISH CURRY
5 FINISH CURRY
5

Remove the pan from the heat. Add roasted potatoes, crispy paneer, peas, half the yogurt and half the cilantro. Season with salt. Stir together until potatoes and paneer are warmed through, 1 min.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Fluff rice with a fork, then season with salt. Divide rice between plates and top with matar paneer curry. Sprinkle over remaining cilantro and dollop with remaining yogurt.