This matar paneer features three kinds of peas—green beans, snow peas, and sweet peas—simmered in a fresh, lightly spiced tomato sauce. A bright, spring-ready meal.
Hello friends — I’m excited to share this fresh, green matar paneer with you.
This dish is exactly the kind of thing I’ve been craving: lots of greens, crispy fried paneer, and a tomato sauce with just the right touch of spice.
It’s simple to make and doesn’t require an overwhelming spice arsenal. If you have basic Indian pantry staples, you likely have everything you need. If you don’t have Kashmiri chili powder, use any ground chili you already have—chipotle, ancho, or another ground chili will work fine.
Flavor-packed yet low-effort, the recipe comes together quickly. Fry the paneer first in a large nonstick skillet until crisp, then use the same pan to make a quick, jammy tomato sauce. Meanwhile, blanch the vegetables briefly, drain, and combine everything at the end.
Serve with steamed rice, whole grains, naan, or chapatis. It also stands well on its own if you’re keeping carbs low.
- Canola oil, for frying
- 1 lb hard paneer, cut into 1/2-inch cubes
- 6 garlic cloves, minced
- 1 lb ripe plum tomatoes, chopped
- 1 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp Kashmiri chili powder (or any ground chili)
- 1/2 tsp ground turmeric
- 1/2 lb green beans, trimmed
- 1/2 lb snow peas
- 1 1/2 cups peas (fresh or frozen)
- Heat a few tablespoons of oil in a large nonstick skillet over medium heat. Once hot, add the paneer and fry until golden and crisp, about 4 minutes, turning frequently. Transfer to a paper towel–lined plate and set aside.
- Add another tablespoon of oil to the same pan and return to medium heat. When warm, add the garlic and sauté for about a minute until fragrant. Add the chopped tomatoes and cook until they break down and become jammy, about 6 minutes. Stir in the salt, black pepper, cumin, chili powder, and turmeric. Cook for another minute, then remove from the heat.
- Meanwhile, bring a large pot of water to a boil. Add the green beans and cook for 2 minutes. Add the snow peas and cook for another 2 minutes. Finally add the peas and cook for 1 minute more. Drain thoroughly and let the vegetables dry a moment.
- Return the pan with the tomato sauce to medium heat, add the fried paneer and the blanched vegetables, and stir gently until everything is heated through and evenly coated. Serve immediately with rice, naan, or chapatis.