Skip to content

Vegetarian, South and Southeast Asian

Matar paneer with rice

Matar paneer is an Indian vegetarian dish made with paneer cheese and green peas simmered in a tomato sauce spiced with garam masala and turmeric, served with basmati rice. It serves 4, takes 40 minutes, rates as very easy, and costs €2.10 per person. The key is adding the peas only at the end of cooking so they stay bright green and keep their bite.

Matar paneer on the menu tonight, golden paneer and green peas in a spiced tomato sauce, served with basmati rice.

Matar paneer with rice
Total time
40 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Paneer brings a firm texture that holds its shape when cooked, a bit like tofu but with a mild milky flavor. It soaks up the spiced tomato sauce without falling apart, and the peas added right at the end stay crisp and vividly green. The result is comforting and colorful, with just enough warmth from the spices to perk up the basmati rice without overwhelming more sensitive palates.

This is the kind of dish you make on a weeknight when you want something warm without spending hours in the kitchen, or on a Sunday for a change from the usual. Its mild flavor makes it a hit with kids, and it's a solid vegetarian option to serve guests who don't eat meat. Mon Chou likes to slip it into the week whenever the fridge needs a bit of color.

The ingredients

4 people

Dairy

  • Paneer 250 g

Frozen foods

  • Frozen green peas 300 g

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Garam masalaoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Blend the onions, garlic, and ginger with a little water to make a smooth paste. 3 min

    This paste gives a smoother sauce and saves time compared to mincing everything by hand.

  2. Heat the oil, pour in the paste, and cook it, stirring, until it turns golden and smells fragrant. 10 min

    Stir often, the paste tends to catch on the bottom quickly.

  3. Add the tomatoes, turmeric, garam masala, and salt, then let simmer until thickened. 10 min

    Add a ladle of hot water if the sauce starts sticking too much.

  4. Stir in the cubed paneer and the peas, cover, and let cook gently. 8 min

    Cut the cubes a bit large, they hold their shape better that way.

  5. Meanwhile, cook the basmati rice in salted water, drain it, and serve with the matar paneer. 11 min

    Rinse the rice until the water runs clear, the grains will separate nicely.

Our tips to get it right

  • Let the onion, garlic, and ginger paste turn golden before adding the tomatoes, that step is what gives the sauce its depth of flavor.
  • If your paneer comes straight from the fridge, let it sit for a few minutes before cutting, it slices more cleanly that way.
  • Taste the sauce before adding the final pinch of salt, the paneer and tomatoes sometimes already carry some.

The variations

  • Swap the paneer for firm tofu cubes for a dairy free version, adding it the same way at the end of cooking.
  • For a quicker version, use already thawed peas and precooked rice that just needs reheating for a few minutes.
  • For kids sensitive to spice, cut the garam masala in half and serve with a bit of plain yogurt on the side.

What to serve it with

  • Plain basmati rice
  • Naan or chapati bread
  • Plain yogurt on the side

Storage

Matar paneer keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the rice, for up to 2 months. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you substitute paneer with another cheese?

Paneer is hard to replace since it holds its shape when cooked, unlike feta or mozzarella which melt. If you can't find any, firm tofu cut into cubes works well instead.

Can you make the sauce ahead of time?

Yes, the spiced tomato sauce can be made the day before and kept in the fridge. Add the paneer and peas only when reheating so they stay tender.

Do you need to brown the paneer before adding it?

It's not necessary for this recipe, the paneer cooks directly in the sauce. If you prefer a slightly crisp texture, you can pan fry it for a few minutes first.

Is matar paneer very spicy?

No, the garam masala and turmeric add fragrance more than heat. It's a mild dish that works well for kids and people not used to spicy food.

How long does it take to make a matar paneer with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a matar paneer with rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a matar paneer with rice cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Cheese recipes

See all