Mattar Paneer recipe served on a plate, by Dishoom Shoreditch
Sep 17 2026
Restaurants›Dishoom Shoreditch›Mattar Paneer Recipe

Mattar Paneer Recipe

Inspired by Dishoom Shoreditch
Time45m
Serves4

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families.

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Ingredients

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Paneer & vegetables

Masala base

Creamy finish & garnish

Optional for frying paneer

Method

Paneer & vegetables

  1. 1

    Prepare paneer

    Cut paneer into 2 cm cubes. Optional: for a firmer, slightly browned texture, heat 2 tbsp oil in a nonstick pan over medium heat and shallow-fry paneer cubes 2 minutes per side until light golden. Drain on paper towel and set aside.

  2. 2

    Blanch peas

    Bring 500 ml water with 1 tsp salt to a boil in a small pot. Add peas and cook 2–3 minutes until bright green and tender. Drain and plunge into cold water to stop cooking. Drain and set aside.

Masala base

  1. 3

    Start the tempering

    Heat 3 tbsp oil or ghee in a heavy skillet or kadai over medium heat. When hot, add 1 tsp cumin seeds, 1 bay leaf, 2 cardamom pods and 1 cinnamon stick. Sizzle for 30 seconds until fragrant.

  2. 4

    Cook onion, ginger, garlic

    Add the finely chopped onion and sauté on medium heat for 8–10 minutes, stirring regularly, until soft and golden brown. Add 1 tbsp grated ginger and 4 cloves minced garlic and cook 1–2 minutes until raw aroma dissipates.

  3. 5

    Add tomatoes & spices

    Add 400 g chopped tomatoes and cook 6–8 minutes until they break down and oil starts to separate. Stir in 1 tsp turmeric, 1 tsp red chili powder, 1 tsp ground coriander, 1 tsp ground cumin and 1.5 tsp salt. Cook another 3–4 minutes so the spices bloom.

  4. 6

    Simmer the gravy

    Pour in 250 ml water or vegetable broth, bring to a gentle simmer and cook 5 minutes to meld flavors. If you prefer a smoother gravy, use an immersion blender to slightly purée the sauce now (optional).

Combine & finish

  1. 7

    Add peas and paneer

    Add the blanched peas and fried or raw paneer cubes to the simmering gravy. Gently stir to coat, taking care not to break paneer. Simmer on low for 5–7 minutes so paneer absorbs flavors.

  2. 8

    Creamy enrichment & final seasonings

    Lower heat and stir in 120 ml heavy cream (or full-fat milk) and 1 tsp crushed kasuri methi. Sprinkle 1 tsp garam masala and stir. Taste and adjust salt or chili. Cook 1–2 minutes more—do not boil vigorously once cream is added.

  3. 9

    Garnish and acid

    Turn off heat. Stir in 2 tbsp chopped cilantro and 1 tsp lemon juice. Cover for 2 minutes before serving to let flavors marry.

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