Matar Paneer

Matar Paneer - Tikka N' Curry

My favorite food as a child was matar paneer, Indian cheese, and pea curry which I’d mop up with fresh, fluffy naan bread. It was my mother’s favorite, too. She would purposefully save the ends of crumbly paneer cheese and gather peas and cilantro from our garden to add freshness to the dish. This recipe is an homage to her but adds a couple of time-saving measures to adapt it to modern family life. I’ve opted for frozen peas and half a jar of my Tikka n’ Curry sauce to speed up the cooking process without compromising on the authentic taste.


Serves: 2


  • 2 tbsp oil
  • 1 cup (Approximately 100 gram) paneer, cubed
  • 1 cup frozen peas
  • 1/2 jar of Tikka N’ Curry Tikka Masala sauce
  • 1/4 cup water
  • 1 tbsp. coconut milk or cream (optional)
  • Chopped cilantro for garnishing



  • Heat 2 tbsp oil in a saucepan. Add 1 cup cubed paneer and cook about 5-7 minutes over medium heat, occasionally stirring, until browned.
  • Add 1/2 jar of Tikka N’ Curry Tikka Masala sauce. Add 1 cup frozen peas and 1/4 cup water to the saucepan. Mix well.
  • Simmer for 10 minutes or till peas are tender but not mushy. Stir as needed.
  • Optional - Add the 1 tbsp. cream or coconut milk to increase richness.
  • Garnish with chopped cilantro.
  • Serve hot over rice or naan


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