Cheese & Peas

A lot of muttar paneer recipes involve making a paste & blending, so everything is nice and smooth and pretty.

This recipe doesn’t do that. Partly because I’m lazy, and partly because I like texture to my food. Might as well chew while I still can; I’ll save the blending for when my teeth fall out.

…or at least until I need a lassi 🙂


  • 250g paneer cheese, cut into 1cm cubes
  • 2tbsp oil for frying
  • ½ a medium sized red onion, chopped
  • 2-4 cloves garlic, diced
  • small knob of ginger, approx. 2-3cm, grated
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1tsp chilli powder
  • 400g tin of chopped tomatoes, or 6 medium tomatoes, chopped, or a combination of the two
  • 1.5 tsp garam masala
  • pinch of smoked paprika (optional)
  • 200g peas – you can use frozen or fresh
  • 2 tbsp Greek yogurt (optional)
  • small bunch coriander, roughly chopped
  • salt & pepper to taste


  1. Fry the paneer in a frying pan with 1 tbsp of the oil until browned on all sides; be careful not to burn them! Remove from pan & set aside.
  2. Fry the onions with another tbsp of oil for a few minutes, then add the garlic, ginger, cumin, turmeric, coriander & chilli powder. Fry for a further 1-2 minutes
  3. Add the tomatoes. Stir together. Add water to thin the sauce, if required. Add salt & pepper to season. Bring to a bubble, then reduce. Add garam masala.
  4. Taste & adjust spices & seasoning, if required. (I usually end up adding more chilli here, and sometimes a pinch of smoked paprika, to add a hint of smoky depth. But really only add a pinch – it’s way too easy to overdo it).
  5. Once the above is all seasoned, adjusted & heated through, add the peas & simmer for 2 minutes.
  6. Stir through the yogurt, if using.
  7. Add the paneer & stir through to warm.
  8. Sprinkle with coriander to serve.

Can be paired with your favourite rice, or warmed roti/chapatis.

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