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4.8 from 5 votes

Muttar paneer masala

Prep Time20 mins
Servings: 2 people
Author: Becca Heyes


  • 1 tbsp oil
  • 225 g paneer cheese, cut into 2cm dice (~ 2 cups when diced)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 2 tbsp single cream
  • 70 g (~ 1/2 cup) frozen peas
  • 1/2 tbsp sugar
  • Salt
  • Black pepper
  • Few sprigs fresh coriander (cilantro), chopped, to serve


  • Heat a dash of oil in a large frying pan, and add the diced paneer in a single layer. Cook over a medium-high heat for 5 minutes, turning the pieces of cheese regularly, until golden brown.
  • In a separate frying pan, heat another dash of oil. Add the diced onion and minced garlic, and cook over a medium heat for a few minutes, until soft and translucent. Add the spices, and cook for 1 more minute, stirring regularly. Next add the tinned tomatoes, and bring to a gentle simmer.
  • Using an immersion blender, carefully blend the tomato curry sauce to your desired smoothness.
  • Add the cream, frozen peas and sugar, along with a generous pinch of salt and pepper. Bring to a gentle simmer again, and cook for a few minutes until the peas are defrosted. Add the fried paneer, and serve topped with some chopped coriander (cilantro).