Cheesy pea curry (Mattar paneer)

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Prep time:

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Serves: 4

By roalddahl



  • 2 tbsp oil

  • 1/4 tsp salt

  • 300ml vegetable stock

  • 1 tsp garam masala

  • 1/2 tsp ground cumin

  • 100g frozen peas

  • 250g chestnut mushrooms Quartered

  • 225g paneer cheese Cubed

  • 3 tbsp rogan josh paste

  • 227g tinned tomatoes


  1. Heat the oil in a wok or large pan on a medium heat. Add the quartered mushrooms and pan fry for 3-5 minutes.

  2. Add the paneer and fry for a further 3-5 minutes.

  3. Add the curry paste, stir through and sizzle for a couple of minutes.

  4. Add the tinned tomatoes and the stock.

  5. Add the garam masala, ground cumin and salt.

  6. Add the frozen peas.

  7. Leave to simmer for around 15-20 minutes.

Handy Hint

The recipe works fine with frozen peas but is also delicious with fresh peas, broad beans or chopped fine beans added 5-10 minutes before the end of the cooking time.

It also works well with a tin of spinach instead of the frozen peas - or chopped fresh spinach added around 5 minutes before the end of the cooking time.

Serve with rice and or chapatis.

Additional Information

  • indian

  • tomato

  • peas

  • mushroom

  • cheese

  • Main Course

  • Vegetarian

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