Matar Paneer

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By Joe Yonan

This rendition of matar paneer, a fashionable Indian curry, uses cashews to bring a velvety creaminess to the condiment that enrobes cubes of steadfast cheese, 2 types of peas and cherry tomatoes. The operation of spices results successful a gentle but noticeable heat, which is casual to set to beryllium spicier oregon little truthful (see Substitutions). Serve with your prime of atom and/or naan, chapatis oregon different flatbread.

Adapted from “Dinner” by Meera Sodha (Flatiron Books, 2025).

Ingredients

measuring cup

Servings: 4 (makes astir 7 cups)

2 tablespoons positive 2 teaspoons neutral oil, specified arsenic canola, avocado oregon vegetable, divided
4 ounces snowfall peas
6 ounces (1 1/2 cups) ripe cherry tomatoes
1 ample yellowish bulb (12 ounces), chopped
3 ail cloves, chopped
1 spoon grated caller ginger
1 lb paneer, chopped into 1-inch cubes (see Where to buy)
One (14-ounce) tin diced tomatoes
1/2 spoon good salt, positive much arsenic needed
1 1/4 cups boiling water, divided
1/4 cupful roasted unsalted cashews
1 1/2 teaspoons crushed coriander
1 spoon crushed cumin
1 spoon Kashmiri chili pulverization (see Where to bargain and Substitutions)
1/2 spoon crushed turmeric
1 cupful frozen peas

Nutritional Facts

Per serving (1 3/4 cups)

Calories
584
Fat
40 g
Saturated Fat
20 g
Carbohydrates
30 g
Sodium
530 mg
Cholesterol
94 mg
Protein
29 g
Fiber
7 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Dinner” by Meera Sodha (Flatiron Books, 2025).

Tested by Joe Yonan.

Published April 4, 2025

Updated March 18, 2026