Balti Mattar Paneer

  • 10min prep
  • 20min cook
  • 4 Servings


  • 400g paneer, (see note) cut into 1cm cubes

  • 2 ½ tablespoons vegetable oil

  • 95g (⅓ cup) Greek Yoghurt

  • 110g (⅓ cup) sweet mango chutney (see note)

  • 140g (½ cup) tomato paste

  • ½ teaspoon caster sugar

  • 2 teaspoons garam masala

  • 2 cloves garlic, crushed

  • ½ teaspoon chilli powder (see note)

  • 120g (1 cup) frozen peas

  • 1 green chilli, seeded, finely chopped

  • 80ml (⅓ cup) pouring cream

  • Naan or other Indian flatbread, to serve

  • Pappadums, to serve


  • Toss paneer with 1 ½ tablespoons oil in a bowl. Heat a non-stick frying pan over medium heat. Cook paneer, in 2 batches, turning for 3 minutes or until lightly browned all over. Transfer to a plate. Reserve pan.

  • Process yoghurt, chutney, tomato paste, sugar, garam masala, garlic, chilli powder and 1 teaspoon salt in a food processor to a smooth paste.

  • Heat remaining 1 tablespoon oil in reserved pan over high heat. Add the yoghurt mixture, bring to the boil, then simmer for 3 minutes. Stir in 250ml (1 cup) water. Bring to a simmer, then cook for a further 2 minutes or until heated through. Add paneer and peas, and cook for 5 minutes or until peas are tender. Stir in green chilli and cream, and bring to a simmer. Serve curry with naan and pappadums.

Paneer is an Indian-style cow’s milk cheese made in a similar way to ricotta, but pressed afterwards to firm. We used Lemnos Paneer and Maharajah’s Choice Sweet Mango Chutney, both available from supermarkets.