Muttar Paneer (Curd and Pea Curry)

Muttar Paneer (Curd and Pea Curry)

Traditionally made with Indian curd cheese, this recipe is equally good with bean curd – tofu!

Not too trickyNot too tricky Gluten free Wheat free
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Preparation time

Cook time


Indian and Indian Subcontinent


  • mains


  • 1 slab firm tofu, drained and patted dry
  • 1 tbsp oil (plain sunflower or vegetable – not olive oil)
  • 2.5cm/1 inch piece fresh ginger, coarsely grated
  • 2 onions, finely chopped
  • 1 tsp poppy seeds
  • 1½ tsp salt
  • 2 cups peas
  • 4 tomatoes, chopped
  • 2 cups water
  • 1 tsp garam masala
  • 1 tbsp lemon juice

Spices (or use 2 tbsp curry paste or powder of your choice)

  • 1 tsp turmeric powder
  • ¼-½ tsp chilli powder, according to how hot you like your curry
  • 1 tsp cumin seeds
  • 2 green cardamoms, skinned
  • 2.5cm/1 inch piece cinnamon, broken


  1. Slice the tofu into 2.5cm/1 inch cubes.
  2. Fry in a little oil till golden on each side then set aside.
  3. If using spices, grind the ginger then mix with the turmeric, paprika, cumin, cardamoms and cinnamon, adding a little water to form a paste.
  4. Fry onions, mustard seeds and poppy seeds till golden.
  5. Add paste (recipes or your own curry paste mix) and salt and fry for 2 minutes.
  6. Add peas and tomatoes, stir fry for a few minutes, add water, cover and cook till peas are tender.
  7. Add tofu cubes and stir in well so they soak up the flavours.
  8. Before serving, sprinkle with garam masala and lemon juice.
  9. Serve hot with rice, lentil dahl and chapattis.

Optional extras / notes

  • 30-35 minutes

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