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Week 30: Matar Paneer

This is an unusual take: matar paneer is my favorite Thanksgiving meal. My family celebrates with untraditional dishes, but nonetheless, it's these meals that make me look forward to the Holidays!

Paneer tikka masala is often confused with matar paneer because of their similar qualities, ingredients, and cooking process.

However, they are slightly different. Essentially, matar paneer contains peas and can be a sneaky way to add in vegetables.

And, of course, matar paneer cannot be served alone! Make sure to try it out with naan, roti, other flatbread, or even rice.




  • 1 cup frozen peas

  • 1 tablespoon oil

  • 1 onion, chopped

  • 1 clove garlic, chopped

  • 1 can of crushed tomatoes

  • Salt, as needed

  • 1 teaspoon turmeric

  • 1 teaspoon chili powder

  • 1 teaspoon garam masala

  • 1 block of paneer, cut into cubes


  1. In a pot, boil the peas in salted water for 10 minutes. In another pan, put in 1 tablespoon of oil and sautee the onions and garlic in it for 5 minutes. Then, add the tomatoes and spices and cook for 10 minutes.

  2. Turn off the heat, and let the curry cool for a few minutes before blending it all in a blender.

  3. In the pan, you were using to cook the curry, add the paneer and let it cook for a few minutes. Then, add the curry back in, along with the peas.


The Bored Baker 👩🏽‍🍳


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