Please read the instructions below to see how to make Mrs Grewal’s Matar Paneer curry.

Tune in next week for Miss Smith’s Thai Aubergine Curry with Sticky Rice.

Instructions below.

Miss Grewal’s Curry Recipe


  • 2 pans
  • Measuring spoons (tablespoon and teaspoon)
  • Chopping knife and chopping board
  • 2 spoons (wooden or metal)
  • Tin opener (if the tin of tomatoes does not have a ring pull)
  • Hand blender (optional)
  • Colander
  • Cups to measure out rice or use weighing scales
  • Weighing scales

Ingredients for 4 people:

Matar Paneer

  • Oil (enough to cover the onions)
  • Cumin seeds (1x tablespoon)
  • 5 white onions
  • 4 green chillies
  • Salt (1 tablespoon)
  • 3 white potatoes
  • Ginger (75g)
  • Garlic (6 garlic cloves)
  • Turmeric (1 heaped tablespoon)
  • 1 can of chopped tomatoes
  • Garam masala (teaspoon)
  • Paneer (300g)
  • Green peas (300g) These can be frozen.


  • Oil (2 tablespoons)
  • Cumin seeds (1 tablespoon)
  • Rice (260g- 65g per person)


Matar Paneer

  1. Soak the paneer in a pan of boiled water, cover and leave whilst you make the base of the curry. This will take approximately 30 minutes.  
  2. Add 2 tablespoons of oil to a pan on medium heat. Once hot, add a tablespoon of cumin seed and saute until the seeds sizzle for a couple of minutes.
  3. Finely dice the onion, garlic and chilli and add to the pan. Cook for 10-12 minutes until the onions are light brown and soft. Stir the mixture to stop it from sticking to the pan.
  4. Add the ginger until it has broken up completely into the mixture. Add a tablespoon of salt and mix the ingredients together well.
  5. Add the chopped tomatoes, mix in and cover the pan to cook for 10 minutes.
  6. Once the tomatoes have mixed in with the onion paste, reduce the heat to low (you could further grind the mixture to a smooth paste if you wish using a hand blender).
  7. As soon as the oil begins to leave the tomato paste, add one heaped tablespoon of turmeric and mix well.
  8. Add peas and diced potatoes. Cover them completely with the paste.
  9. Add enough boiling water to cover the mixture (you can add more to adjust the thickness of the sauce to taste). Simmer the ingredients until the potatoes are soft. This may take up to 20 minutes.
  10. Once the potatoes are soft, drain the paneer and add it into the mixture. Simmer for a further ten minutes. As the sauce thickens, you can add more water if you prefer a thinner sauce.
  11. When ready, sprinkle garam masala on the top (this can be stirred in if you prefer).


  1. Heat 2 tablespoons of oil in a pan
  2. Add a teaspoon of cumin seeds until sizzling and fragrant.
  3. Add in 1 cup of rice and 2 cups of water. Stir well and bring to a boil. Reduce heat to low and cover until the water has been absorbed. Fluff rice with a fork