Matar Paneer Curry (Tomato Gravy)

Product Description

Vivre Catering famous Matar Paneer Vegetable Curry

Sales Channel

We sell this directly to customers as a Buffet item at Vivre Catering.

We sell this directly to customers in a canape item at Vivre Catering

Used In Following Main Recipes

  • Matar Paneer Canape

Batch Production Sizes

  • 1 kg

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Masala Paste —
  • 3 Tomato Medium
  • 1 onion Large
  • 1-2 Green Chilli (no Seeds)
  • 4 pce Garlic
  • 1 pce Ginger
  • 1/4 cup Coriander leaves
  • 12 pce cashew nuts
  • 5 pce Black peppercorns
  • 2 cloves
  • 1cm cinnamon stick
  • 1 tsp coriander seeds
  • Ghee/oil for frying
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/4 tsp Paprika Powder
  • 1/4 tsp Garam Masala powder
  • 1-2 Tablespoon cream
  • water
  • Salt
  • Paneer Cheese
  • Pea’s

Preparation – Vivre

  1. To make the Masala paste – Place the onion, tomato, chilli, garlic, ginger, coriander leaves, cashew, pepper cloves, cinnamon and coriander seeds in a blender and puree until smooth.
  2. To make the sauce add the ghee/oil to a sauce post and fry the cumin seeds until fragrant.
  3. Add the masala paste and fry over medium heat until oil starts to split out of it.
  4. add the dry spices and continue to cook.
  5. Add the cream and mix well
  6. Add water and seasoning to test the consistency
  7. Add the peas and the paneer cheese to warm through before serving as a canape

Storage Details

  • Plastic container/piping bag .
  • Label (insert a hyperlink to the label to print to use)

Shelf Life

  • Chilled storage – 5 days
  • Freezer 12 months