Skip to main content

Matar Paneer

Matar Paneer
Matar Paneer is a lovely combo of veggies and cottage cheese. A North Indian curry, now popular all over and tastes great with naan, roti or rice. Vegans can substitute paneer with tofu or potatoes.
This creamy Paneer curry is perfect for those special weekend lunches and for entertaining guests.

Ingredients:
Paneer/Indian Cottage Cheese Cubes - 250 gms
Green Peas/Matar - 1 1/ 2 cups
Chat Masala or Aamchur - 1/4 tsp
Turmeric/Haldi - 1/4 tsp
Cayenne Pepper/Red Chilli Powder - 1/2 tsp
Kasoori Methi/Dried Fenugreek Leaves - 1 tbsp
Dry Red Chilies (Byadagi variety) - 5
Red Onion - 1 big
Canned Tomato Paste - 2 tbsp
Ginger - an inch piece
Garlic - 4 big cloves
Almonds/Badam - 5
Fennel Seeds/Badishep/Saunf - 1 tsp
Cloves/Lavang/Long - 4
Cinnamon/Dalchini - 1/2 inch piece
Green Cardamom/Elaichi - 1 pod (seeds only)
Cumin/Jeera Seeds - 1/2 tsp
Bay Leaf/Tamalpatra/Tejpatta - 1
Oil - about 1 tbsp
Salt

How to cook Indian Matar Paneer:
  • Sprinkle cayenne pepper, turmeric, chat masala, little salt on the paneer cubes. Toss them and keep it covered for 15 - 20 minutes.
  • Julienne slice onions. Roughly chop ginger and garlic.  
  • Heat about 1 tsp oil in a pan. Add fennel seeds, cloves, cinnamon and cardamom seeds. Sauté at low flame, until the spices turn aromatic, about a minute or so. Save them for later.
  • In the same pan, heat about 1/2 tbsp oil. Add onions, ginger and garlic.  Saute until onions turn soft. Do not let them turn brown.
  • Grind roasted spices, onions, ginger, garlic, red chilies, almonds, tomato paste to a smooth paste. Add about 1/2 cup water or more if required.
  • Instead of almonds, you can use cashews/kaju or pistachios/pista as well. Nuts will thicken the gravy. In case, canned tomato paste is not available, use 2 medium size fresh tomatoes. I have used dry Byadagi chilies for color. You can use Spanish paprika or Kashmiri Lal Mirch powder as well.
  • In the same pan, heat 1 tsp oil. Add cumin seeds and bay leaf. After few seconds, add green peas. Saute for about a minute. Now add the ground paste. Cook it covered until it starts boiling. At this point, you can add water if you like the gravy/sauce thinner in consistency.
  • Lastly, add paneer to the pan. Crush the kasuri methi leaves between your palms and add that to the pan. Add salt to taste, stir and cook it covered at low heat for about 5 minutes or until paneer is cooked.
  • You can add about 1/2 cup yogurt/curds/dahi or 1/2 cup milk, for the gravy to turn more rich and creamy. 
Enjoy Matar Paneer with an Indian flatbread or rice.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more