 |
| Mattar Paneer |
MATAR PANEER RECIPE/ MUTTER PANEER RECIPE
 |
| Mattar Paneer |
Mattar Paneer or Mutter Paneer Masala, a popular vegetarian Indian side dish recipe with paneer and green peas in an onion-tomato-cashew gravy. Mattar Paneer is a fantastic side dish for roti and pulao, perfect for when you have guests.
Preparation time : 10 minutes
Mattar Paneer or Mutter Paneer Masala, a popular vegetarian Indian side dish recipe with paneer and green peas in an onion-tomato-cashew gravy. Mattar Paneer is a fantastic side dish for roti and pulao, perfect for when you have guests.
Cooking time : 30 minutes
Serves : 4-6
INGREDIENTS
- 2 cups of sliced onions
- 1 tsp of minced garlic
- 1 tsp of grated ginger
- 1 tsp of red chilli powder
- 2 tsp of coriander powder
- 1/2 tsp of cumin powder
- 1/2 tsp of turmeric powder
- 1.5 cups of chopped, ripe tomatoes
- 1/2 cup of cashew nuts, soaked in water for 30 mins
- 1 heaping tsp of canned tomato paste
- 3/4 cup of fresh or frozen shelled green peas
- 1.5 cups of cubed paneer
- 1 pinch of kasuri methi (dried fenugreek leaves)
- 1 tsp of garam masala (I use Kitchen King masala)
- 1 tbsp of cream
- 1/4 cup of chopped coriander leaves (cilantro), for garnish
- 2 tbsp of oil
METHOD OF PREPARATION
Heat oil in a large pan and saute the onions onion the edges start turning brown
Add the ginger and garlic and saute again for a minute
Add the chilli powder, coriander powder, and cumin powder, along with the turmeric. Saute for 30 seconds until fragrant
Add tomatoes. Mix and cook until the tomatoes turn soggy and soft
Top off with the tomato paste and mix again well
The tomato paste gives a nice depth to the dish and also gives the matar paneer some colour. You can omit if you want but I highly recommend adding some. You can transfer the remaining paste to an air tight container and keep in fridge for up to a week. Add to any tomato-based gravy, you won’t regret it
Turn off flame and leave the above mixture to cool. Meanwhile, grind the soaked cashew nuts with some water. to a smooth paste. Set aside
Saute the paneer cubes in some oil until all sides are light golden brown. Drain and set aside
Once the tomato onion mixture is cool, grind to an almost-smooth paste
Return this to the stove in the same pan along with the cashew paste and peas
Add about 1.5 cups water and bring to a boil. Let it simmer for 5-6 mins or until the peas is cooked. You can add more water if the gravy is too thick
Add the kasuri methi, cream, required amount of salt, and garam masala. Mix well
Finally add the fried paneer and coriander leaves. Mix gently until the paneer is well covered in the gravy
Steaming hot Matar Paneer is ready!
Note
– The cream is optional but I like adding some for flavor. If you don’t have any, don’t go out and buy it just for this dish. You can also add a dash of milk for some flavor.