September 22, 2013

Mattar Paneer / Matar Paneer

             Mattar Paneer is a fabulous dish from North India deliciously served with Roti / Naan / Pulao. My good friend Manindhar is from Punjab and she is an amazing cook. I never had a chance to taste her food but heard from many of my other friends about her cooking. I was very keen on getting this recipe from her and when I ringed her up she was so happy to share this recipe. 

             She did tell me two different ways of preparing this. I have shared the simple and easy curry and for the creamier version, we got to add Milk/Malai(will try and post that recipe later). The combination of Paneer and Peas is amazing in this curry. Soft paneer bites play musical chair in our mouth along with peas...yumm.....wondering how to make this ? Recipe is just below:

Paneer / Cottage Cheese - 150 grams(Cubed)
Green Peas - 1 cup (I used frozen)
Tomato - 3 no's
Oil - 2 tablespoon
Cumin seeds - 1 teaspoon
Chilli powder - 1 teaspoon
Coriander Powder - 1-1/2 teaspoons
Garam masala - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Water - 1/2 cup
Salt - as needed
Sugar - 1/4 teaspoon
Kasoori Methi - 1 generous pinch
Coriander leaves - 2 tablespoons (finely chopped)

To Grind:
Onion - 1 medium sized
Green Chilli - 3 no's (small)
Garlic - 5 pods (Small)
Ginger - 1/2 inch piece

  • Raw grind ingredients above "To grind" section together to fine paste. Raw puree the tomatoes in a blender without adding any water. Soak cubed paneer in warm water for 10 minutes.

  • In a pressure cooker heat oil, add cumin seeds(smell comes out). Add Onion paste(ground) with salt, saute until raw smell goes off. Add Tomato puree with Turmeric, Chilli, Coriander powders, saute until oil oozes out. 

  • Add green peas along with water, check for salt and pressure cook for 1 whistle. 

  • Add cubed paneer, Garam masala, Kasoori methi(crush them in your palm and add), Coriander leaves, stir well and cover cook for 10 minutes on medium flame. Serve hot with Roti/Rice.