Mattar (Peas) Paneer (Cheese)
January 22nd, 2007 filed under Paneer (Indian Cheese)Mattar Paneer is a popular main course Indian dish, made with green peas, paneer, and a creamy blend of spices.
Serve 2 to 4.
Ingredients:
- 1 16 oz. bag of frozen green peas
- 3 medium size tomatoes
- 1/2 lb paneer
- 3 tablespoons oil
- Pinch of asafetida (hing)
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1/2 inch of cinnamon stick
- 1 tablespoon chopped ginger
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilly powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
Method
Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
Blend the tomatoes and ginger to make a paste.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
When the oil is ready, add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds. Add the tomato paste, coriander, turmeric, chilly powder and paprika. Cook until the mixture reduces to half. Add the green peas and 1/4 cup of water. When the peas are tender, add the salt and paneer. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy. Cover the pan and let it cook for 3-4 minutes.
Suggestion
Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
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July 20th, 2008 at 1:30 am
thanx a lot yo make us perfect .ur method is very simple and easy to learn more and more i m very grateful to u..can u plz tell me can i use fine flour instead of cornflour sometime…thanx again one time for this help
July 10th, 2008 at 10:29 am
Hello Aunty,
I tried this receipe and it turned out to be pretty good.My husband liked it. Usually he says ok for any dish I make for this he has it is good.I was really happy.wanted to share it with you.
Also, could you please send me the recipe for pav bajii.
Thanks.
June 13th, 2008 at 8:35 pm
Hi Bhavika, just add more water to make gravy.
June 13th, 2008 at 6:49 am
hello Aunty,
I made matar Paneer as per ur recipe.
I made for 2 people.It tatses good.But it came out very dry.
I used puree of 1 large tomato.
If i would have used more than 1 tomato then it would have become sour.
does the quantity of puree depend on the kind of tomatoes which we get here.
which kind of tomato you prefer to use?
Thanks
June 10th, 2008 at 11:37 pm
Hi Manjula
visited your site a couple of days back and have tried a few of your recipes since then and everyone of them have turned out fantastic. thanks for sharing them. i think what makes your recipes stand out are the easy instructions and the preciseness. you are a very genuine and good teacher.
June 10th, 2008 at 11:36 pm
I use sugar, to reduce the acidity and sugar helps giving nice color.
June 10th, 2008 at 2:09 pm
Dear Manjualaji,
Why do you add sugar? Is it to reduce the acidity of the tomatoes or for another reason?
Thank you for your site. I enjoy it much more than Indian cooking sites that have hundreds of recipes which are try at your own risk. The accompanying videos make your site stand out far beyond others.
May 14th, 2008 at 3:48 pm
[...] come after dinner. Danielle is in the kitchen with bunjamin where they are making making naan and Mattar Paneer with this recipe from Manjula’s Kitchen. I’m looking forward to a very tasty dinner. Category: electronics, food, making things [...]
May 13th, 2008 at 5:49 pm
i wonder from where u get all these ideas…like instead of deep frying the paneer …just put them on tawa…with little oil..
May 12th, 2008 at 5:14 am
I tried this dish last year and it was just amazing! Although I tried it with Tofu so maybe I should give it a shot with real Paneer.
Thanks aunty!
Shashi
May 10th, 2008 at 4:54 pm
Dear Mrs. Manjula:
Thanks for your quick response, You’re so great! I will be able to make Matter Paneer now.
Best wishes for my favourite cook!!!!
May 10th, 2008 at 2:31 pm
Hello Shanaz, make the chenna just you will do for rasgullas and just knead little bit and press it kind of square piece refrigerate for atleast an hour and cut them in pieces.
May 10th, 2008 at 12:50 pm
Dear Mrs. Manjula:
I love Mattar Paneer, and want to try your recipe. But I don’t have any access to store bought Paneer. So my little request to you if you could share the method of home made paneer. I understand first I have to make the chenna just like we made for rasgulla but after that I really need your help. Waiting for your kind response.
Best wishes for my favourite cook!!!!!
May 3rd, 2008 at 11:18 pm
Hello Anne, just a pinch of cinnamon powder
May 3rd, 2008 at 6:36 pm
If I do not have cinnamon sticks, how much ground cinnamon do you think I could use to substitute?
April 20th, 2008 at 7:30 pm
Thanks so much for sharing this recipe! I made it this evening and it turned out wonderfully. I look forward to cooking more with your recipes!
Marie
March 26th, 2008 at 4:56 pm
[...] Manjula’s recipe and methods couldn’t be easier: Make some Basmati rice. Slice and fry funky cheese cubes. Puree tomatoes with ginger and garlic paste. Saute spices for half a minute, then add pureed tomatoes. Simmer for a while. Add some frozen peas and cook those until they’re done. Then add the cheese cubes in, and voila! Homemade Mattar Paneer! [...]
March 26th, 2008 at 4:09 pm
Hi Manjula,
I love eating at Indian restaurants and have always wanted to learn to make a few simple Indian dishes. I made your Mattar Paneer the other night for dinner and I loved it! Thanks for sharing your recipes!
Jennifer in Ohio
March 13th, 2008 at 6:45 pm
fggtf
March 12th, 2008 at 9:25 pm
wonderful way of presenting recipes. It is indeed very tempting and I am going to make your mattar paneer recipe. Even my 9 year old son was impressed and loved watching your video. ” This is one of my favorite site.”
cheers
anitha