Mattar Paneer (Green Peas With Cheese)
January 22nd, 2007 filed under Gravy / Sauces, 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 (jeera)
- 2 bay leaves (tajpat)
- 1/2 inch of cinnamon stick (dalcheene)
- 1 tablespoon chopped ginger
- 1 tablespoon coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon salt or adjust to taste
- 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.
- Mix cornstarch with three tablespoons of water and keep aside.
- 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.
- Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
- Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
- Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
- To thicken the gravy add corn starch mix. 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.
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
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!!!!
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.
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!!!!!
Hello Anne, just a pinch of cinnamon powder
If I do not have cinnamon sticks, how much ground cinnamon do you think I could use to substitute?
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
[...] 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! [...]
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
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