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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 (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.
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
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.
Hi Bhavika, just add more water to make gravy.
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
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.
I use sugar, to reduce the acidity and sugar helps giving nice color.
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.
[...] 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 [...]
i wonder from where u get all these ideas…like instead of deep frying the paneer …just put them on tawa…with little oil..
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