Products
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.
Why is it that for matar paneer you put the paneer on the tava but for palak paneer you deep fry it?
What is the difference?
what is paprika
Dearest Manjula
Thank you very much for sharing your knowledge of how to make Matar Paneer. Having a video and the written ingredences right below it is most helpful.
Your video presentation is excellent. You are a very good teacher.
My whole family loves your Matar Paneer.
It is my personal very favorite dish bar none.
Again, THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!! :O)
Hello! breast enhancement colorado
Shilpa,
It’s probably from the tomatoes. Different tomatoes have different degrees of tartness/sourness – especially fresh tomatoes.
One solution is to sprinkle some sugar into the sauce and re-taste it (this is how the Italians tone down the sourness in fresh spaghetti sauces).
I usually use the canned tomato puree and estimate the amount that would be used if I used fresh tomatoes.
The tomato puree is usually more predictable and less likely to give you too much tartness or “khatta” in the food.
Jaya
Hi Manjula,
Thank you for all your great recipes. I’ve learned so much from you! And your matar paneer recipe is excellent!!
Hi, manjula
I cooked the mutter paneer. I like it but it was too sour please tell me what i could do to fix it.Thanks
It’s already available to you under the “Appetizers” category.
Aunty,
Coul you please send me the receipe for Dokhla.
Thanks.
Hello Manulaji,
I tried your mattar paneer recipe. My husband and I both enjoyed it. I was not having the cornstarch & since u add it to form a thick uniform curry, i instead added wheat flour paste as u have done in palak paneer recipe. It was yummy. Thank You a Lot.