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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.
Hi Manjula,
My daughter told me about your website. I have watched a few of your receipes. They all look great and easy to follow. I particularly like the fact that you don’t add too much of onion/garlic in your curry. i am going to try Matar Paneer tonight. Keep it up!!
Thanks!!
Dear Manjula Aunty,
I just made Mattar Paneer today. It was just awesome. It was so much better than the ones you get at restaurants. Thank you so much. You are an amazing cook.
Hello Aunty,
Yesterday my husband was upset with some office work load.I prepared this recipe specially for him in dinner to ligthen him up.He loved it.It turned out awesome.
I keep coming back to the site whenever i plan a party or dinner for my friends.The dishes always turns out gr8.Thanks a lot for such a wonderful site and videos.
Thanks a load.
Priya.
Dear Manjula,
I love paneer and this recipe is very delicious.
I have tried the carrot halawa but i think iam not patient enough and it seems it is missing something.
keep up the wonderful videos.
michele
thanks a lot for this recipe .. it turned out very well. i just got married and moved to the US. we keep having people over for meals and your recipes are a big hit
.
I am not a big fan of deep frying but I found a way to make paneer brown for mattar paneer, without deep frying. If you cut up the paneer, and place it under the broiler for a few minutes on each side, it develops a very nice brown just as though it was deep fried. Just make sure you lightly coat the pan with some oil before you put the paneer pieces on it, so that they don’t stick.
I add curry leaves. They leave a lovely flavour. Sometimes I also add a little coconut milk at the end and heat for a few minutes. That gives a great flavour with the curry leaves.
I am new at cooking. This recipe comes out delicious everytime!! Great with Roti!
Dear Manjula Aunty,
What is paprika. I am from India
hey radha
Paprika is deggi mirch
hi manjulas, i tried your malai kofta My famely and i like we enjoyed