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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.
What do you mean by paprika in hindi. and What is corn starch and from where we can buy it. If we do not add corn starch to this recipe then is there any problem with its taste.
Shalini,
Paprika is dagi mirch used to give some color and corn starch is arrowroot.
yes. of course
great recipe…easy to follow..thank you so much for sharing, aunty…i even made my own paneer from this site for the recipe…
Hi Manjulaaunty
Can you tell me how we can make garammasala powder.
I’d use powdered cashews to make the curry a tad thicker in consistency. Just my 2 cents.
[...] the video attached as well as the recipe. Serve this dish over rice with roti for a very filling [...]
Hello Aunty,
Your recipes are mouth watering, easy to learn, cook. Please introduce us to more south Indian recipes
Dear Manulaji,
Your advice for goldening the paneer was a cut above the rest.
Much love
Rami, Amy, Anne, and Marc
You can add a small amount of butter. Look up curry roux. You don’t need too much
hi manjulaji,
thanksalot for wonderful recipes , and it makes really easy to learn by looking at you the way you are preparing , I have learnt lots of recipes from your website, its really a wonderful effort. Once again thanks.
hi aunty,
can u plz tell me wat can be used instead of corn flour to make the curry thicker…