For as long as I can remember, making something with Paneer meant Matar Paneer was the first choice. There is something about this simple dish that truly appeals to me; perhaps the fact that it was the first Paneer dish I learnt to make. 🙂
Matar Paneer is mildly flavoured and if you make it without frying the Paneer, quite light on the stomach.
How to Make Matar Paneer
- Paneer or Cottage Cheese – 250 gms
- Matar or Peas – 250 gms
- Tomatoes – 2 Medium-Sized
- Onion – 3 Large-Sized
- Moti Elaichi or Brown Cardamom – 1
- Dahi or Yoghurt – 1/3 Cup
- Cloves – 3
- Red Chilli Powder – 3/4 tsp
- Garam Masala – 1/2 tsp
- Coriander Powder – 1 tsp
- Ghee or Oil – 2 tbsp
- Salt to Taste
- Cube the Paneer into 1″ cubes.
- Chop the onions and tomatoes into large pieces.
- Grind the onion, tomato, cardamom seeds, and loves into a fine paste.
- In a wok or kadhai, heat the ghee or oil.
- Add the onion-tomato paste and stir-fry till the ghee or oil starts to leave the sides.
- Beat the yoghurt to a smooth paste.
- Add the to fried onion-tomato paste and stir-fry till the ghee or oil starts to leave the sides.
- Add the red chilli powder, coriander powder, and garam masala.
- Stir-fry for 5 minutes.
- Add the peas and 3/4 cup water.
- Over medium, cook covered till the peas are slightly soft.
- Add the salt and mix well.
- Add the Paneer pieces and 1/4 cup water.
- Over medium, cook covered for 7 to 10 minutes till the gravy is thick.
- Serve the Matar Paneer hot with rotis or puris.
- You could fry the Paneer pieces to a golden brown colour before adding it to the curry. I do not because fried Paneer tends to become very heavy to digest.
- If you wish to fry the Paneer, in step 4 add 3 tbsp of ghee or oil. Fry the Paneer pieces and continue from step 5 in the same lot of ghee or oil.