Cookbook:Matar Paneer

Matar Paneer
Category	Indian recipes
Servings	3
Time	40 min
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 6 tablespoons oil
• 8 oz (200 g) paneer, cut in 1” cubes
• 1 teaspoon ginger-garlic paste
• 1 cup chopped onions
• 1 cup puréed tomatoes
• 3 green chilies, seeded and finely chopped
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 teaspoon coriander powder
• Garam masala
• 1 teaspoon salt
• ½ cup peas
• ¾ cup (200 ml) water
• 1 tablespoon chopped coriander

Procedure

Frying paneer

1. Heat some oil in a deep pan.
2. Add paneer cubes in it. Fry on all the sides over medium-low heat until golden brown.
3. Remove paneer from the pan, and drain on paper towels.

Gravy

1. Remove excess oil from the same pan, and add ginger-garlic paste.
2. Add chopped onion to it. Cook, stirring, until onion becomes translucent.
3. Add chopped tomatoes and mix. Cook well over medium heat.
4. Turn off the heat when tomatoes have left all the water. Let cool.
5. Transfer mixture to a blender, and add the chiles.
6. Blend until smooth.

Matar paneer

1. Heat oil in a pan.
2. Add cumin seeds, and fry until they start to crackle.
3. Add turmeric, chilli powder, coriander powder, and garam masala. Mix well over low heat.
4. Add the blended purée, and mix well over medium heat.
5. Season with salt, then mix in the peas.
6. Add some water, cover, and steam until the peas are fully cooked.
7. Uncover and add the fried paneer. Mix well, adding more water if required.

Tadka

1. Heat a small pan/tadka pan.
2. Add 1 tsp oil and ½ tsp red chilli powder. Mix well.
3. Turn off the gas and add to the matar paneer while serving.

Notes, tips, and variations

• Paneer is a pressed uncured cheese usually made fresh. It can be bought in Indian or specialty grocery stores or substituted by tofu if unavailable.