Mattar Paneer

Mattar paneer is a flavorsome, moderately spicy, North Indian curry made using fresh green peas and paneer (cottage cheese), cooked in an onion-tomato base and spiced with Indian spice powders.


This luscious curry is a perfect meal to make even on the busiest of days as it hardly takes about 30 minutes to get done. One can enjoy it with either homemade or store-bought rotis, naan, chapati, ghee rice, or plain steamed rice. Continue reading to know how to make this delicious Mattar paneer curry.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 2-3 Servings

ingredients:

250g paneer, cut into desirable cubes
200g of green peas(fresh or frozen)
Water
3 tablespoons of cooking oil
1 teaspoon cumin seeds
2 green chilies, slit
1 medium onion, finely chopped
1 tablespoon of ginger garlic paste
2 large tomatoes, roughly diced
8-10 cashews(soaked in water for 10 minutes, and drained)
1/4 teaspoon powdered turmeric
1 teaspoon Kashmiri red chili powder
1/2 tablespoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1 teaspoon Kasuri methi
1 tablespoon unsalted butter(optional)
Salt to taste

preparation:

Add tomatoes and soaked cashews into a mixer jar and blend into a fine paste. Keep this aside until required.

Heat cooking oil in a medium-sized cooking pan. Once the oil is hot enough, add cumin seeds into it and allow them to sizzle. Then, add the slit green chilies plus chopped onion, and saute on low-medium heat until the onion turns translucent. Add the ginger-garlic paste and saute for about 30 seconds or until you don’t smell the rawness of the paste anymore.

Next, pour the freshly ground tomato-cashew paste into the pan and mix well. Cover the pan with a lid simmer the gravy until the oil separates (which may take up to 4-5 minutes). Later, sprinkle some salt and add all the powdered spices – turmeric, red chili, coriander, cumin and mix well.

Add frozen or fresh green peas and pour about 100 ml of water, cover the pan lid, and partially cook green peas for 2-3 minutes on low-medium heat. At this point, taste for salt and check the consistency of the curry. If you feel the curry is dry, add some more water and simmer the curry until it reaches the desired consistency. Then add garam masala, mix and cook for a minute. Add the cut cubes of paneer into the curry and gently mix. Cover and cook the paneer for 4-5 minutes on low heat until softened and well cooked.

Lastly, crush and add some Kasuri methi (dry leaves) into the curry. Give the curry a good mix and simmer for a minute or two and turn off the heat. Add a tablespoon of unsalted butter if you like and gently mix. Serve and enjoy delicious mattar paneer with homemade or store-bought rotis, naan, chapati, ghee rice, or plain steamed rice.

Mattar Paneer
note:
  • Adjust salt and spice levels according to your taste and preference.
  • Be careful while adding water, the curry might become soupy. After which, it will take a few minutes to thicken.
  • Mattar paneer tastes best on the day it’s made. Storing it in the refrigerator will result in the paneer turning firm.

You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes

Happy cooking and happy eating ❤

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