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Paneer Mattar | Indian Cottage Cheese with green peas curry

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

For the paste:
  • 1 tbsp oil
  • 3/4 medium white onion diced
  • 2 medium tomatoes diced
  • 3-4 garlic cloves roughly chopped
  • 1/2 inch ginger root roughly chopped
  • 2 tbsp cashews soaked in water for 15 minutes and drained
  • 2 green chilies optional
  • 100 ml water or just enough to make a fine paste
Others:
  • 1 pack paneer (about 350g) cut into 1/2 inch cubes
  • 150 g green peas You can use either fresh or frozen
  • 1 tbsp oil
  • 1 inch unsalted butter cube
  • 1/4 tsp turmeric powder
  • 1.5 tsp Kashmiri red chili powder or adjust to your taste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 3/4 tsp garam masala
  • salt
  • 2 tbsp Kasuri methi (sun-dried fenugreek leaves)
  • water to adjust consistency

Method
 

Make the paste:
  1. Heat oil in a large skillet/pan on medium heat.
  2. Add the ginger and garlic. Sauté until the garlic turns golden brown.
  3. Add the green chilies, chopped onion, and tomatoes to the pan. Sauté for a minute, then cover and cook on medium-low heat until the onion and tomatoes soften. Make sure to stir occasionally to prevent the ingredients from burning.
  4. Turn off the heat and allow the ingredients to cool completely.
  5. Transfer the ingredients to a blender jar, add cashews, water, and blend to a fine paste.
Make the curry:
  1. Heat oil in the same skillet/pan on low heat.
  2. Add the powdered spices: turmeric powder, kashmiri red chili powder, coriander and cumin powder, and garam masala. Sauté on low heat for a few seconds, making sure the spices don't get burnt.
  3. Add the freshly made paste to the pan along with the butter cube and stir for a minute. If the consistency is too thick, you can add about 100 ml of water. Stir well, then cover the pan and cook on medium-low heat until the oil separates, stirring occasionally. This will take approximately 7 to 8 minutes.
  4. Add the green peas and salt, and continue cooking until the green peas is tender.
  5. Taste for salt and adjust if necessary.
  6. Transfer the paneer cubes to the pan, stir, and cover and cook on low heat for another 5 minutes until the paneer cubes are tender.
  7. Gently crush the kasuri methi using your palm and sprinkle it on the curry and mix.
  8. Serve this wholesome curry with rice or rotis, alongside a fresh salad. Enjoy!
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