Mattar Paneer

Mattar Paneer is an everyday dish of Indian cottage cheese and green peas combined with a host of spices in a rich tomato-based gravy. It is a very common dish in North Indian homes for dinner or even for lunch. It is often served with rice and a variety of Indian breads (naan, paratha, poori, or roti depending on region).

INGREDIENTS

  • Refined Oil or Ghee – 2 Tablespoons
  • Asafoetida (hing) – 1 pinch
  • Cumin Seeds (jeera) – 1/2 Teaspoon
  • Mace Powder (javitri) – 1 pinch
  • Cinnamon Stick – 1 No.
  • Cardamom – 1 No.
  • Cloves – 2 Nos.
  • Bay Leaves (tej patta) – 1 No.
  • Onion (large) – 2 Nos. (fine chopped)
  • Green Chillies – 4 Nos. (slit a little)
  • Ginger Paste – 1 Teaspoon
  • Garlic Paste – 1 Teaspoon
  • Cumin Powder – 1 Teaspoon
  • Coriander Powder – 1 Tablespoon
  • Red Chilli Powder – 1 1/2 Teaspoon
  • Turmeric Powder – 1/2 Teaspoon
  • Cashewnut Powder – 1 Tablespoon
  • Tomato (small) – 3 Nos. (pureed)
  • Mattar (Green Peas) – 1 Cup (170 grams)
  • Paneer – 300 grams (chopped into cubes)
  • Water – 1 Cup or as needed for gravy consistency
  • Salt – to taste
  • Garam Masala Powder – 1 Teaspoon
  • Fresh Cream (Malai) – 3 Tablespoon
  • Coriander Leaves – 1 Tablespoon (fine chopped for garnish)

DIRECTIONS

  • Heat oil or ghee in a kadhai (Indian wok). Add the asafoetida, cumin seeds, mace powder, cinnamon, cardamom, cloves and bay leaf. Fry.
  • After 10 to 20 seconds, add the onions and green chilies. Saute and cook till it turns pinkish in colour.
  • Add ginger paste, garlic paste and saute again for 3 to 4 minutes.
  • Add all the powdered spices, except the garam masala and salt. Add cashew nut powder and fry for about 1/2 a minute.
  • Then add fresh tomato puree and fry on high heat till the mixture thickens and the sides start separating from the oil.
  • Next, add in peas and paneer. Mix it gently and add water. Add the garam masala and salt. Put the lid and let it cook.
  • Once the gravy starts boiling, remove from heat, add fresh cream and stir well.
  • Garnish the prepared Mattar Paneer dish with fresh coriander leaves.
  • Serve it hot with Chapati, Naan, Butter tandoori roti, Jeera rice or Veg pulao.