India | Vegetables & Beans | Peas

Matar Paneer

(Indian curried peas & cheese)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Paneer cubed 1 cup
Oil 1/4 cup
 
Onion chopped 1 each
Garlic chopped 3-4 cloves
Ginger peeled, sliced thinly 1 Tbsp
Coriander, ground 1 Tbsp
Turmeric 1 tsp
Cayenne 1/4 tsp
 
Tomato sauce   1 cup
Peas   1 lb
Water   1/2 to 1 cup
Sugar   1-2 tsp
Salt & pepper   to taste

METHOD

Basic Steps:  Saute → Puree → Sauté → Simmer
  1. Heat the oil over medium heat in a large skillet or wok and fry the paneer cubes till they are lightly golden. Remove the paneer to a plate.
  2. Puree the onion, garlic, ginger and spices in a blender or food processor, adding a little water if necessary. Add puree to the hot oil and sauté over medium-low heat till onion loses its raw taste and mixture cooks down, 5-10 minutes.
  3. Stir in rest of ingredients and paneer and simmer 15-20 minutes. Adjust seasoning and serve.

VARIATIONS

  • Aloo Matar: Substitute 1-2 cups of peeled, cubed potatoes for the paneer. Follow the same steps as above.
  • Stir in 1-2 Tbsp of yogurt or cream at the end if you like.
  • Add 1-2 tsp paprika to the onion-spice puree if you like.
  • Sprinkle the finished dish with a little garam masala and some chopped cilantro.

NOTES

  • This simple yet tasty vegetarian dish comes from the northern part of India around New Delhi and Punjab.