Matar Paneer

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Vegetables | Matar Paneer Image

(Indian curried peas and cheese)

Matar paneer is a simple yet tasty vegetarian dish from the northern part of India around New Delhi and the Punjab. Pair it with a piece of naan or chapati to make a full meal.

Image Creative Commons by sfllaw

4 to 6 servings

Ingredients

  • Onion, chopped -- 1
  • Garlic, chopped -- 3 to 4 cloves
  • Ginger, peeled, thinly sliced -- 1 tablespoon
  • Oil -- 1/4 cup
  • Paneer, cubed -- 1 cup
  • Peas -- 1 pound
  • Tomato sauce -- 1 cup
  • Water -- 1/2 to 1 cup
  • Coriander, ground -- 1 tablespoon
  • Turmeric -- 1 teaspoon
  • Sugar -- 1 to 2 teaspoons
  • Cayenne pepper -- 1/4 teaspoon
  • Salt and pepper -- to taste

Method

  1. Puree the onion, garlic, ginger and spices in a blender or food processor, adding a little water if necessary. Set aside.
  2. Heat the oil over medium heat in a large skillet or wok. Add the paneer cubes and fry until lightly golden. Remove the paneer to a plate and set aside.
  3. Reduce the heat to medium low and add the onion puree. Sauté for 5 to 8 minutes, or until the onion loses its raw taste and the mixture cooks down.
  4. Add back the paneer and stir in the rest of ingredients. Simmer for 15 to 20 minutes, adjust seasoning and serve with naan or chapati.

Variations

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