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.
Matar Paneer
Course: VegetablesCuisine: IndiaMatar paneer is a simple yet tasty vegetarian dish from the northern part of India around New Delhi and the Punjab.
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
Directions
- Puree the onion, garlic, ginger and spices in a blender or food processor, adding a little water if necessary. Set aside.
- 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.
- 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.
- 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.
Matar Paneer Notes and 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 or 2 tablespoons of yogurt or cream at the end if you like.
- Add 1 or 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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