So I’m going to share with you all a great matar paneer recipe I’ve come across. Matar Paneer simply means “peas and cheese.” For those of you unaware of what Paneer is, it is fresh, unsalted, white and crumbly cheese. It’s great to add to curries and although it looks similar to tofu or Feta, the flavour is completely different. You can commonly find this at Indian restaurants anywhere. Luckily in the UK, you can also find this at any grocery store – like Tesco!
So here is my version of this recipe, which I originally found on Padhu’s Kitchen.
Matar Paneer: Serves 3-4 people
- Preparation: 10-15 minutes
- Cook time: 30 minutes
- 1 1/2-2 tablespoons of Ghee or Vegetable Oil
- 3/4 teaspoon of Cumin seeds
- 1 Bay Leaf
- 1/4 teaspoon Turmeric powder
- 2 teaspoon of Coriander powder
- 1 teaspoon of Chili (hot) powder
- 1 teaspoon of Curry Powder or Garam Masala
- Salt to taste (start with 1/2 teaspoon and increase as needed)
- 1 cup of onion, minced
- 1 teaspoon of garlic/ginger paste
- 1 can of chopped tomatoes
- 6-7 cashew nuts
- 1 cup of frozen petit pois
- 1 package of Everest paneer (226g) cut into small cubes
- Take the canned tomatoes and cook them in the natural juice for 5 minutes. Purée and place to the side until needed.
- Take cashews and soak in hot water for 10 minutes. Then grind into a paste.
- Prepare your paneer and cut into bite sized cubes while cold. Allow it to come to room temperature before adding it to your gravy.
- Heat Ghee/Oil in a large pot and add cumin seeds and bay leaf. When it starts to sizzle, add the minced onion and stir. Cook until the onion turns slightly brown.
- Add ginger/garlic paste and cook for a few minutes until the raw smell is gone.
- Add cooked tomato purée, salt and dry masala powders. Mix and cook on a medium heat until it becomes mushy and oil is visible from the mixture.
- Add the cashew nut paste and mix.
- Add the petit pois and paneer to the mixture, along with 1 cup of water. You can adjust the amount of water to the consistency you prefer your gravy to be.
- Cook down for another 10-15 minutes to make sure the flavour has been absorbed well.
- Check for salt and add if necessary.
- Garnish with fresh coriander and an optional dollop of fresh cream.
- Serve with basmati rice or paratha.