Matar Paneer ( Peas and Cottage cheese Curry)
April 10, 2015 Posted by Shweta Shanbhag
I have many complaints that I dont publish many vegetarian dishes. So here is one specially for my vegetarian friends.
Matar Paneer is a popular North Indian recipe and is one of my staple cooks when I have vegetarian friends over. Its a very simple recipe and doesn’t need much fine chopping and saves a lot of time.
250 gms paneer/cottage cheese cut into triangular 1 inch pieces
1 cup frozen peas
3 medium sized ripe red tomatoes, roughly chopped
2 green chilies, chopped
1 inch ginger, chopped
5-6 garlic chopped
5-6 cashews4 to 5 black peppercorns
2 to 3 cloves
½ inch cinnamon
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp kasoori methi
½ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
¼ to ½ tsp red chili powder
½ tsp garam masala powder
1 tbsp cream
½ tsp sugar
2 to 2.5 tbsp oil or ghee
- Heat 1 tbsp oil in a pan. When the oil is hot, add 1 inch cinnamon, cloves, pepper corns, 1 tsp coriander seeds, 1 tsp cumin seeds and saute.
- Add onion and a pinch of salt and saute for 5 mins till translucent.
- Add green chillies, ginger, garlic and saute for another 2-3 mins.
- Now add tomatoes and cashews and saute till the tomatoes are mushy. Keep this mixture aside to cool and then blend it in a blender to get a coarse paste.
- Now heat 1 tbsp oil in a pan and when hot add ½ tsp cumin seeds.
- When the cumin splutters, add the paneer and saute it for a bit. You can add the paneer pieces directly later into the masalas too if you dont liked it sauteed in oil.
- Now add the masala paste and mix well.
- Add the frozen peas and mix well
- Add a pinch of turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder and 1/2 tsp garam masala powder and mix well.
- Cover and cook till a good boil. Add salt according to taste and add water if you find the gravy too thick. I add a pinch of sugar to this – however you can decide based on your taste.
- Garnish with 1 tbsp cream (or more based on your taste) and a 1/2 tsp of crushed kasoori methi and cook for 2 mins.
- Garnish with freshly chopped coriander leaves and serve this hot with chapatis
Note: In case you are using fresh peas, you may have to cook the peas separately in water till cooked and then add it to this gravy as frozen peas is almost cooked and doesnt need much cooking.