Monday, September 19, 2011

Mattar Paneer


I have always enjoyed this dish whenever we are at the Indian restaurant and most of the time we used to get the frozen ones. The gravy is made of blended tomatoes, onion, ginger and spices and thickened with cashewnuts.  After talking to a friend of mine, I came to know there is nothing complicated about this meal.  It is easy to prepare and taste really good when served with naan or puri.


1/2 cup paneer – cube and saute in a tsp of oil till lightly browned
1/4 cup fresh green peas
1 large onion, finely chop
small piece of ginger
1 green chilli
12 cashewnut
2 tomatoes, finely chopped
3/4 tsp red chilli pwd
pinch of turmeric pwd
1 1/4 tsps coriander pwd
1/2 tsp kasuri methi (dry fenugreek leaves)
1 1/2 tsp garam masala
1 tsp yogurt
salt to taste
1 tbsp oil


  • Heat oil in a non stick pan, add the cashewnut, onions and saut√©, approx 3 minutes. Add ginger, green chili, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a minute. Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Blend the tomatoes and  onion mixture.
  • Return this paste to the pan add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 minutes. Add the paneer and yogurt and simmer for for a bit. Add salt. Finally add the kasuri methi leaf and stir to combine everything.  Turn off the heat.
  • Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little water.

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