Matar Paneer

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.

Matar Paneer (or Mutter Paneer if you prefer) is such a classic, simple and so basic dish, but its so delicious. The paneer is a firmer cheese so it doesn’t melt, and its  mixed with peas in a rich, creamy tomato sauce. This is one dish that is an extremely popular Indian curry - the origins as far as I know is from the land where paneer has been predominantly used since many years and that is North India.

The reason why I am posting this simple recipe because this is my entry to the lovely Celebrating Independence Day (CID) – 2010 event hosted by Akila from Welcome to Akila's Kitchen.

Read on for this delicious recipe:-

You will need:-

Green peas  1/2 cup

Paneer  100 grams

Cumin seeds 3/4 tsp.

Onion, finely chopped 1 large

Ginger-garlic paste 1 tbsp.

Green chillies, chopped 2

Turmeric powder 1/4 tsp.

Red chilli powder 1 tsp.

Coriander powder 1 tsp.

Tomatoes, pureed 2 medium

Salt to taste

Sugar 1 tsp.

Garam masala powder 1/4 teaspoon

Fresh Cream ½ cup

Fresh coriander leaves, chopped 1 tablespoon

1. Heat oil and add cumin seeds. When they begin to change colour, add onions and ginger-garlic paste.

2. Roast till lightly browned. Add green chillies, turmeric powder, red chilli powder and coriander powder.

3. Add tomato puree, salt and 1/4 cup of water. Cook for two minutes.

4. Add green peas and mix well. Cook for two minutes or till peas are done. Add paneer cubes, garam masala powder and stir gently.

5. I like Matar paneer gravy with cream added in it. Adding cream gives a richness to the whole dish. ( but cream doesn’t go in the original recipe…well that’s y did not name this as Restaurant style). Serve hot garnished with coriander leaves.