When in season, I made optimum use of fresh green peas and froze a kilo for the summer months. Combined a small cup of peas with paneer and prepared a tomato based curry to go with rotis for our mid day meal. Matar Paneer, a culinary gem of North Indian origin, is a popular, simple to make and delectable creamy curry that is hard to resist.
Matar Paneer Recipe
Prep & Cooking: 40 mts
Serves 4-5 persons
Cuisine: North Indian
- 1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned
- small cup fresh green peas
- 1 large onion, finely chop
- ginger-green chilli paste (1″ ginger piece+3 green chillis)
- 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)
- pinch of garam masala pwd
- 1 tsp Kitchen King masala pwd
- 1 tsp malai, top of milk
- salt to taste
- 1 tbsp oil
Method:
1 Heat oil in a cooking vessel, add the onions and sauté, approx 4-5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a mt.
2 Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Make a coarse paste.
3 Return this paste to the vessel, add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 mts. Add the paneer and malai and simmer for 7-8 mts. Add salt. Simmer for a few more mts.
4 Stir in malai, garam masala pwd, Kitchen King masala and kasuri methi and combine, cook for a mt. Turn off flame.
5 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.
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