I was surprised to discover that I haven’t yet done Matar Paneer or Indian Cottage Cheese with Peas in Gravy. This should have been the first Paneer dish. I have been looking for a matar paneer recipe for long. The ones I have in my collection is long and complicated. Everybody cooks matar paneer and everybody serves it everywhere. This is one of the most common paneer dish. Yet it took me 46 days to reach here. Paneer is cooked almost every week at my home, and the most common is this.. and yet… Anyway, I finally found a recipe that is quick, simple and yet tasty and true to the taste of the dish.
- Paneer: 250g sliced, fried lightly on each side till light golden and then cut into cubes and kept aside
- Peas: 200 g
- Vegetable oil: 2 tbsp (the recipe had 4 tbsp, but I found 2 was enough for me). I am a bit stingy on the oil side but not for deep fry.
- Bay leaves: 2
- Onions: 2 made into paste
- Ginger paste: 1 tsp
- Turmeric powder: 1/4 tsp
- Chilli powder: 1/4 tsp
- Tomatoes: 3 medium made into puree
- Curd: 2 tbsp beaten to smooth
- Cream: 2 tbsp optional
- Water: 1 1/2 cup
- Salt: 1 1/2 tsp or to taste
- Garnish: 1/4 tsp garam masala
In the heated oil add the bay leaves and stir for a few seconds then add the onion and ginger paste and fry till golden brown. Add red chilli and turmeric powder and stir. Add the tomato puree and fry till oil separates, reduce heat and add the curd and fry for a minute. Add the peas, paneer and cream (if using) and mix well. Add the water and salt bring to boil and cook for 5 minutes. Transfer to a serving dish, garnish with garam masala and coriander. Serve hot with roti.
For us this is a complete dinner, it’s has the protein, the fibre, a little bit of fat and the spices of life.