Mattar Paneer (Paneer and Peas Curry)
Mattar Paneer, a classic North Indian dish, brings together the vibrant flavors of soft paneer and green peas in a creamy tomato and onion-based curry. This 30-minute vegetarian dish is a delicious blend of aromatic spices that pairs perfectly with roti or rice.
Servings: 4 servings
Calories: 298kcal
Equipment
Ingredients
- 1 tablespoon ghee
- ½ lb paneer cubed
- 1 small yellow onion finely diced
- 1 tablespoon ginger garlic paste
- 1 green chili
- 1-2 roma tomatoes finely diced or pureed
- 3 tablespoon tomato paste
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafoetida *see notes
- ¼ teaspoon ground turmeric
- ¼ teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon kasuri methi crushed
- ½ teaspoon salt
- ¾ cup frozen peas
- 1 cup warm water
- ¼ cup heavy cream
- cilantro to garnish
Instructions
- Poke holes in the ½ lb paneer with a fork and lightly sprinkle on salt. Cut the paneer into 1-inch cubes, or 1x2-inch rectangles.
- Melt a tablespoon of ghee in a heavy bottom pot or dutch oven on low to medium heat. Once hot add the paneer. Fry on both sides for 2-3 minutes until golden brown. Remove the paneer into a bowl and set aside.
- Add the cumin seeds into the remaining ghee. After a minute, they'll start spluttering. Now, add in the diced onion. Allow the onions to brown for 5 minutes, stirring frequently so it doesn't burn. If the dutch oven is too dry, add a splash of water to continue browning.
- Now, stir in the green chili and ginger garlic paste. Sauté for a minute until aromatic.
- Add the finely diced roma tomatoes, tomato paste, asafoetida, turmeric, coriander, kashmiri chili powder, and salt. Stir everything together really well. Cover the pot, leaving the lid slightly open, and simmer for 10 minutes. If it dries up, add 2 tablespoons of water and continue simmering.
- (Optional) Turn the stove off and let the mixture cool for a few minutes. Transfer the onion-tomato masala to a blender and run it until the curry is smooth. Return the curry to the dutch oven.
- Add the frozen peas and a cup of warm water to the dutch oven and stir everything together. Simmer for 5 minutes before adding the cubed paneer. Simmer for an additional 10 minutes, stirring occasionally.
- Pour in the heavy cream and remove the dutch oven from heat. Crush the kasuri methi between your hands and add it in to the curry. Finish off the curry with garam masala. Stir everything together.
- Garnish with cilantro and serve warm with roti or basmati rice.
Notes
* Use gluten-free asafoetida if needed.
