Matar Paneer

Matar Paneer is a North Indian curry consisting of green peas and paneer cooked in a tomato and onion gravy and spiced with garam masala. You can substitute paneer with tofu for a vegan version.

I must be one of those few folks who enjoys grocery shopping. I know many people keep a list when they go shopping and strike out items one by one as they add them to their shopping carts. But I like to go in with “an open mind”, choosing whatever catches my fantasy, and end up with stuff that I have no use of. Like the packet of cat food I bought because there was an offer on it (though I don’t have cats). Or the basket of ridiculously expensive exotic fruits I chose in favor of local produce simply because the packaging was attractive. 

Even though I am an impulsive shopper, I can’t believe I bought_ two _bags of green peas or mutter. I don’t like green peas. Or maybe I just haven’t eaten a tasty green peas dish yet. Anyway, I had no idea what to do with the green peas and I turned to social media for help. Most people seemed partial to matar paneer, so here is my attempt at the curry.

• Servings: 6-serving
• Time: 45 mins
• Difficulty: easy
• Print

Matar Paneer is a North Indian curry consisting of green peas and paneer cooked in a tomato and onion gravy and spiced with garam masala. You can substitute paneer with tofu for a vegan version. I must be one of those few folks who enjoys grocery shopping. I know many people keep a list when they g

Summary

• Cuisine: indian
• Course: main course
• Cooking Time: 45 mins

Ingredients

200 grams Paneer (or firm tofu) cubes ,

2 tablespoons Cornflour ,

Oil to deep fry

4 Onions (small),

1 tablespoon Roughly Chopped Ginger ,

1 tablespoon Roughly chopped garlic ,

2 Cloves ,

2 Cardamom ,

1 teaspoon Fennel seeds ,

1” Cinnamon piece ,

1 Tomato ,

1/2 teaspoon Cumin seeds ,

1 Large bay leaf ,

1 tablespoon Red chili powder ,

1 tablespoon Coriander powder ,

1/2 teaspoon Turmeric powder ,

to taste Salt ,

1 cup Green peas (I used frozen),

1 teaspoon Kasuri methi ,

1 1/2 cups water ,

1 teaspoon Sugar ,

Steps

1. Toss the paneer or tofu cubes in cornflour without mixing in water. Heat oil in a wok to deep fry paneer/tofu over medium flame. Fry the paneer/tofu in batches till golden brown. Remove with slotted spoon and keep aside. You may skip this step for a healthier version, but fried paneer is fabulous.
2. While the paneer is being fried, grind onions into a smooth paste. You should have about a cup. 
3. Make another paste by grinding ginger, garlic, cloves, cardamom, fennel seeds, and cinnamon.
4. Grind the tomato as well. You should about a quarter cup of tomato paste.
5. Pour about 4 tablespoons of oil (in which the paneer/tofu was fried) into a large pan. Splutter cumin seeds in it. Add bay leaf too. Pour in the onion paste and fry till golden brown and thick. 
6. Next, tip in the ginger – garlic – spice paste and fry for about 5 minutes or till fragrant. Add chili powder, coriander powder and turmeric powder and fry over low heat for a couple of minutes.
7. Pour in tomato paste and fry. If the mixture catches to the bottom of the pan or it becomes dry, pour in more oil. Continue sauteing till the oil separates from the mixture, and the paste is thick and deep in colour.
8. Season as required.
9. Mix in green peas, kasuri methi and water. Cover and cook for a few minutes till the peas are almost done. Uncover, add paneer/tofu and simmer till the gravy reaches desired consistency. Mix in sugar, taste and adjust seasoning.
10. I garnished the dish with some cooked green peas. You could also try try chopped coriander leaves, onions slices etc.
11. Serve hot with rice, roti or paratta, and onion, lemon slices.

Verdict: Green peas taste good if cooked well! 😀

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Enjoy!