Matar Paneer

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    400 Per Serving

This dish is a favorite both at home and at the restaurants. Cubes of cheese are simmered with fresh peas in an aromatic tomato based curry.

 

Matar Paneer hails from the northern state of Punjab. Paneer is made with cow’s milk and yogurt and is similar to cottage cheese. The cheese curds are drained, pressed, and then usually cut into cubes. They are used fresh or sometimes lightly fried like tofu before they are added to dishes.

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Kitchen Tools

  • Large Pot
  • Small Pot
  • Oil/Butter
  • Salt

Ingredients

  • ¾ cup Basmati rice
  • 8 oz paneer
  • 1/2 cup peas
  • 1 cup chopped onion
  • 2 tomatoes
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder, optional
  • 1 green chili

Instructions

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1.

Start cooking rice according to instructions. Chop the tomatoes, dice the paneer into 1-inch cubes and set aside. In a large pot over medium-high heat, add cumin seeds and toast for 1 minute.

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2.

Add the onion, ginger, and green chili and continue to saute for 5 minutes. Salt to taste and add the coriander, turmeric, and garam masala powders. Add chili powder to your desired spice level.

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3.

Stir in all the tomatoes and cook for 5-10 minutes until the tomatoes break down into a sauce. Optional: Blend for a smoother consistency.

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4.

Add the peas to the sauce and bring to a boil. Add a ½ cup of water if sauce looks dry. Cover the pan and reduce heat allowing the curry to cook for another 5 minutes.

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5.

Add paneer, cover, and cook for an additional 3 minutes. Remove from heat.

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6.

Re-check seasoning and add salt if needed. Serve Matar Paneer with hot rice and enjoy!

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