Vegetarian
Mattar paneer
A vegetarian curry from North India in which cubes of paneer, an unaged fresh cheese, simmer with peas in a fragrant tomato and onion sauce. A family comfort dish, eaten with rice or naan.
Ingredients
Ingredients
Sauce
Finition
Spices & seasoning
Optional extras
On the side
Instructions
- Cut the paneer into cubes and fry them for 3 minutes in a pan with a spoonful of oil. Set aside.
- In the same pan, fry the sliced onions for 8 minutes until a nice golden colour, then add the garlic and ginger paste and the chopped chilli for 1 minute.
- Add the peeled and chopped tomatoes, the cumin, coriander, turmeric and cayenne, and cook for 10 minutes over medium heat until the sauce breaks down.
- Blend the sauce until smooth, then return it to the pan.
- Add the peas with 100 ml of water and cook for 8 minutes covered.
- Stir in the cream, sugar, garam masala and salt, then the paneer cubes. Simmer for 5 minutes without boiling hard.
- Crumble the fenugreek between your palms if using, sprinkle over and serve with basmati rice.
Variations and tips
Vegan version. Replace the paneer with pressed firm tofu and the cream with coconut milk.
Using what's available here. Paneer can be made at home by curdling milk with lemon juice; drain and press for 30 minutes.
More ideas
India
India
India
India
India
India
India
India
Original Ecomely recipe.