Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)

Cooking something different everyday is often a challenge for me. What can I cook today? Debarshi is pretty flexible when it comes to dinner ideas, “Whatever you will cook my love”. Well that doesn’t help me at all! So I open the fridge and sitting in front of me is a whole block of Paneer. I immediately check the watch, it’s dinner time in India. So, I text my mom for some Paneer recipes and she sends me two delicious, wonderful recipes – Matar Paneer and Shahi Paneer. The best part is, I used tomatoes from our very own vegetable garden to prepare this dish thus making it all the more special.

I think Matar Paneer is one of the most popular vegetarian dishes in India. Onion and tomatoes are seared on high heat and then blended. Peas are fried and then cooked on low heat with the onion paste. Then we add Paneer, Garam Masala and Ghee right before serving. Paneer can get tough when overcooked so make sure not to simmer it in the gravy for more than 5-10 minutes. You can lightly fry the paneer cubes beforehand or leave them as it is, I do believe frying brings a delicious flavor and texture in them. This is an absolutely flavorful recipe of my mom, prepared in a simple homely style. I think this is a nutritious, comfort food, spiced to perfection.

I do hope you try it. Do share your photos and comments using my hashtag #lifewithoutalu

Ingredients:

• Paneer – 2 cups, cut into medium cubes
• Red Onion – 2/3 cup, cut in cubes
• Garlic – 3 big cloves, peeled, cut in halves
• Ginger – 1 inch, peeled, cut in small cubes
• Tomato – 1, medium, cut in medium cubes
• Coriander Powder – ½ teaspoon 
• Salt – ½ teaspoon (or to taste)
• Garam Masala - ¼ teaspoon 
• Sabji Masala – 1 teaspoon 
• Turmeric Powder – ½ teaspoon 
• Sugar – ¼ teaspoon
• Cumin Seeds – ¼ teaspoon
• Bay Leaf – 1
• Asafoetida – a pinch
• Peas – 1 cup (I used frozen)
• Canola Oil – 2 tablespoons (for frying the Paneer) 
• Mustard Oil – 2 tablespoons (for frying the vegetables) + 1 tablespoon (for making the gravy) 
• Ghee – 1 tablespoon

Directions:

• Heat a non-stick pan over medium heat.
• Add the Canola Oil in it.
• After a minute, move the oil in the pan, if it moves around smoothly, it is hot enough to fry. Add the Paneer pieces in the pan in a single layer.
• Fry till they are golden red in color then transfer to a plate.
• You can make the curry in the same pan. I prefer to use my cast iron pan for this next step. Heat the pan over medium high heat.
• Add 2 tablespoons of Mustard Oil in it.
• As soon as the oil starts smoking, turn down the heat to low and add the chopped Onion, Ginger and Garlic. 
• Turn up the heat to medium and fry till the Onion turns golden then add the Tomato. Mix well.
• The Tomato will soon start melting down, add the Salt, Turmeric Powder (¼ teaspoon) and Sugar.
• Turn off the heat and allow it 10-15 minutes to cool down.
• Grind the vegetables to a smooth paste in your blender/ Nutri Bullet.
• Heat the same pan again on medium heat with 1 tablespoon of Mustard Oil in it (you may want to wash the pan lightly with water before hand).
• Add the Cumin Seeds, Bay Leaf and Asafoetida in it.
• When the seeds start to sputter, add the Peas. Fry on medium heat for 5 minutes then cover and cook for another 5 minutes.
• Add the paste prepared above (of onion and tomato). Fry for 5 minutes.
• Add the Turmeric Powder (¼ teaspoon), Sabji Masala and Coriander Powder in it. Mix well then cover and cook for 10 minutes.
• Stir everything, continue cooking for another 10 minutes or until you see oil separating from the spice mix. If the paste starts sticking to the bottom of the pan, turn down the heat to low and add a tablespoon of water, clean the bottom lightly with the spatula.
• Add the Garam Masala in it and fry for 2 minutes then add 1 cup of lukewarm water (or as desired for the gravy).
• Taste to adjust the Salt then add the fried Paneer pieces in it and cover and cook for 10 minutes, keep the heat on low at this time.
• Check the consistency of the gravy. Add the Ghee, mix and serve hot with Naan, Tandoori Roti/ Plain Roti, Rice or Pulao and enjoy!

Love Paneer? Try these recipes as well:

• Palak Paneer (Fresh Cheese in Spinach gravy)
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Debarshi’s Amuse Bouche
• Paneer Bhurji (Crumbled Fresh Cheese with sautéed Onions)
• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Mamma’s Mixed Vegetables
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
• Amritsari Chole (Delicious Chickpea gravy with Fresh Cheese)
• Homemade Pizza with Paneer, Tomato and Basil
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Easy Air Fryer Paneer Tikka