Matar Paneer Redux

August 11, 2011 By: Megabeth Category: Main Dishes Print This Post Print This Post

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I wanted something easy, something comforting and something spicy for dinner. And, I found that in this recipe of peas and cheese in a spicy sauce. If you double this recipe, you won’t be sorry. In fact, the leftovers are twice as good as the original.

I borrowed the basics of this recipe from a wonderfully beautiful food blog IndianSimmer. I toned down the onion in this dish as the original recipe called for 1 cup onion paste.  You can saute some onions in the first steps but I opted to use onion powder instead. (I was looking for a no fuss dinner and wasn’t in the mood to cut onions.)

Dear reader, let me confess, I actually made this recipe a few months ago I but I spectacularly lost my camera on a cross country trip on an airplane. So, the pictures were lost forever (and hopefully enjoyed by the person that decided not to turn my camera in). In fact, I had this post all written up but I had no photographic proof of how good this really was. I had to recreate this recipe and I’m so glad I did. I was able to remember how good this was the first time I made it.

Matar Paneer
Adapted from IndianSimmer

  • 2 cups of cubed paneer
  • 24 oz frozen peas (1 1/2 16 oz bags)
  • 2 1/2 Tablespoons oil
  • 1 teaspoon onion powder
  • 1 Tablespoon ginger paste
  • 1 Tablespoon garlic paste
  • 1 1/2 cups diced tomatoes
  • 1 teaspoon turmeric powder
  • 1 teaspoon green chili paste
  • 1 teaspoon freshly ground pepper
  • 1 1/2 teaspoon garam masala
  • 1/3 cup non fat yogurt (or cream, or half and half)
  • Salt to taste

Put paneer in bowl and cover with hot water from the faucet. Add two teaspoons salt and stir to dissolve. Let paneer soak and set aside. (If using frozen paneer, defrost first before putting in water.)

Using a thick bottomed pan, heat oil on medium high heat. Add ginger, garlic paste and onion powder. Turn heat to medium low and cook paste until it turns light brown.

Add chili paste and turmeric powder and stir to combine. Add salt. Continue cooking the paste until the oil starts separating.

Add diced tomatoes and let cook at least five minutes. When the excess water evaporates, add garam masala and yogurt. Mix into the tomatoes.

Add peas, mix, and cover with a lid.

Let peas simmer on stove until cooked. Drain water from paneer and add to the peas.

Mix well and let simmer until you feel all the flavors are melded together in both the peas and the paneer.


1 Comments to “Matar Paneer Redux”

  1. This is *seriously* good. Like, every night for dinner good.


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