I just had to post this recipe. I absolutely adore a rich and creamy Mattar Paneer. It is... hands down... my favorite of all Indian dishes. You must try this.
20 ounces panir (cubed) (I buy a block at my local Indian grocery)
2 tablespoons oil or ghee
1/4 teaspoon mustard seeds (I left these out as I don't like the flavor they add)
1/2 teaspoon cumin seed
1 small onion
1/4 teaspoon ginger
3-4 garlic cloves
2 large tomatoes
1/4 teaspoon sugar (I used about 1 teaspoon as my tomatoes were acidic)
salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon chili powder (as in red pepper, not the seasoning for Chili)
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1 teaspoon cumin powder
1/4 cup water (or as needed)
1 cup peas
1/4 cup heavy cream (I used an additional 1/2 c. of whole milk)
2 tablespoons fresh cilantro (I used much more than this as we love cilantro)
Heat oil and fry paneer cubes till they turn golden brown. Set aside. In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter. Add chopped onions, ginger and garlic and cook until onions soften. Add tomato, salt, sugar, and cook till the tomatoes soften. (At this point, I used my immersion blender and made the mixture more uniform.) Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder. Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway. Add the peas. Cook just until the peas are tender. Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors. Garnish with cilantro.
20 ounces panir (cubed) (I buy a block at my local Indian grocery)
2 tablespoons oil or ghee
1/4 teaspoon mustard seeds (I left these out as I don't like the flavor they add)
1/2 teaspoon cumin seed
1 small onion
1/4 teaspoon ginger
3-4 garlic cloves
2 large tomatoes
1/4 teaspoon sugar (I used about 1 teaspoon as my tomatoes were acidic)
salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon chili powder (as in red pepper, not the seasoning for Chili)
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1 teaspoon cumin powder
1/4 cup water (or as needed)
1 cup peas
1/4 cup heavy cream (I used an additional 1/2 c. of whole milk)
2 tablespoons fresh cilantro (I used much more than this as we love cilantro)
Heat oil and fry paneer cubes till they turn golden brown. Set aside. In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter. Add chopped onions, ginger and garlic and cook until onions soften. Add tomato, salt, sugar, and cook till the tomatoes soften. (At this point, I used my immersion blender and made the mixture more uniform.) Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder. Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway. Add the peas. Cook just until the peas are tender. Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors. Garnish with cilantro.
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