Matar or green peas and Paneer, also called Farmer’s Cheese or Home Made Cheese compliment each other in this dish. Paneer always tastes better in a curried sauce since it does not have a strong flavor of its own. I do not use baby peas because I find them too sweet; I usually buy shelled frozen peas from an Indian store or use fresh shelled English peas. You can buy Paneer from a store or make your own Paneer.
3 tbsps. vegetable oil
1 lb. Paneer cut into 1/2 inch cubes
1/2 tsp. cumin seeds
1/2 cup fried onions (see notes)
2 tbsps. Rashmi’s Blend
1 tbsp. minced ginger
1 tsp. salt
1 large tomato pureed (1 1/2 cups)
2 cups fresh or frozen shelled peas
1 tsp. Garam Masala (optional)
1/2 cup chopped fresh coriander leaves (optional)
Fried onions are available at Indian markets.
You can substitute fried onions with 1 1/2 cup chopped fresh onions. Read more on how to fry onions.
You can buy Garam Masala and Rashmi’s Blend on my Shop page.
- Heat one tablespoon oil in a non-stick skillet over medium heat.
- Add Paneer pieces and brown them lightly on each side, turning frequently (watch Palak Paneer video if you need more information on how to fry Paneer). Set aside.
- Heat remaining oil in a medium saucepan.
- Add cumin seeds.
- When cumin starts to crackle (if using fresh onions add them now and saute until golden), add Rashmi’s Blend, stir for a few seconds.
- Add ginger, salt, fried onions and tomato puree, stir.
- Add 2 cups of water and bring gravy to a boil.
- Add peas and Paneer, bring to a boil, cover and simmer until peas are tender, about 10 minutes.
- Add more water depending on the thickness desired; I prefer a stew-like consistency.
- Taste and adjust seasonings.
- You can add one teaspoon of Garam Masala to make it spicy.
- Garnish Matar Paneer with chopped fresh coriander leaves and enjoy!
Copyright © Rashmi Rustagi 2012. All Rights Reserved.