Matar Paneer

Matar Paneer is a hearty vegetarian dish from North India. Paneer(Indian cheese) is available at Indian super markets. If you cannot find paneer, you can use queso fresco(Mexican cheese) as a substitution. To make this recipe vegan, use tofu in place of paneer and replace the cream with almond milk. Any way you make it, matar paneer will be utterly delicious. It is sure to become one of your most favorite recipes of your repertoire.

 

Recipe: 
Serves 4 - 6
• 12 ounces fried paneer pieces

Gravy
• 2 tablespoons vegetable oil
• 1 cup finely chopped onions
• 1 tablespoon ginger garlic paste
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon cayenne
• ½ teaspoon turmeric
• ½ cup tomato sauce
• 1 teaspoon salt or to taste
• 1 ½ cups hot water
• 1 cup frozen peas
• 1 teaspoon garam masala powder
• ¼ cup heavy cream
• 2 tablespoons chopped fresh cilantro/coriander


Have paneer ready and set aside. 

Heat oil in a medium saucepan over medium high heat. When the oil is hot, add the onions. Sauté until onions are translucent and the edges begin to brown. Add ginger garlic paste and stir fry for 1 minute. Stir in coriander powder, cumin powder, cayenne and turmeric and fry for about 2 minutes until all the spices are fried with the onion mixture. Add tomato sauce and salt. Cook for another 2 - 3 minutes while stirring occasionally. Add hot water and peas. Reduce heat to medium, cover and cook for about 10 minutes until peas are tender. Stir in garam masala and cream and cook for 2–3 minutes. Stir the paneer into the gravy and heat through. Garnish with cilantro and serve.

This recipe is adapted from my cookbook, Entertaining From an Ethnic Indian Kitchen.

For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com.

I am joining  Cindy for Show and Tell, Foodie Friday, The Charm of Home and French Country Cottage.