Matar Paneer (Peas with Cottage Cheese) is a divine Indian curry. This is a dish which I look forward to in winter months when peas are abundant. However you know with frozen peas all around it is not a big deal, but this used to be when I was a kid. My mom for sure makes the best Matar Paneer :). This time it was prepared by my father but I am writing the recipe here. And it was delicious.
I noticed I hardly do any Indian meal sessions, which is something I plan to do more often. So with an authentic dish I thought I would give it a more authentic Indian look by bringing in Indian salads predominated by onions, tomatoes, lemon and chillis.
Recipe – Matar Paneer
500 gms fresh Paneer or cottage cheese, pre-soaked in warm water and cut into cubes
500 gms shelled fresh peas, ya you can use frozen ones too
1 tbsp ginger garlic paste
3-4 tomatoes finely chopped
Fresh coriander – finely chopped for garnishing
Vegetable oil – 1 tbsp
salt to taste
Grind these into paste or use a food processor
2-3 green chillies
Other masalas (optional)
Turmeric powder – 1 tsp
coriander powder – 1 tsp
chilli powder – 1 tsp
Garam masala – 1 tsp
A note here, I nor my family is a big fan of using masalas, so at the most we just use turmeric powder and garam masala and use fresh ingredients. To say with it you can even do away with the masalas.
In a large pan, heat oil. Add the ginger garlic paste, stir for a couple of seconds. Then add the onions paste and salt. Add the masalas if using except garam masala. Fry the onions till they are deep golden and the water is completely dry around 15 minutes on a low heat. This is essential process in making any curry. Once the onions look well cooked, add the chopped tomatoes and let them dry and stir for around 10 minutes on low heat. Add the peas and let them cook for another 10-15 minutes till they are tender. Add the paneer and stir all of them together. Serve hot garnished with fresh coriander. These can be served with steamed rice or nan and an array of salads with onions, lemons etc.