Best Indian Matar Paneer Cottage Cheese And Peas Recipes

Mattar Paneer - Indian Peas with Paneer Cheese image

Provided by PalatablePastime

Categories Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups paneer cheese, cubes
5 tablespoons vegetable oil or 5 tablespoons ghee
1 cup finely chopped onion
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4-1/2 teaspoon ground cayenne pepper
1 cup diced tomato, with juice
1/2 cup water
1 1/2 cups frozen green peas, thawed
1/2 cup chopped cilantro

Steps:

Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
Add the tomatoes and cook 2-3 minutes, stirring once or twice.
Add the paneer, water, and peas and bring to a boil.
Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
Garnish with cilantro before serving.

Mutter Paneer (Peas and Cottage Cheese image

Provided by roja khan

Categories Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

500 g cottage cheese, cubed
200 g shelled peas
2 large onions
3 medium tomatoes
1 tablespoon ginger paste
2 tablespoons garlic paste
2 teaspoons coriander powder
1 teaspoon cumin powder
2 teaspoons garam masala
1/2 teaspoon turmeric powder
2 green chilies, chopped fine
4 tablespoons oil
1 1/2 cups water
salt
coriander leaves, chopped fine (to garnish)

Steps:

Grind onions into a fine paste in a food processor. Keep aside.
Next grind tomatoes into fine paste and keep aside.
Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden.
Remove onto a paper towel and keep aside.
In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
Add the peas to the masala and fry for 2-3 minutes.
Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
When the gravy is as thick as you would like, turn off the flame and stir in the cream.
Garnish with coriander leaves and serve.