Best Mattar Paneer Recipes
MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE
I always like this as a side dish, although it can be served as a vegetarian main dish. I generally like to make several types of things when I cook Indian and I usually will cook this or palak paneer along with the others.
Provided by PalatablePastime
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
MATTAR PANEER
Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.
Provided by Zainab Shah
Categories dinner, weeknight, curries, main course
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
- In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
- Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.
- Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.
MATTAR PANEER
This was one of the first dishes I cooked for my husband when I was newly married, and it's the recipe I get most requested to make. I have managed to make it less fattening so we can eat it more often by successfully substituting the cream with fatfree half&half or even fatfree yoghurt sometimes (of course it won't taste quite as good as it does with heavy cream). I always use my own homemade paneer in this, and I also roast and grind my own cumin and coriander to bring out the best flavors, but you don't have to do that.
Provided by eatrealfood
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- 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.
Nutrition Facts : Calories 119.1, Fat 8.6, SaturatedFat 2.9, Cholesterol 13.6, Sodium 13.6, Carbohydrate 9.1, Fiber 2.6, Sugar 3.9, Protein 2.6
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