Mattar Paneer

Mattar Paneer/Peas Cottage Cheese gravy is yet again another North Indian dish where the peas and paneer are cooked in a sweet ,spicy and tangy gravy.

If paneer is not available,it can be substituted with Potato.Served generally with Indian Bread (Roti,Naan,Paratha),Poori or flavored rice.


Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2
Mattar Paneer

Ingredients

2 Ripe tomatoes - cut into cubes
1 medium sized onion - cut into big slices
250 gms fresh/frozen green peas.
100 gms paneer
3-4 green chillies
2 tsps red chilli powder
1 tsp dhania / corriander powder
1/4 tsp haldi / turmeric powder
1/2 tsp garam masala
1 tsp cumin/jeera seeds.
chopped ginger
1 stick of cinnamon
4 tbsp cooking oil
1 tsp sugar
salt to taste.

Note : If fresh/frozen peas is not available you can soak the green peas overnight and then pressure cook.

Method

  • Take a kadai with 2 tbsp cooking oil and heat on medium flame.
  • When the oil is hot,add the jeera and allow it to crackle.
  • Add the cinnamon stick,chopped onions,green chilli,chooped ginger,haldi and saute until onion turns light pink.
  • Add the chopped tomatoes and red chilli powder and cook until the tomato turns mushy.
  • Allow this to cool and then grind this in the blender into a smooth paste.
  • Cut the paneer into small cubes and slightly fry them in oil till they turn into light brown.
  • Heat the kadai with some oil and crackle the cumin seeds.
  • Add the tomato paste ,salt , dhania powder and cook the paste.
  • When the paste starts boiling,add the fresh peas or the cooked peas to this mixture.
  • Add the fried panner once the peas gets cooked alongwith the gravy .
  • Close with a lid and cook until peas is nicely cooked and the paste starts leaving the sides of the oil is seen floating on the top of the gravy.
  • Garnish with corriander leaves and serve hot with any flavored rice,chapathi,poori ,naan etc.

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