Mattar Paneer

In India, paneer is a widely consumed staple that replaces meat in the vegetarian diet that accounts for a good part of the country. It is a type of firm cottage cheese that would resemble ricotta and tofu if you had to marry the two. It has little to no flavor but is a great flavor sucker, so it is used in dishes that are generously spiced. It is also used in a variety of Indian desserts such as sandesh, which is a type of cheese burfi or “fudge,” and rasmalai, in which paneer is rolled into balls and soaked in cardamom infused clotted cream.

In many Indian households, paneer is made from scratch. It is easy to do: it involves heating a large quantity of milk, then introducing an acid like vinegar or lemon juice. The mix curdles as it cooks, and after a certain point you drain the whey from the curds, which are wrapped in cheesecloth. After it’s completely firm, you slice, dice, roll or crumble it for whatever you are preparing.

Because of its growing popularity, paneer is becoming more available in grocery stores. It does not melt, so in savory preparations it is often fried to achieve a golden exterior. It cuts into solid pieces and it can take a lot of agitation. It can be divided into cutlets, breaded and fried and still hold its shape. In mattar paneer it is cooked in a tomato curry gravy, becoming slightly creamy and glowing with the vibrant punch of turmeric.

If you are vegetarian or trying to cut back on meat, paneer is an excellent source of protein—100 grams of paneer has 18 grams. It is about half the price of meat, and research shows that it can fight cancer cells and prevent heart disease. On the downside, it is a little high in calories so if you fall in love with it, stay active to burn off the 292 calories you get from a 100 gram serving.

In paneer dishes, the amount of paneer you use is all about preference. I used quite a lot in this recipe, but you can easily use half the amount. If you don’t like a lot of peas (or do!), then adjust accordingly. It is important to cook the tomato gravy with the spices for a long time so the raw flavors cook out. The gravy also becomes more rich and thick, and this too will be guided by your taste. Some cooks thicken the gravy with cornstarch at the end, but I always try to achieve thickening any sauce by means of reduction rather than adding thickeners. Another nice touch at the end would be a half cup of chopped cilantro.




Mattar paneer is a great side dish or can stand alone as a meal with parathas, rice or salad. It’s a great winter dish because it’s hearty and homey. Try it today and make it your next masterpiece!

Mattar Paneer

December 10, 2015

by Paul

Category Mains & Sides Vegetarian

Persons

4

Ingredients

• 400 grams paneer, cut into 1/2 inch slabs
• 1 tablespoon oil
• 2 cups tomatoes, chopped
• 1/2 cup onions, chopped
• 1 tablespoon fresh ginger, chopped
• 2 cloves garlic, chopped
• 1 tablespoon oil
• 1 1/2 teaspoons cumin seeds
• pinch asafoetida
• 1 bay leaf
• 1 teaspoon hot chili powder
• 1 teaspoon tumeric
• 1 teaspoon coriander
• 1 cup water
• 1 cup peas
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 1/2 teaspoons garam masala
• 1 tablespoon dried fenugreek leaves, crushed

Instructions

1. In a medium pan, heat oil and fry paneer slabs 2-4 minutes on each side until golden brown. Cut into 1/2 inch cubes and set aside.
2. In a blender, puree together tomatoes, onions, ginger and garlic until smooth.
3. Heat oil in a medium sauce pot and add cumin seeds, asafoetida and bay leaf. Let seeds splutter for several seconds and add pureed tomato mixture. Cook, stirring constantly, for 2 minutes.
4. Add chili powder, tumeric and coriander. Mix well and cover the pot and simmer on low heat for 10 minutes. Mixture should be reduced by nearly half and the spices should be cooked out completely.
5. Add water, peas and paneer. Mix well, cover again and simmer another 20 minutes.
6. Finish mattar paneer with salt, pepper, garam masala and fenugreek leaves. Crush the fenugreek while adding to release flavors. Mix together well and enjoy!

Tags

Paneer,

peas

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