Indian mattar paneer

    30 min

    An Indian dish with petits pois and paneer, this recipe is also vegetarian. If you want a vegan version, firm tofu makes a good substitute for the paneer.

    3 people made this

    Serves: 3 

    • 4 tablespoons vegetable oil
    • 150g paneer cheese, sliced 1cm thick
    • 1 onion, chopped
    • 1 (1cm) piece root ginger, grated
    • 2 garlic cloves, chopped
    • 3 cashew nuts
    • 2 whole cloves
    • 4 black peppercorns
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon paprika or chilli powder
    • 1 tablespoon tomato puree, mixed with 1 tablespoon water
    • 200ml milk
    • 150g petits pois or garden peas
    • salt
    • 2 green cardamom pods
    • a few fresh coriander leaves

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat and fry the paneer slices for 2 minutes on each side. Remove from the frying pan and cut into 1cm cubes; set aside.
    2. Heat 2 tablespoons of the vegetable oil in the same frying pan, and cook and stir the onion, ginger and garlic until the onion is golden, about 5 minutes. Stir in the cashew nuts, the cloves and the peppercorns.
    3. Stir in the turmeric, coriander, paprika and tomato puree, and cook and stir 3 minutes more. Let the mixture cool, add 2 tablespoons of the milk, then blend in a blender or food processor until fairly smooth.
    4. Wipe out the frying pan, and heat the remaining 1 tablespoon of oil over medium heat and cook the petits pois for about 2 minutes. Return the sauce to the pan, and stir in the remaining milk. Season with salt, and simmer for a few minutes.
    5. Crush the cardamom pods until fine with a mortar and pestle. Stir the cardamom and the cooked paneer into the sauce and simmer until heated through, about 2 minutes. Serve with fresh coriander leaves.

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