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Mattar paneer

curry of mattar paneer

Recipe by Dania of london, GB

Ingredients vegetarian 2 servings

  • 450gms /1lb shelled Mutter (green peas)
  • 250gms / 1/2lb Paneer
  • 2 medium onions (chopped)
  • 6 cloves garlic (crushed)
  • 1 tbsp grated ginger
  • 2 green chilies (chopped)
  • 250gms / 1/2 lb tomatoes (peeled and sliced)
  • Salt To Taste
  • 1cup curd / plain yogurt
  • 1 tsp turmeric powder
  • 1 tbsp coriander seeds
  • 4 bay leaves
  • 2 cups water
  • 1/2 cup ghee / vegetable oil
To Garnish :
  • Garam masala powder
  • Chopped coriander leaves

Directions

  1. Make a paste by grinding together half the onions, the garlic and coriander seeds.
  2. Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
  3. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
  4. Add the turmeric and the paste mixture and fry until the ghee starts to separate.
  5. Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
  6. Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

Comments

jolly bahadur

the recipe will turn out better if yoghurt is added to mixture and cooked well before adding peas. Adding boiled peas is another option.