Matar Paneer

By aliex · · ,
Mutter Paneer
Mutter Paneer

Introduction

Matar paneer is a favorite in our household. It’s a taste of India adapted to be simpler to make and with more accessible ingredients. I have substituted the main ingredient, paneer, with halloumi for one main reason. Paneer is not widely accessible where I live and tends to be both frozen and expensive when it is.

In Indian cooking the spices are usually one of the early ingredients to go in. The reason for this is for them to fry and release their oil and amazing fragrances. This recipe is the only exception to this rule that I have come across.

It is best served with some chapati or roti. I will at a later point try to post a recipe for our home-mate chapati.

Ingredients

Paste:

  • 1 medium sized (~1 dl) Red Onion
  • 3-4 cloves Garlic
  • 1,5 cm Ginger (slightly less than the garlic)
  • Handful Cashew (1-1,5 dl)

Curry/Stew:

General
  • A couple tablespoons neutral Oil.
  • 2-3 Bay-leaves.
  • 400g Paneer cubed (½-1,5 cm cubes) ( I use Halloumi since it’s a lot more accessible in my region. In this case opted for Chili-marinated Halloumi)
  • Couple of tablespoons of  Fenugreek leaves (Methi / Bockhornsklöver)
  • 400g Tomato Purée (Passerad Tomat)
  • 3 dl Peas (matar)
Spices:
  • 1 heap tsp:
  • Punjabi Garam masala
  • Paprika Powder (mirch)
  • Tumeric Powder (mardi)
  • 1/4 tsp Red Chili Powder or to taste (adjust for more or less spice)

Mutter Paneer Spices

  • 2 dl Sour Cream (Gräddfil)
  • ½ dl Water
  • Salt to taste (~½ tsp)
  • 1 tbsp Sugar (Brown)
Garnish
  • Couple of tablespoons of Celentro
  • 1 tablespoon butter

Cooking :

Paste:

Onion-Paste
Onion, ginger, garlic & Cashew paste.

Cut the onion into large pieces (8-16 pieces)
Lightly fry them before adding the garlic, ginger and cashews.
When they are no longer raw blend them to a paste.

Add Oil to the pan.
Let warm, then add the paneer.
After frying a little bit add the bay-leaves and Fenugreek leaves.

Add the Paste. (Onion, Garlic, Ginger and Cashew). Mix and let fry for a bit, make sure the bottom doesn’t burn.
Then Add the Tomato paste. At this point the curry will get a gravy which is really thick. This tends to result in some/a lot of splattering. Be careful not to burn yourself. Turn the stove down to medium heat and mix constantly when the pot is not covered.

Let it simmer for a little while then add the spices.
Add the Paprika, Tumeric and Garamasala powders and Red chili powder and salt.

sur properly and then add The green pease.

Matar-Paneer-Spices

Matar-Paneer-Matar

Add 1/4 Cup of water
Stir, then cover with the lid.

Let cook for a while then add suger.
Then add the Sour Cream
You can also add 1 table spoon of butter.

Garnish with Celentro.