Matar Paneer



I have made Matar Paneer countless times, but I never made a post about it, so I figured, it's about time I share with you my favourite Indian dish. I love a good Indian curry, and if it contains paneer, it's one of my favourite dishes of all times. I remember when I first had paneer, I really didn't understand that cheese, and to be honest, I hated it for a long time. Many years after, I now adore it so much, that I have to allow myself to only cook it once a month, because the best paneer dishes always are accompanied by loads of rice, rich curry sauce and naan, and that is a sin altogether. 

This is a very popular dish, I'm sure you have heard about it, and you have probably eaten it at least once. It is pretty easy and fast to make, great for entertaining and good as leftovers. It is creamy, flavourful and very comforting. This recipe can be easily adapted to a low fat version, skip the cashews and/or coconut milk and add water instead. I promise you, once you make it, you will hardly ever go and buy a take away, it is so delicious and easy to make. 




Ingredients (2 people):
  • 250-300g paneer
  • 1 cup green peas
  • 1 small onion
  • 1/2 cup cashews (soaked) and 1/2 coconut milk or water
  • 1 can of chopped tomatoes
  • 1 tbsp ghee or vegetable oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp sugar
  • 2 tsp garam masala
  • 2 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 tsp red chilli powder

Soak cashews for 30 minutes. Drain and place in a food processor. Add the coconut milk or water and blitz until smooth.

Bring a medium size pot to a boil, add some salt and cook the peas for 3 minutes. Drain and set aside.

Chop the onion and the paneer, and prepare all the spices. 

Heat up the ghee and add onions. Cook for about 5 minutes until translucent. Add the spices and garlic and ginger paste, and cook for another 2 minutes, until the spices get fragrant and the onions are a bit mushy.  Add chopped tomatoes and cashew paste and stir it together. Cook for 5 minutes and turn off the heat. 

Once cooled a bit, transfer to a blender, or with an immersion blender, grind until smooth. 

Transfer back to the pot, add raw paneer and peas and turn the heat on. Add sugar and salt to taste, cook for another couple of minutes and serve.

Enjoy!

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