Mattar Masala Paneer | Indian Cottage Cheese & Peas Curry

Mattar Masala Paneer | Indian Cottage Cheese & Peas Curry

 

Mattar Masala Paneer, Indian curry with soft paneer cubes and peas simmered in a rich tomato and onion gravy. This Punjabi dish is quick and easy to make and requires simple ingredients and spices. I make it very often in the winter because it is so tasty and comforting.

Due to the richness of these curries, I try to balance the calories by serving it with wholemeal roti rather than heavier bread like paratha or naan. I also use only fresh fully ripe tomatoes, using fresh ingredients helps in the digestion and contributes to an overall balance of the dish.

 

LOOKING FOR OTHER CURRY RECIPES WITH PANEER?

Paneer Butter Masala | Chilli PaneerMalai Paneer

 

AuthorAndreia Machado

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 220 g Paneer cubed
 50 g Green peas
 1 Onion chopped
 1 Ripe tomatoes chopped
 3 Garlic cloves minced
 ½ Inch of ginger minced
 1 Green chilli sliced
 1 tsp Cumin seeds
 ½ tsp Red chilli powder
 1 tsp Coriander powder
 ½ tsp Garam masala powder
 ½ tsp Turmeric powder
 2 tbsp Vegetable oil
 Salt to taste
 Chopped coriander to garnish

1

Heat up 1 tbsp of oil in a pan, once hot add the cumin seeds let them sizzle then add the ginger, garlic and the green chilli and fry for 1 minute.

2

Add the chopped onions and a pinch of salt and cook until golden.

3

Mix in the tomatoes and cook until soft. Then cool down and grind into a paste.

4

Wipe the pan and add the other tbsp of oil, once hot add the tomato paste and cook until all moisture evaporates, keep stirring.

5

Add the spices, turmeric, coriander, red chilli and garam masala powder, cook for 1 minute.

6

Mix in just enough water for a gravy consistency and add the peas, bring to boil then simmer for 5 minutes.

7

Add the paneer cubes, cook for 4 minutes more, turn off the flame and garnish with chopped coriander.

Ingredients

 220 g Paneer cubed
 50 g Green peas
 1 Onion chopped
 1 Ripe tomatoes chopped
 3 Garlic cloves minced
 ½ Inch of ginger minced
 1 Green chilli sliced
 1 tsp Cumin seeds
 ½ tsp Red chilli powder
 1 tsp Coriander powder
 ½ tsp Garam masala powder
 ½ tsp Turmeric powder
 2 tbsp Vegetable oil
 Salt to taste
 Chopped coriander to garnish

Directions

1

Heat up 1 tbsp of oil in a pan, once hot add the cumin seeds let them sizzle then add the ginger, garlic and the green chilli and fry for 1 minute.

2

Add the chopped onions and a pinch of salt and cook until golden.

3

Mix in the tomatoes and cook until soft. Then cool down and grind into a paste.

4

Wipe the pan and add the other tbsp of oil, once hot add the tomato paste and cook until all moisture evaporates, keep stirring.

5

Add the spices, turmeric, coriander, red chilli and garam masala powder, cook for 1 minute.

6

Mix in just enough water for a gravy consistency and add the peas, bring to boil then simmer for 5 minutes.

7

Add the paneer cubes, cook for 4 minutes more, turn off the flame and garnish with chopped coriander.

Mattar Masala Paneer | Indian Cottage Cheese & Peas Curry


Leave a Reply

Your email address will not be published. Required fields are marked *