Mattar Paneer

This combination of peas and paneer is a match made in heaven, where else can you get a popping sensation of the peas and the chewy mouthful of paneer, with a tomato twist.

Serves 3
2 cups of green peas
10 cubes of paneer
1 teaspoon mustard seeds
1 teaspoon cumin seeds
4 curry leaves
1/2 tablespoon grated ginger
2 cup chopped tomatoes
2 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon dry mango powder
2 teaspoon salt
2 teaspoon sugar
2 tablespoon oil
1/2 cup chopped cilantro
Please check (Measurements)

Process: Grease non-stick pan with little oil and fry all the paneer golden brown.
Heat oil in a medium saucepan, add mustard seeds, let them splutter. Add ginger, curry leaves, cumin seeds and tomatoes. Cook on medium heat till the oil separates from the tomatoes. Add green peas, remaining spices and 1 cup water. Cover with a lid and cook on medium heat for 10-15 minutes. Once the peas are soft, reduce the heat to low, add the paneer cubes and cover again for 5 minutes. You can adjust the quantity of water depending on your desired thickness. Turn off the stove and garnish with cilantro. Serve hot with chapati or rice.

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