Matter Paneer (Paneer With Peas)

Course : Curry
Serves: 1
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8 ounces paneer cubes
1 1/2 pounds peas -- (frozen or if they are fresh get the sweet variety)
3 tablespoons mix of ghee and oil
2 large onions -- finely chopped
3 tablespoons fresh garlic paste
3 tablespoons fresh ginger paste
1 teaspoon salt -- to taste
1 1/2 teaspoons jeera powder -- (cumin)
1 teaspoon turmeric
1 teaspoon chile powder
1 teaspoon garam masala
1 teaspoon jeera seeds -- (cumin)
2 medium fresh chiles -- optional
1 cup canned tomatoes -- (or), finely chopped
1 tablespoon tomato puree
2 pieces cinnamon -- optional
1/4 cup fresh chopped coriander -- to garnish
4 cups oil -- to deep fry

Preparation / Directions:

Cut the paneer into small cubes and fry on medium heat until they turn a nice golden color. Drain on kitchen paper and set aside. Taking a heavy saucepan add the ghee/oil and gently heat add the sticks of cinnamon to the ghee when hot add the cumin seeds and let them pop now add the ginger, garlic and onions. Sauté on medium heat until they are soft now add the chile powder, garam masala, turmeric powder, salt, jeera powder, tomatoes, tomato puree and the fresh chiles. Now really let this mixture cook until all the ingredients have blended together into a runny paste. Now add the peas and let it simmer, if you find that there is not enough gravy you can add a little bit more water or some tomato juice from tinned tomatoes. Once the peas are cooked in the gravy add the fried paneer cubes and little them simmer for a further 5 to 6 minutes. Garnish with the fresh coriander and serve hot with naan bread or parathas.

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