My dearest Komal, Anjli and Amar,
Anjli’s favourite and one dish that she has conquered. These days it is easy to acquire ready made paneer, but you can also make it at home. Do remember that home made paneer is a little more difficult to fry than ready made paneer. Rotli/naan or even rice go well with this dish.
Matar Paneer (મટર પનિર )
- 200 g paneer-home or ready made
- 200 g peas fresh or frozen
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- Pinch of asafoetida powder
- 1 small onion chopped
- Paste of 2 green chilli and 2cm ginger
- 1 tsp garam masala
- 2 medium finely chopped tomatoes
- 3 tbsp yoghurt or 30ml cream
- 1 tsp Fresh chopped coriander for garnish
- Heat oil in a thick bottom pan. When hot add mustard and cumin and then the turmeric. When seeds start to splutter add the asafoetida.
- Add the onions and fry for a few minutes.
- Add the chilli and ginger paste. Fry again for one minute and add garam masala.
- Add the tomatoes and cook until they blend into the rest of the sauce.
- Reduce the heat and add the yoghurt, stirring continuously.
- Add the peas, cover and cook until peas are tender. Add water, little at a time, if more gravy is required.
- Brown 1 inch square paneer pieces in a deep or shallow fryer. If you do not want to use any oil, dry roast the paneer pieces on a non-stick frying pan.
- Add to the main curry. Simmer for 5 more minutes.
- Garnish with the coriander before serving.