Matar Paneer (Peas and Cottage Cheese Curry)
Equipment
- 1 Medium-sized frying pan
- 1 Blender or food processor
- 1 Wooden spatula or spoon
- 1 Knife and chopping board
- 1 Measuring spoons and cups
- 1 Serving bowl
Ingredients
- 250 g paneer (cottage cheese), cubed
- 1 cup green peas (fresh or frozen)
- 2 tbsp oil or ghee
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 inch piece ginger, grated
- 4 cloves garlic, minced
- 2 green chilies, chopped (optional)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- Salt to taste
- ¼ cup heavy cream (optional, for a richer curry)
- Fresh coriander leaves, chopped (for garnish)
- Fresh coriander leaves, finely chopped
- A few slices of fresh green chili (optional)
Instructions
- Prepare the Paneer:If using store-bought paneer, soak the cubes in warm water for 10 minutes to soften. If fresh paneer is used, cut it into 1-inch cubes.
- Fry the Paneer (Optional):Heat 1 tablespoon of oil or ghee in a frying pan over medium heat. Lightly fry the paneer cubes until they turn golden on all sides. Set them aside on a plate lined with paper towels.
- Cook the Curry Base:In the same pan, heat another tablespoon of oil. Add cumin seeds and let them splutter.Add the chopped onions and sauté until they turn golden brown, about 5 minutes.Add the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant.
- Add Spices and Tomatoes:Stir in turmeric, coriander powder, cumin powder, red chili powder, and salt. Cook for a minute to let the spices bloom.Add the pureed tomatoes and cook for 5-6 minutes until the oil begins to separate and the sauce thickens.
- Cook the Peas:Add the green peas (fresh or frozen) and about 1/4 cup of water to the pan. Cover and cook for 5 minutes, or until the peas are tender.
- Add Paneer:Stir in the fried paneer cubes, ensuring they are coated with the tomato gravy. Simmer for 5 minutes, allowing the paneer to absorb the flavors.
- Finishing Touch:Add garam masala and stir in the heavy cream (if using) for a rich and creamy texture. Let the curry simmer for another 2-3 minutes.Taste and adjust seasoning if needed.
- Garnish and Serve:Remove from heat and garnish with chopped coriander leaves and sliced green chilies (if desired).Serve hot with naan, roti, or steamed basmati rice.
Notes
- For a vegan option, substitute paneer with tofu and cream with coconut cream.
- If you prefer a spicier curry, add more green chilies or red chili powder.
- You can also add cashew paste for a creamier consistency instead of using heavy cream.