Matar Paneer (India)

2016-03-02

Matar paneer is an Indian vegetarian dish of sweet peas and paneer cheese cooked in a curry sauce.
Matar = the Hindi word for sweet peas.
Paneer = an Indian / Middle Eastern acid-curdled non-melting fresh cheese, similar to the Mexican queso fresco minus the salt.

I started this from a purchased package, then went back to the original recipe to improve on that package.

INGREDIENTS

This is what you need for 4 servings:

1 large white onion, finely chopped
1 cup canned green peas
1/2 lb. paneer or queso fresco
diced into 1" pieces
1/2 cup Greek Yogurt
OR heavy cream
S&P

spices:

curry powder or paste of your choice
OR mix it yourself:
- 1 tsp. ginger garlic paste
  or 1/2 1 tsp. ginger powder
  1-2 garlic cloves, crushed
- 1 tsp. cumin seeds
- 1 tsp. red chili powder
- 1 tbsp. coriander powder
- 1/2 tsp. turmeric powder
- 3/4 tsp. garam masala powder

optional:

1 tsp. kasuri methi = fenugreek
3-6 plum tomatoes, finely chopped
1 lb. potatoes, peeled, diced
1/2 lb. button mushrooms, sliced
1/2 cup chickpeas, cooked

Pic1: my interpretation, with chickpeas and rice

Directions

This recipe adapted from this page.

Heat oil in a pan and add cumin seeds.
Once they start to crackle add onions and ginger garlic paste.
Sauté the onions for a few minutes till translucent and add optional tomatoes, salt and all the spices.
Mix well, and cover and cook for 5-7 minutes till the tomatoes are cooked through.
Whisk yogurt or cream in a bowl and add the onion tomato mixture one tablespoon at a time to the bowl, mixing well after each time. After 5-6 tablespoons, transfer the yogurt mixture back into the pan. This method helps avoid the yogurt curdling. Do not boil after adding cream.
Optional:
- Remove from the heat.
- Blend / puree part or all of the vegetables into the curry to a consistency that you like.
- Return to the stove.
Add the peas. Those should not be pureed.
Optional:
- Add only one of the optional vegetables: potatoes, mushrooms or chickpeas.
  Don't mix them all together.
Stir in garam masala and optional fenugreek. Simmer for 5 minutes.
Stir in the paneer. Simmer for another 2-3 minutes.
Remove from the heat. Rest 5 more minutes before serving.
Serve creamy matar paneer curry hot with parathas / tortillas and rice.
Enjoy.

All pictures below were borrowed from the internet (Wikipedia)

Pic2: paneer cheese
Pic3+4: matar paneer

Pic5-7: red matar paneer

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org