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Mattar Paneer (Green Peas and Curd Cheese Curry)

Mattar Paneer (Green Peas and Curd Cheese Curry) is a modern British recipe (from British Indian Restaurants) for a classic vegetarian curry of paneer cheese and peas in a lightly-spiced gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Green Peas and Curd Cheese Curry (Mattar Paneer).

prep time

15 minutes

cook time

30 minutes

Total Time:

35 minutes

Serves:

2

Rating: 4.5 star rating

Tags : CurryBIR CurriesChilli RecipesVegetarian RecipesSpice RecipesCheese RecipesBritish Recipes


This is another classic British Indian Restaurant vegetarian curry, this time containing green peas and Indian curd cheese.

Ingredients:

200g Indian Paneer cheese, cubed. Deep fried and placed in cold water
4 tbsp oil
1 tsp cumin seeds
2 Indian bay leaves
150g (1 cup) diced onion
1 tbsp chopped garlic
1 tsp salt
2 medium tomatoes, blended to a paste with 4 tbsp water
140g (1 cup) frozen peas
3 finger chillies sliced lengthways
1 cup boiling water
1 tsp kasoori Methi (dried fenugreek leaves)
1/2 tsp garam masala
Fresh Coriander to garnish

Ground Spice Powders:
1/2 tsp turmeric
1 tsp Kashmiri chilli
2 tsp coriander
1 tsp cumin
2 Madras curry powder

Method:

Half fill a wok or kadhai with oil. Also fill a bowl with cold water. When the oil is hot drop in the paneer cubes and fry for about 4 minutes until golden brown. Lift with a slotted spoon and drop in the fried paneer in the cold water. This keeps the paneer crispy and prevents it from becoming tough.

Now place a wok or curry pan over high heat. Add in 4 tbsp of the oil used to fry the paneer. When the oil is hot, add the Indian bay leaves and cumin seeds. Fry until the cumin begins to splutter then stir in the onion, chopped garlic and salt. Stir well to combine and cook, stirring frequently for 5 minutes. Now add in 125ml (1/2 cup) boiling water. Stir well, then cook down for 3 minutes.

At this point reduce the heat to low, scatter over the ground spices and stir in to form a paste. Fry for about 40 seconds then stir in the fresh tomato puree. Stir well to combine then increase the heat to medium, cover the pan and cook for five minutes.

Now stir in the frozen peas then drain the paneer and add to the curry. Stir to coat in the gravy then add the chillies. Increase the heat slightly to medium high and stir in 500ml (2 cups) boiling water Bring to a simmer then reduce the heat to low. Scatter over the garam masala and crumble in the methi leaves. Increase the heat to medium, cover and cook for five minutes.

Continue cooking, uncovered, until the curry reaches your desired consistency. Adjust the seasoning to taste then scatter over a generous handful of chopped coriander leaves.

Spoon into a serving bowl and bring to the table.