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Mattar Paneer Curry
Mattar Paneer Curry is a traditional Indian recipe for a home-style curd cheese, potato and green pea curry loosely based on matar keema. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Mattar Paneer Curry.
prep time
20 minutes
cook time
110 minutes
Total Time:
130 minutes
Serves:
2
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesCheese RecipesBean RecipesIndian Recipes
Also known as Mutter Paneer, this Punjabi dish is a classic combination of soft paneer and healthy green peas in a mild spicy tomato based gravy. Rather than paneer cheese you could also make this with cubed mushroom pieces.
Ingredients:
500g (1 lb) paneer cheese, diced
2 garlic cloves, peeled and finely diced
3cm (1 in) piece of Ginger, peeled and finely diced
1 large Onion, peeled and finely diced
400ml (14 oz) Coconut Milk
1/2 tsp ground Cinnamon
1 tsp ground Coriander
1/4 tsp cracked Black Pepper
1/2 tsp Kashmiri Chilli Powder
1 tsp Cumin Seeds
1/2 tsp
garam masala
250ml (1 cup) chicken stock (or 1 tbsp Chicken Stock (either jelly or a simple stock powder) blended to 250ml (1 cup) with boiling water)
75g (1/2 cup) Peas
Lemon Juice, to taste
Salt, to taste
Sugar, to taste
Cooking Oil
Method:
Process the ginger and garlic together with 2 tbsp water to make ginger-garlic paste. Combine the cinnamon, ground coriander, black pepper, chilli powder and garam masala as your spice blend.
Reserve
Set a dry non-stick pan over medium-high heat. Once hot add 2 tbsp oil and use to fry the paneer cheese until it starts browning around the edges. Remove the fried cheese with a slotted spoon and set aside.
Top the pan up with cooking oil if needed. Reduce the heat to low-medium, add the onions, season lightly with salt, and fry, stirring frequently for 8 minutes, until caramelized. Add a little extra oil if needed then scatter over and stir in the cumin seeds. Cook for 1 minute.
Scatter over the other dried spices and cook for 90 seconds. Finally add in the ginger and garlic. Cook for 2 minutes until aromatic.
Return the cheese to the pan then pour in the coconut milk and stock. Bring to a simmer over medium heat and cook until the liquid has thickened to a sauce.
Add the peas during the last few minutes of cooking. Adjust the seasonings to taste, adding salt, black pepper, sugar and lemon juice as needed (this curry has a balance of salt, sour and sweet).
Serve immediately.
