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In the second installment of Series 2 of the rolling recipes concept, we will continue with the use of paneer cheese. You can find my instructional post on how to make your own paneer cheese here.
Mattar paneer is an Indian dish that features paneer and peas. You may also be familiar with Palak paneer, a popular dish that uses spinach instead of peas. Indian cooking is quite simple once you understand and get familiar with the spices and flavourings, please do not feel overwhelmed with the variety of seasonings used. In fact with the popularity of Indian food, spices are easy to find in just about every mainstream grocery store, and you can by pre-made seasoning mixes rather than combining your own.
I love serving mattar paneer over a bed of basmati rice and perhaps a glass of lassi, a yogurt based drink.
You will need:
Paneer cheese, cut into 1/2 inch cubes
3 cups peas
Fresh or frozen is fine, I find canned peas too soggy but they will work as well.
3 tbsp flour
2 tbsp vegetable oil or ghee (or clarified butter)
1 tbsp minced ginger
2 cloves garlic finely minced
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp round cayenne
2 tsp garam masala
1 cup diced tomato
1/2 cup yogurt or heavy cream
1/2 cup water
1) In a large skillet heat the oil at medium heat.
2) In the meantime, toss the paneer cheese in a bowl with the flour to get a fine coating.
3) Once the oil is hot, brown the paneer then remove the paneer from the pan and set aside
4) Place all the spices in the pan along with the garlic and ginger and stir for 2-3 minutes until fragrant
5) Add the peas to the pan and stir
6) Add the diced tomato, water, and yogurt until everything is combined
7) Simmer over medium low heat for 10 minutes
8) Add the paneer to the pan and simmer for another 5 minutes