Offering mattar paneer to those who eat for pleasure, or better say ‘gourmands’, is nothing less than a bonanza for them. This bonne bouche is extremely popular in India and is indulged in for its tantalizing taste.
Imbued with several spices, it is its combination of appealing hue, curry-based texture, and ambrosial flavor that sweeps you off your feet. Relish it with chapattis or have them with rice-it satiates your pangs of hunger very well. The following recipe sums up the steps that are required for its preparation.
Mattar Paneer Ingredients
Half bowl green peas
250 gms cheese
Oil for cooking
2-3 green chilies
½ tsp coriander powder
½ tsp red chili powder
3-4 garlic cloves
A small piece of ginger
A tsp turmeric powder
Salt to taste
¾ tsp cumin seeds
½ cup cream
2-3 bay leaves
A tsp garam masala
A bunch of coriander leaves
A pinch of sugar
Making Mattar Paneer
In a pan, warm cooking oil. Put chunks of paneer in it and cook them until they turn golden brown. Remove them from the pan and place them over a paper towel to drain excess oil.
Heat pressure cooker with refined oil in it. As it warms a bit, throw in silted green chilies. As they sizzle, add cinnamon, cardamoms, bay leaves, and cloves. Saute them for about a minute. Peel off the garlic skin and grate it finely. Remove outer cover from garlic cloves; add these too to the oil for frying. Scoop the contents with a ladle or spoon.
Mix in coriander and red chili powders at this point. Mince onions and tomatoes finely and add them to the pressure’s contents. You can chop them in a grinder and then add the semi liquid paste to the other ingredients. Let the content simmer for 4-5 minutes.
Add milk cream and blend well. After 3-4 minutes, add a tablespoonful of turmeric and salt as per requirement; you can add a pinch of sugar too (optional).
Now mingle the pieces of paneer to the masala. Mix well so that all the pieces are well coated with the spiced mixture. Add washed peas. Blend all with ladle.
Add a cup of water or more (depending upon whether you want to keep the gravy thick or thin). Close pressure’s lid. Wait for a whistle; as it happens, reduce the flame to medium.
Allow mattar paneer to cook for about 7-10 minutes.
Garnish them with chopped coriander leaves and garam masala before serving. Have them with chapattis or rice. Enjoy the feast!
Cooking mattar paneer is also possible in a pan or kadhai. Fry all the spices first; add paneer pieces and peas later. Keep the pan covered with a lid. Let it cook for 20-25 minutes. The dish made with home-made paneer is even more delectable. For doing so, heat milk until its quantity gets reduced to a quarter. Pour a tsp lemon juice in it. Keep the paneer so formed pressed under a heavy object (like chakla) for a day or tied in a muslin cloth. Next day, cut it into pieces.
Photo Credit: Krisnavolgy.hu