MATTAR PANEER: THE INDIAN MAHARAJA
By GM for The Planet Food
When I think a vegetarian spread, my mind immediately races to paneer. I love the fact that it both, tastes great and is a rich source of vitamin D. So, all those, who don’t take milk in their tea or gurgle down a big glaring glass of lassi, here’s a dairy preference that can work wonders for taste and health.
Right from a young age, food was funnily at the centre of my friendships and social engagements. Through most years in school, I had a friend, who was like my shadow buddy. Apart from the fact that, we spent study hours together, we also spent considerable hours exploring food (including hunting for other tiffins during lunch break or then hanging out after school or weekends exploring food). While, my own family celebrations centred around meat, my introduction and soon developed love for paneer was owing to this buddy of mine. Her tiffins really were treats. A well spread affair of paraathas, gravies and salads. Till then, I didn’t really know how exciting and elaborate vegetarian meals could be (apart from my love affair with the humble bhendi/ okra). One such dish that came around to be my favourite was mattar paneer. I would often wait for her tiffin on the days she informed me she was bringing mattar paneer (yes, these important discussions often occurred an evening before over the phone in order to build excitement for school the next day).
Today I’m preparing the dish from what I remember from my friend’s house and my own take on it. The gravy is a little more tangy and thicker.
Recipe:
Time: About 15-20 minutes (but a rest time of an hour so the flavours can set in well)
Serves: 4
Ingredients
Paneer (cottage cheese): 250 grams
Green peas: 250 grams (fresh peas if possible, else a frozen brand like Safal is fine)
Oil: 4 Tbsp
Onions: 2 Big or 3 medium sized
Ginger: One piece about an inch
Garlic: 3 cloves
Turmeric powder: 1/4 Tsp
Kashmiri Red chilli powder: 1 Tsp (don’t use Deghi mirch, because Kashmiri mirch will add the beautiful reddish colour also to this dish)
Bay Leaf: 2 medium sized leaves
Pepper con: 3 cons
Coriander powder - 1 Tsp
Garam masala powder: 1 Tsp
Fresh Coriander leaves: A handful (do not keep the stems only the plucked leaves)
Salt: As per taste
Cooking
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Dice the onions
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Dice the ginger and garlic
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Cut the paneer into equal cubes
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Heat oil in a kadhai (deep pan/ wok) and once the oil hot, fry the Paneer in it lightly and keep aside on a kitchen paper (to remove any excess oil)
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Take a different pan and heat 2 tablespoons oil and add the bay leaves
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In a minute, add the onions into the pan and sauté them
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Once the onion starts to turn translucent, add the ginger into the pan and stir it, then, in a minute, add the garlic
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Sauté this above mixture till it starts turning golden
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In the centre of the pan (where the oil concentrates and pan is the hottest) Add the pepper cons, chilli powder and coriander powder and in a few seconds then add the Turmeric powder and salt and sauté
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Add the peas to the pan and sauté for a minute
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Now add water stirring it into the mixture
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Let this mixture cook on a medium flame for 5 minutes (stirring occasionally) till gravy thickens
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Now add in the paneer and cook on a medium flame for 3-4 minutes with a lid
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Turn the flame off and remove the lid
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Let it cool for about an hour on the kitchen platform as this will allow the paneer to nicely absorb the gravy and the flavours)
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Now garnish with chopped coriander leaves (PS. You can add a small spoon of cream/ butter on top if you like)
Serve with hot chapaatis