Mattar Paneer (Peas & Cheese)
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- 1 onion, finely sliced
- 1 c peas, fresh or frozen
- 1 c paneer, cubed & fried
- 1&1/2 tsp cumin seeds/jeera
- 3 tbs oil or ghee
- 1/2 c water or stock
- 1 c full fat yogurt/dahi
- 1/2 c onion, chopped roughly
- 1 tbs ginger paste
- 1 tbs garlic paste
- 1 tbs kitchen king masala
- 1/4 tsp turmeric/haldi
- 1 c tomatoes, chopped roughly
- 2 tsp salt
- 1 tsp kashmiri mirch (or 1/2 tsp paprika + 1/2 tsp cayenne)
GRIND TO PASTE:
1Grind yogurt, chopped onions, ginger, garlic, Kitchen King masala, Kashmiri mirch, tomatoes, turmeric, & salt in mixie, food processor or blender to a smooth paste.
2Heat oil in pressure cooker, kadhai, or heavy bottomed skillet & fry the thinly sliced onion until translucent & beginning to brown.
3Add ground paste, cumin seeds, & peas to fried onions. Stir well & add 1C water or stock. Seal pressure cooker up & allow to cook for 3 whistles. If using a heavy bottomed skillet or kadhai add 1C water or stock, bring to simmer & cook until peas are to desired tenderness & oil separates from the masala mixture.
4Remove pressure cooker from heat & allow to cool. When pressure cooker has cooled open and stir in the cubed, fried paneer. If using kadhai or skillet stir in the cubed, fried paneer.
5Bring dish to a simmer again over medium heat for at least 3 minutes to make sure the paneer is heated through. Salt to taste & serve.
6If you don't have Kitchen King masala use this combination of spices-
2 tsp ground coriander + 2 tsp ground cumin + 2 tsp Kashmiri mirch + 1 tsp dried fenugreek leaves/kasoori methi. (If you don't have Kashmiri mirch a good substitute is 1 tsp cayenne powder + 1 tsp paprika.)
If the sauce is too thin for your liking continue simmering until it is of desired thickness.
If sauce is too thick for your liking add water or stock until it is of desired thickness.
Don't have any yoghurt? Use full fat milk or coconut milk.