Paneer and peas masala
Mattar paneer
- 25 min
- 4 servings
- Curry
- Vegetarian
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Paneer280 g
- Frozen peas160 g
- Brown onions160 g (~1 medium)
- Tomatoes240 g (~2 medium)
- Ginger10 g
- Garlic4 cloves
- Garam masala1½ tsp
- Kashmiri chilli powder1¼ tsp
- Turmeric powder¼ tsp
- Natural yoghurt (curd)3 tbsp
- Sunflower or rice-bran oil1 tbsp
- Salt1 tsp
- Coriander leaves8 g
You need
- Kadai or deep sauté pan with lid
- Mixer-grinder with small and large jars
- Sharp knife and chopping board
- Whisk or fork
- Measuring cups and spoons
Method
- Roughly chop 160 g (~1 medium) onion and 240 g (~2 medium) tomato. Blend them with 10 g ginger and 4 cloves garlic in the mixer to a smooth paste.
- Heat 1 tbsp oil in the kadai on medium. Pour in the paste carefully (it splutters) and stir every minute for 8 to 10 minutes, until it is thick, a shade darker and oil shows at the edges.
- Turn to low. Add ¼ tsp turmeric, 1¼ tsp chilli powder, 1½ tsp garam masala and 1 tsp salt. Stir 1 minute.
- Add 160 g frozen peas and 320 ml (about 1¼ cups) water. Simmer on medium for 5 minutes until the peas are tender.
- Cut 280 g paneer into 2 cm cubes. Whisk 3 tbsp yoghurt smooth.
- Turn the heat to low. Add the paneer, then stir in the yoghurt a spoon at a time so it does not split. Simmer gently 3 minutes until the paneer is soft and hot.
- Scatter over chopped 8 g coriander leaves.
Tips
- Soak the paneer cubes in hot water for 5 minutes first if it is from the fridge. It goes softer.
- For a toddler, take out a few paneer cubes and peas with a little gravy and stir in extra yoghurt. Good in the next day's lunchbox with chapati.
Keeping and freezing
- Fridge: keeps 3 days in a lidded box. Cool it within an hour of cooking.
- Freezer: freezes well for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot.
Good to know
- Contains: milk / dairy.
- Toddlers: take their portion out before adding chilli or pepper.