Chef Devan Rajkumar joins us to make a classic South Asian- style matar paneer dish. This dish features a delicious blend of green peas, Indian cottage cheese (paneer), onions, tomatoes, cashews, and a mix of spices and herbs. You can have it alone, or as part of a “thali” – meaning a plate or tray filled with a variety of South Asian food. Follow the recipe to create your own restaurant-style matar paneer at home!
INGREDIENTS
- 2 tsp ghee (divided)
- 2 green cardamom
- 1 cinnamon stick
- 2 tsp ginger garlic paste
- 1 small onion finely diced
- 1 ½ cup tomatoes
- ¼ cup cashews
- 2 green chili finely chopped
- 1/3 tsp cinnamon powder
- ¾ tsp chili powder
- ¾ tsp garam masala
- ¾ tsp coriander powder
- ¾ tsp chili powder
- 1 tsp sugar
- ½ cup water
- ¼ cup yogurt
- 250g paneer cubed
- 1 cup green peas frozen
- ¾ tsp salt
- 1 ½ tsp kasoori methi
- Coriander leaves for garnish
METHOD
- Place a medium sized sauté pan over medium heat. Add 1 tsp ghee, cardamom, onions and salt. Sauté until golden brown, approximately 5-6 minutes.
- Then add ginger garlic paste, green chili, cashews and sauté until aromatic, approximately one minute.
- Add tomatoes, cinnamon, turmeric, coriander, garam masala and sugar, water and mix well. Cook for 10 minutes over low-medium heat.
- Carefully transfer mixture to a blender and blend well. Return to pan and add paneer and peas. Simmer on low for 10 minutes to allow flavours to combine. Rub kasoori methi between hands to crush the leaves and fold in to matar paneer.
- Garnish with coriander and serve with roti or rice.