Mattar paneer is a punjabi dish that I tried for the first time recently. I’ve never really got into paneer – a type of cheese used in many Indian vegetarian dishes – but it was a nice change. It’s also a great option for vegetarians. So if you’d like my mattar paneer recipe, see below:
Ingredients for mattar paneer recipe
Approximately 200g paneer, cubed into 1cm pieces
Half a can of tinned plum tomatoes
Blend the garlic, ginger, onions, tomatoes and fresh coriander to a paste.
Add the paste to a pan of heated oil and cool for about 5 minutes, until the oil separates (warning: this paste splatters a LOT. So cover with a lid)
Then, add the frozen peas with a cup of water. Cover and simmer.
Once the piece are cooked, add the cubes of paneer and cook for a further few minutes, but not too long as they become dry and rubbery (tip: you can shallow fry the paneer before adding to the mix to give then a golden exterior).
Serve with chapattis and yoghurt. For a yoghurt recipe idea, see here