Mattar paneer – an absolute must know recipe for any home cook. It is one of those recipes that make for a really comforting weeknight dinner. Today I am making it with a little twist – Pudhina Mattar Paneer.
This recipe is one that my mom makes quite often. I added my own variation to it and incorporated mint instead of the coriander leaves she uses. Adding mint to this gravy gives it a wonderfully fresh and fragrant flavor.
To me, this is one of the quickest restaurant style paneer gravies – ideal for a lazy night in!
Cook time: 20 minutes; Serves: 2; Recipe Source: Amma and Self
Ingredients:
- Paneer – 1/2 cup, cubed
- Peas – 1/2 cup, boiled
- Mint leaves – handful
- Onion – 1, roughly chopped
- Tomato – 1 small, roughly chopped
- Cashew nuts – 2 to 3
- Coriander seeds or dhania – 1 tbsp
- Cinnamon, cardamom and cloves – 1 to 2 each
- Red chilly powder – 1 1/2 tsp
- Garam Masala power – 2 tsps
- Turmeric powder – 1 tsp
- Salt – to taste
- Thick yogurt – 2 tbsps
- Sugar – 1/2 tsp
Instructions:
Heat a pan. Saute onions, tomato, coriander seeds, cashew nuts, mint leaves, cinnamon, cloves and cardamom until brown. Cool. Grind to a paste.
Heat the same pan with little bit of oil. Saute cumin seeds and this ground paste with turmeric powder, red chilly powder, garam masala powder and salt. Add water and sugar. Bring to a boil for 2-3 minutes until the gravy is thick and loses its raw taste.
Add the boiled peas and paneer cubes. Mix.
Turn down heat to medium and add the thick yogurt. Bring to a quick boil for 3-4 minutes or until you can see the masala floating on top. Turn off heat.
Serve hot with Rotis or Arabic bread! 🙂
Kitchen Endeavor by Ankitha 