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Mattar Paneer Recipe

Name: Dishoom Manchesters Mattar Paneer Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 g fresh paneer (Indian cottage cheese); 1 cups frozen or fresh green peas (matar); 1 cups onion, finely chopped; 2 cups tomatoes, chopped; 1 piece green chili, finely chopped (optional); 1 tbs ginger-garlic paste; 1 tbs fresh cilantro (coriander) leaves, chopped; 2 tbs vegetable oil or ghee; 1 tsp cumin seeds; 1 tsp turmeric powder; 1 tsp red chili powder; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 1.25 tsp salt; 1 cups water or vegetable stock; 3 tbs fresh cream or plain yogurt (for creamier gravy; optional); 1 cups tomato-onion paste (see directions to prepare); 1 tsp lemon juice; 1 tbs butter (optional, for richness)

Inspired by Dishoom Manchester

Time40m

Serves4

Make Mattar Paneer Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paneer & Vegetables

10.6 oz (300 g) fresh paneer (Indian cottage cheese)

1 cups frozen or fresh green peas (matar)

1 cups Onion, finely chopped

2 cups tomatoes, chopped

1 piece green chili, finely chopped (optional)

1 tbs ginger-garlic paste

1 tbs fresh cilantro (coriander) leaves, chopped

Spices & Dry Ingredients

2 tbs vegetable oil or ghee

1 tsp cumin seeds

1 tsp turmeric powder

1 tsp red chili powder

1 tsp Ground coriander

1 tsp Garam masala

1 tsp kasuri methi (dried fenugreek leaves), crushed

1 1/4 tsp Celtic sea salt

Liquids & Paste

1 cups water or vegetable stock

3 tbs fresh cream or plain yogurt (for creamier gravy; optional)

1 cups tomato-onion paste (see directions to prepare)

Finishing

1 tsp ReaLemon lemon juice

1 tbs butter (optional, for richness)

Method

Paneer & Vegetables

Prepare paneer

Cut paneer into 1–1.5 cm cubes. If store-bought and very firm, soak in warm water for 10 minutes to soften, then drain.

Peas

If using frozen peas, rinse briefly under warm water to defrost and drain. If using fresh, blanch in boiling water for 2 minutes and drain.

Spices & Dry Ingredients

Measure and have spices ready so you can add them quickly while cooking.

Liquids & Paste

Make tomato-onion paste

In a blender, combine the chopped tomatoes and half of the chopped onion with 1/4 cup water. Blend to a smooth or slightly coarse paste. Reserve the remaining chopped onion for sautéing.

Cook base

Heat oil or ghee in a heavy skillet or kadhai over medium heat. Add cumin seeds and let them sizzle (about 20–30 seconds). Add the remaining chopped onion and sauté until translucent and lightly golden, 6–8 minutes. Add ginger-garlic paste and chopped green chili; sauté 1–2 minutes until raw smell disappears.

Add turmeric, ground coriander and red chili powder. Stir for 20–30 seconds to bloom the spices.

Pour in the tomato-onion paste, stir and cook over medium heat for 6–8 minutes until oil starts to separate from the masala and the raw tomato smell is gone. If mixture looks too thick, add 2–3 tablespoons water.

Add water or vegetable stock and bring to a gentle simmer.

Combine & Simmer

Gently add the peas to the simmering gravy. Simmer 4–5 minutes if peas were blanched or thawed; 6–8 minutes if frozen.

Gently add paneer cubes, stirring carefully to avoid breaking them. Simmer 3–5 minutes so paneer warms through and soaks some gravy flavors.

Taste and add salt as needed (the recipe lists 1 1/4 tsp as starting point). Sprinkle kasuri methi between your palms to crush and add to the gravy, stirring gently.

If using cream or yogurt, lower heat to low and stir in the cream or whisked yogurt now. Heat through 1–2 minutes without boiling (to prevent yogurt from curdling). Add garam masala and stir.

Finishing

Turn off heat. Stir in lemon juice and butter (if using). Adjust seasoning. Garnish with chopped cilantro.

Serve hot with steamed basmati rice, jeera rice, naan, or roti.