Mattar Paneer

Summary

Indian cheese and peas complement each other in a creamy, mildly spicy sauce. The cardamom pods and curry leaves are optional in this recipe, but add a beautiful fragrance to your sauce.

Recipe Details

Serves: 4
Difficulty: Moderate
Prep: 15 Minutes
Cook: 45 Minutes
Budget: $11-25

Ingredients

1 Tbsp grapeseed or sunflower oil
4 Whole Green cardamom pods (optional)
5 Whole Curry Leaves
1 Medium Onion, finely chopped
1/2 Cup fresh tomatoes, pureed
1 tsp garlic, finely minced
1 tsp gingerroot, finely minced
1 1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp Indian chili powder or ground cayenne (add less for a milder curry)
1/2 tsp ground turmeric
1 tsp sea salt
1 tsp granulated sugar
1 1/2 cups peas (frozen or fresh)
3/4 cup Cubed Paneer
1 cup light cream
1/4 cup water
1 tbsp chopped cilantro
1/2 tsp garam masala

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Directions

1. In a large sauté pan, heat oil over medium heat. Add cardamom pods and curry leaves (if using). Cook until golden brown. Add onion and cook, stirring occasionally, until caramelized, about 10 to 15 minutes.
2. Add tomatoes and cook for 2 to 3 minutes. Add garlic, ginger, ground coriander, cumin, chili powder, turmeric, salt and sugar. Stir and cook for 2 to 3 minutes. Add peas and paneer. Stir well.
3. Stir in cream. Cover and cook for 10 minutes. Add water, stir and simmer, uncovered, until the sauce is thick and creamy, about 8 to 10 minutes.
4. Transfer to a large bowl and garnish with cilantro and a sprinkling of garam masala.
5. Serve with naan and basmati rice.