Matar / mutter paneer is my favorite Indian dish, mostly because I like the paneer, but also the peas’ bursts of flavor. Squeaky fun to chew paneer!
400 g green peas, boiled 2-3 min (I used frozen)
175 g paneer, cubed (I used smoked tofu instead)
ghee (if you have it, otherwise I used butter)
2 large onions
2.5 cm ginger, grated
1 garlic, minced
chopped, ripe tomatoes
2 small green chilies, chopped
1 pinch of kasuri methi (dried fenugreek leaves) — I didn’t have
garam masala, cumin, turmeric, red chili, coriander
salt to taste
1 spoonful of cream
50 g Cashews, soaked in water for 30 min.
Fry any spices (that you have whole) and chilis in oil/butter. Saute onion, ginger, garlic until fragrant. Season with salt. Add tomatoes. Add your powdered spices now and cook until the liquid evaporates. Grind soaked cashews into a paste with some water. Fry the paneer separately, then add this to the sauce with the peas and cashew paste. Add the cream and cilantro. Serve hot.
Smoked tofu is extra-firm and ideally smoked in tea leaves, but I don’t taste it much. Very similar to dry tofu, but lighter in flavor. Serving suggestions: Mater paneer masala can be served with roti, paratha, or naan; if served with plain rice, thin the sauce.