matter paneer
Indian, Recipes, Vegetarian

Matter Paneer

I’m kind of obsessed with Indian vegetarian food. It’s generally cheap and invariably full of flavour. What’s not to like about that?!

This is my version of Matter Paneer. Paneer is a type of milk curd cheese used in Indian, Iranian, and Afghan cooking and can be found in most UK supermarkets.

You can get this dish in most Indian restaurants as a side dish, but I promise you that this tastes yummier!

To make it milder I didn’t chop the green chillies, but put a small slit in each of them to get the flavour without the heat!

I generally serve this with ‘Roti’ (chapatti), warmed in the oven, and a dollop of plain natural yoghurt.

Enjoy!


Matter Paneer
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
25 minutes
Servings Prep Time
2 10 minutes
Cook Time
25 minutes
Matter Paneer
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
25 minutes
Servings Prep Time
2 10 minutes
Cook Time
25 minutes
Ingredients
Servings:
Instructions
  1. Cube the paneer
  2. Fry the paneer in the oil until golden. Remove onto a paper towel and keep aside.
  3. Grind the onion into a fine paste in a food processor and fry until it starts to turn light brown
  4. Grind the tomatoes to a fine paste and add to the onion along with the ginger and garlic paste and fry for another 2 minutes
  5. Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously for about 5 minues
  6. Add the peas to the masala and fry for 2 minutes.
  7. Add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
  8. Garnish with coriander leaves if you have any and serve!
Recipe Notes

If you want the finished dish to be less spicy, don't chop the green chillies, just put a slit in the side of each and add whole.

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