Mattar paneer is a delicious Indian curry recipe made with peas and a soft cheese called paneer (although tofu is a good substitute). The sauce is similar to a butter chicken sauce and is so tasty. We've simplified the cooking method to make it easy to make and it's every bit as good as any restaurant mattar panner.
1packagepaneer, 350 grams - see notes
2teaspoonsEACH: ground cumin and coriander
1teaspoonEACH: turmeric and garam masala
14ouncecan tomatoes, fire roasted, if possible
Sea salt, to taste
Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.)
1 package paneer
Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes. Add the cumin, coriander, turmeric, and garam masala and let the spices cook for 1 minute.
1 tablespoon cooking oil, 1 medium onion, 2 tablespoons minced ginger, 3 cloves garlic, 2 teaspoons EACH: ground cumin and coriander, 1 teaspoon EACH: turmeric and garam masala
Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan.
14 ounce can tomatoes
Stir in the peas and yogurt. Drain the paneer and add it to the pan then heat the curry gently over medium heat. Add up to ½ cup of water to thin the curry, if needed. Season with salt, to taste.
1 cup frozen peas, ½ cup plain yogurt
If you can't find paneer, medium tofu makes a great substitute. Skip soaking it and simply add it at the end with the peas and yogurt and let it warm through.
PAIR WITH STEAMED BASMATI RICE OR CAULIFLOWER RICE