Matar Paneer - Indian Cheese & Peas in Tomato Sauce

Matar paneer must be one of the well known vegetarian dishes found in Indian restaurants in the US. Browned cubes of creamy cheese are stewed in an aromatic mix of herbs , spices and simmered gently to perfection. This dish is wonderful made ahead as it holds up remarkably well.

Paneer is fresh cheese made by curdling whole milk with an acid and pressed into blocks. It is often used in curries since it absorbs flavors very readily. When sliced into cubes and deep fried, the cheese holds its shape very well. It can also be crumbled into a curry, taking advantage of the cheese's naturally crumbly nature. The non-melting cheese also appears in desserts and as a filling for stuffing.

Tofu is an acceptable substitute here. Some variations of this recipe includes cream, yogurt or whey to add richness. I have added two tablespoons of chopped cashews in the masala instead to add some richness.

Matar Paneer
Most paneer comes in 400 gm blocks.

1 block paneer ( 400 gm)
4 tb olive oil
2 cups green peas ( I used frozen peas)
1 tsp garam masala
1 tb chopped mint
1 tb chopped cilantro
1 1/2 cup pureed tomatoes

Masala:
1 medium onion - chopped
2 green chillies
1/2 cup water
1 tsp turmeric powder
1 tb coriander powder
5 cloves garlic - peeled
1 tb chopped ginger
2 tb chopped cashew nuts (optional)
1 tsp hot chili powder

Puree all ingredients in a blender and set aside.

Saute ingredients:
1/2 medium onion - chopped fine
1 tsp black mustard seeds
1 tsp whole cumin seeds
3 whole cardamom pods
1 cinnamon stick
salt to taste

Cube paneer to bite sized pieces. Heat 4 tb olive oil to medium heat (or ghee /clarified butter) if you want to make this decadent) in a sauce pan and brown paneer cubes. Set on a plate lined with some kitchen paper to drain some of the oil.


Using oil left in the pan, saute chopped onion until it starts to turn colour. Add black mustard seeds, cumin seeds, cinnamon stick and whole cardamom pods. Once the seeds start to pop, pour in the masala mixture into the pan. Stir well for 5 minutes then pour in pureed tomatoes, add salt and stir well. Cook covered for 10-15 minutes on medium low heat, stir occasionally. Add frozen peas and cook for another 5 minutes. Adjust seasonings. Add a few tablespoons of water if mixture looks dry. The gravy should be thick ( if not simmer with lid off for another 5 minutes ). Add fried paneer cubes, chopped fresh herbs and garam masala, stir well. Take off heat and serve with rice or naan. Makes 4/5 servings.