Mattar paneer is a North Indian dish consisting of peas and paneer, which is typically in a tomato based sauce. I tried a twist on this to create a creamy gravy. It was one of the best vegetarian dishes on my list, so I will be using this if I have guests over. Use soft paneer as the texture compliments the creamy dish. It is usually enjoyed with any Indian bread 🙂

Time: 

• Prep time – 15 minutes
• Cook time – 20 minutes

Ingredients: 

• Paneer (Bite Sized Pieces) – 400 g
• Green Peas (Cooked) – 1/2 cup
  • I use frozen peas. Follow the instructions on your package to cook it and keep it ready
• Large Red Onion (Finely chopped) – 1
• Roma Tomatoes (Finely chopped) – 2
• Ginger Garlic Paste – 2 tsp
• Coriander Powder – 1.5 tsp
• Kashmiri Red Chilli Powder – 3/4 tsp
• Garam Masala Powder – 1/4 tsp
• Turmeric Powder – 1/8 tsp heaping
• Kasuri Methi – 1 tbsp
• Milk (2% reduced) – 1 cup
• Heavy Cream – 1.5 tbsp
• Extra Virgin Olive Oil – 2 tbsp
• Salt as per taste

Method: 

1. Heat the oil in a pan. Saute onions in ginger garlic paste until the turn golden brown
2. Add the tomatoes and Kasuri methi. Sauté until the tomatoes are soft
3. Add 1/4 cup water. Mix for 3 minutes
4. Add the masalas and salt. Mix for 3 minutes
5. Add the milk and cream. Mix well for 2 minutes
6. Put it all in a blender. Blend for 10 seconds (you don’t want a smooth puree, but a chunky mixture)
7. Add the cooked peas and paneer pieces (no need to fry or boil prior to adding). Mix on medium-low heat for 2 minutes
8. Taste to check if the paneer is soft. Then enjoy 🙂