Get to Know the famous delicacy of North India – Mattar Paneer
Matter Paneer’s translation is peas with cottage cheese. Matter Paneer is a three-ingredient dish. It is peas and cottage cheese cooked in a blend of tomato puree spiced in staple Indian spices. The preparation of this dish is simple. But the way it is cooked makes it richly flavored. This dish is popular in North Indian cuisine. It is made regularly in Delhi households that is the capital of India. It is light and nutritious. It is similar to the taste of shahi paneer. It can have vegan variation by switching cottage cheese with tofu. It uses little to no oil, is subtly spiced and has a sweet flavor.
The tomato puree coats the tongue, the pea bursts as refreshing bubbles, and the cottage cheese/ tofu smoothly melts in the mouth.
To have a wholesome experience pair it with a wheat flour Indian bread at some of the best Indian restaurants in Seminyak. For most Indians, the taste is nostalgic. The peas are a source of nutrition and cottage cheese is protein-packed. It is exclusive and delicious. Any person who wants the authentic taste of this dish should head down to the best Indian restaurant in Bali. Fresh peas are used to bring the authentic taste of home. Frozen peas can be defrosted.
Here is the secret recipe that Indians use to make the authentic Mattar Paneer. We will be requiring the following ingredients:
- 2 cups of cubed paneer
- ½ cup of peas (frozen/fresh)
- 1 large onion
- 2 garlic cloves
- One and a half cups of tomato puree
- 1 1/2 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin seed
- 1 bay leaf/tej patta
- 1 teaspoon garam masala
- 2 1/2 tbsp oil
- Salt to taste
- chopped coriander leaves for garnish
First of all, heat the teaspoon of oil in a pan and roast paneer pieces till they turn golden then grind the onion and garlic in a grinder for making the paste. Heat the remaining oil in the wok (Kadai), mix the cumin seed and bay leaf and let the cumin seeds splutter.
Mix the onion-garlic paste in the wok. Cook on medium-low heat till raw smell goes. Then add it in the tomato puree and cook till mixture reduces to half and oil is separated then, add all the spices with 1/2 cup of water. Cover it and let it cook for 2 minutes on medium heat.
At the end, add the cubes of paneer and peas with 1 cup of water. Cover it and let it cook for 8-10 minutes on low heat. Garnish with chopped coriander leaves to give the best and delicious presentation.