Heavenly paneer in every mouthful!

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A special request from my friend Bhavna ~ she asked me a while ago for my mattar paneer recipe and yesterday it happened to be her birthday and I made it in the evening. Shame I couldn’t eat with her but thought of her on her special day.

We’ve come a long way from working together and planning to have lunch together whilst at work in our very small cubby hole of a staff room! We would treat ourselves to burger and chips and chat about lifes little and big things! Those were the days!!! It’s been a while since I’ve seen you my friend but your very much in my thoughts. Hope you enjoy this dish and have many more wonderful birthdays to come, lots of love D xxxx

Also a quick hello to my sister-in-law who had the fantastic idea to grate the paneer in this recipe, thank you! I’m just loving how we learn from one another!

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INGREDIENTS

200g paneer grated
3 cups frozen garden peas
60ml tomato passata/crushed tomato
1 medium onion finely chopped
3 garlic cloves crushed
½ tsp grated fresh ginger
1 green chilli chopped finely
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
2 tsp coriander and cumin powder
¼ tsp turmeric powder
⅓ tsp garam masala
¾ tsp salt or more to taste
1 heaped tsp shahi paneer masala
squeeze of fresh lemon juice
½ cup of water
Handful of chopped fresh coriander
1 tbsp sunflower oil

METHOD

• Heat the oil in a large non stick saucepan along with the mustard,cumin seeds and asafoetida. Once the mustard seeds start to pop gently mix in the onion, chilli, garlic and ginger and stir fry on a low heat

• Once the onion starts to brown off pour in the tomato passata and stir well. Add all the dry spices and seasoning and combine well. Cover and simmer on a low heat for 6-8 minutes

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• Carefully place the paneer into the tomato base and mix in gently as not to avoid it mushing

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• Once the paneer starts to cook it will absorb the moisture so pour in water and stir. Cook on a low simmer for a few minutes and then stir in the peas

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• Cover and simmer for a further 10-15 minutes, check seasoning – you may wish to add a little more salt and paneer masala to boost the curry. If it still lacks moisture add a little water too

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• Garnish with fresh coriander and serve with an Indian bread of your choice

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36 thoughts on “Heavenly paneer in every mouthful!

  1. Oh, I just love paneer Dimple. Saag paneer is one of my favourites, but I also love it with peas. I will be trying this out when I next cook a yummy Indian meal. 🙂

  2. I make paneer with peas but in the standard cube way! I’m liking your idea of grating paneer very much as you can get more flavour coated on each paneer!! Will def try this out 🙂 Thanks! xx

  3. I adore paneer. I’ve never eaten it grated before though… our local restaurants cube it up for most of their paneer dishes. The grated paneer sounds wonderful though, as you say… you get plenty of cheesy goodness in every mouthful. I am definitely going to make this very soon. Yum!

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