During the Diwali season, paneer (a soft, crumbly cheese) is on sale at which time, I stock up on a couple of packs. A favourite ingredient that both my sons enjoy especially when paired with matar or mutter (green peas). Quick and easy to prepare with frozen peas and paneer from the store within 30 minutes. This North Indian dish is cooked with butter in a rich, creamy tomato-based sauce and flavoured with various spices. Mildly spiced and truly delectable, served with naan, parathas, rotis or even rice.
Green peas are a powerhouse packed with vitamins, minerals and fibre. They are loaded with antioxidants and anti-inflammatory nutrients. Also, regulate blood sugar, a good source of omega-3 fat in the form of alpha-linolenic acid making them heart healthy. So next time, don’t underestimate the small green pea.
Paneer is a fresh and unripened cheese that is made by curdling hot milk with an acid (lemon juice, vinegar or yogurt). The milk gets separated into curds and whey (liquid), which is drained out through a cheesecloth. Shaped into a block, the paneer is wrapped tightly and kept under weight to get rid of any excessive liquid. For firmer paneer, it is weighed down for a longer time. To improve the appearance and texture of the cheese, it can be soaked in ice-cold water for a couple of hours. A high protein food, paneer is rich in minerals like calcium, phosphorus and magnesium essential for the healthy bone growth and development. Versatile, easy to prepare, digest and can be used as a meat substitute.
Green peas are a powerhouse packed with vitamins, minerals and fibre. They are loaded with antioxidants and anti-inflammatory nutrients. Also, regulate blood sugar, a good source of omega-3 fat in the form of alpha-linolenic acid making them heart healthy. So next time, don’t underestimate the small green pea.
Paneer is a fresh and unripened cheese that is made by curdling hot milk with an acid (lemon juice, vinegar or yogurt). The milk gets separated into curds and whey (liquid), which is drained out through a cheesecloth. Shaped into a block, the paneer is wrapped tightly and kept under weight to get rid of any excessive liquid. For firmer paneer, it is weighed down for a longer time. To improve the appearance and texture of the cheese, it can be soaked in ice-cold water for a couple of hours. A high protein food, paneer is rich in minerals like calcium, phosphorus and magnesium essential for the healthy bone growth and development. Versatile, easy to prepare, digest and can be used as a meat substitute.
Matar Paneer Butter Masala
(Serves 4)
Ingredients:
200 grams paneer
2 cups fresh or frozen peas
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 1/2 teaspoons coriander powder
2 teaspoons garam masala powder
a pinch of dried fenugreek leaves
1/2 cup cream
1/2 cup water
a pinch of sugar
oil for greasing the pan
2 tablespoons butter
salt
Grind to a paste with 1/2 cup water
1 onion
2 tomatoes
4 long green chillies
4 large cloves of garlic
1/2-inch piece of ginger
10 cashewnuts
Method:
Cut paneer into cubes. Lightly grease a non-stick skillet with oil and shallow fry the cubes until light brown on both sides. Drain on absorbent paper towels and set aside.
Heat butter in a pan and cook the ground paste well. Stir in turmeric powder, chilli powder, cumin powder and coriander powder. Rinse the blender jar with 1/2 cup water and add to the pan. Mix in the peas, cover and cook for a couple of minutes. Incorporate the paneer, fenugreek leaves, garam masala powder, salt and sugar. Simmer for a couple of minutes at which time, the gravy will thicken. Finish with cream and cook for few seconds.
Serve hot with naan, parathas, rotis or even rice.
Note:
(Serves 4)
Ingredients:
200 grams paneer
2 cups fresh or frozen peas
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 1/2 teaspoons coriander powder
2 teaspoons garam masala powder
a pinch of dried fenugreek leaves
1/2 cup cream
1/2 cup water
a pinch of sugar
oil for greasing the pan
2 tablespoons butter
salt
Grind to a paste with 1/2 cup water
1 onion
2 tomatoes
4 long green chillies
4 large cloves of garlic
1/2-inch piece of ginger
10 cashewnuts
Method:
Cut paneer into cubes. Lightly grease a non-stick skillet with oil and shallow fry the cubes until light brown on both sides. Drain on absorbent paper towels and set aside.
Heat butter in a pan and cook the ground paste well. Stir in turmeric powder, chilli powder, cumin powder and coriander powder. Rinse the blender jar with 1/2 cup water and add to the pan. Mix in the peas, cover and cook for a couple of minutes. Incorporate the paneer, fenugreek leaves, garam masala powder, salt and sugar. Simmer for a couple of minutes at which time, the gravy will thicken. Finish with cream and cook for few seconds.
Serve hot with naan, parathas, rotis or even rice.
Note:
- No extra water was added besides the 1/2 cup in grinding the paste and 1/2 cup to rinse the blender.
- If desired, tomatoes can be blanched in hot water, skin removed and then ground into a paste.
