Whenever milk goes on sale, I buy a gallon or two of whole milk and make paneer. My son prefers Paneer Makhni or some other form of paneer in a gravy, but my first love is and always has been Matar Paneer (peas and paneer curry). Although I must admit that Saag paneer is now possibly in a tie position for my favorite paneer dish. However today I’m making Matar Paneer, so here goes.
- 1 c paneer
- 1 c peas, fresh or frozen (never canned!)
- 1/2 c onion
- 1/2 c tomato, finely chopped
- 1/4 tsp garam masala
- 1/4 tsp coriander powder
- 1/4 tsp turmeric
- 2 cloves minced garlic
- 1/4 tsp cayenee
- 3 T ghee
- 1 tsp salt
- 1 1/2 c paneer whey or water
- Pan fry the paneer cubes (about 1″ cubes) using as little oil or ghee as possible. In my Scanpans I can do this without any oil at all, and usually do. Just brown the cubes on at least 2 sides, or all 4 if you have the patience. Set aside.
- Heat the ghee over a low-medium heat. Add the onions and garlic and fry gently til the onions soften and begin to turn golden.
- Add the turmeric, salt, garam masala, and coriander powder and fry about a minute longer.
- Add the diced tomatoes and cook until they begin to soften.
- Add 1/2 c of the whey and simmer for about 5 mins until the tomatoes become a pulpy sauce.
- Add another 1/2c of whey and the peas, cover, and simmer until the peas are cooked. If you are using fresh peas from the garden, you may need to add another 1/2 c of whey to fully cook them (frozen peas will cook faster).
- Remove the lid, add the paneer, and cook, stirring gently, until the remaining liquid has been absorbed by the paneer or has cooked down.
- Garnish with chopped cilantro and serve with rice, puri, or chapati.