Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)
Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.
Servings: 2
Ingredients
- ¼ cup ghee or neutral oil
- ½ pound paneer or extra-firm tofu, cut into 1-inch cubes and patted very dry
- 1 medium yellow onion finely chopped
- ½ teaspoon ginger paste or freshly grated ginger
- ½ teaspoon garlic paste or freshly grated garlic
- 1 teaspoon cumin seeds
- ¾ teaspoon kashmiri chile powder or other red chile powder
- ¼ teaspoon turmeric powder
- 3 medium plum tomatoes finely chopped
- 1 teaspoon fine sea salt
- 2 tablespoons cashew butter
- 8 ounces frozen green peas (no need to thaw) or fresh green peas (about 1¾ cups)
- 3 tablespoons heavy cream or cashew cream (optional)
- ½ teaspoon garam masala
- rice or roti for serving
Instructions
Fry the paneer:
- Heat the ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted.
- Lower the heat to medium and lightly fry the paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes.
- Remove and set aside on a plate lined with a paper towel.
Make the gravy:
- In the same frying pan or wok, add the onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until the onions are translucent.
- Add the cumin seeds, chile powder, and turmeric, and stir until fragrant, about 30 seconds to 1 minute.
- Stir in the tomatoes and salt.
- Add ¾ cup water.
- Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.
Finish and serve:
- Lower the heat to medium-low, and stir in the cashew butter.
- Add the peas and paneer. Stir to combine.
- Simmer for 5 minutes or until it reaches your desired thickness.
- Top with heavy cream in a swirl, if you like.
- Sprinkle with garam masala.
- Serve with rice or roti.
Notes
Useful user comments:
- Store-bought paneer can be rubbery. Soak the paneer cubes in hot tap water for 20 minutes, drain and pat dry before pan frying.
- Much less work and mess: toss the paneer cubes in melted ghee or butter and salt then roast them on parchment paper lined cookie sheet in a 425 degree oven for about 30 minutes. Check them every 5-7 minutes and take them out when they’re as firmed and browned as you like.
- I used canned tomatoes (12oz whole plum tomatoes, I chopped) which worked out well. I found the end result to need more liquid. Added 1/2 cup more water but could have used even more.
- Double the spices.
- I sauté curry leaves first and then green chilies. Then I add diced onions, garlic and ginger pastes. Sauté till golden. Add cumin, coriander, red chili powder, haldi (turmeric) and salt. Then I add paneer which may or may not be fried first. Sauté and then add either 1/2 cup water or milk, cover and cook gently. Then I add baby peas. I often add a sprinkling of fenugreek for added flavor. Add coriander leaves and the dish is ready.