Matar Paneer – Indian curried peas and cottage cheese

I truly believe in the power of involuntary memory. Sometimes, just the scent, sound or taste of something can have the power to literally transport you to some old memories.

Yesterday, while cooking Mater Paneer after ages, I suddenly found myself transported back to my mom’s kitchen in Delhi. She has always been my inspiration in the kitchen, and her cooking is legendary in our household. This was the very first dish that I remember cooking with her for my dad’s birthday.

Mattar paneer is a delectable combination of soft green peas and cottage cheese cooked in a creamy curry paste… caramelized onions and tomatoes cooked with garam masalas and then counter-balancing those flavors with cilantro and a dash of cream.

The cornerstone of this recipe is the curry paste. You can prep the curry paste for this ahead of time to make it a more week-night friendly. I make the curry paste first, then typically add things to it. You can serve it over rice, or with a side of naan or flatbread.

Ingredients: Serves 4

1 cup of cubed paneer
2 cups of frozen sweet green peas

1 inch ginger, chopped
2 garlic cloves, minced
½ cup onion, finely chopped
1 cup tomato puree

½ tsp coriander powder

½ tsp cumin powder

½ tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala
1 tbsp half n half
1 tbsp ghee
Salt to taste
Chopped coriander for garnish

On a non stick pan, shallow fry paneer cubes. There is no need to add oil for this as paneer has some fat content.

Heat ghee in a thick bottom pan. Add ginger and garlic. Cook for about few seconds and then add onions.

Turn heat to medium low and cook the onion, ginger, garlic until all the water has evaporated and the onions turn light brown.

Turn the heat off and grind the ingredients into a fine paste.

Pour the paste to the same pan and cook it over medium low heat. Add coriander powder, red chili powder, turmeric powder, cumin mix it all together and then add salt.

Adding salt at this time will help loosen the paste a little and ghee will start separating. That's when you know that the paste is cooked.

Now add tomato puree and let it cook for about 3-4 minutes. When all the excess water evaporates from the tomato, add garam masala.

Add the peas and half n half, mix well and cover with the lid. At this point add little water to set the consistency of your curry.

Once the peas are close to being done, add the paneer. Cover the lid again and cook for about 3-4 minutes.

Turn off the heat and let it sit for 5 – 6 minutes before you serve. Garnish it with chopped coriander leaves.