Paneer Mattar or Cottage cheese and green peas curry is an extremely popular meal option from north of India. It is delicious and highly nourishing recipe that is liked by kids and foodies.
This recipe is packed with loads of nutrients including proteins, healthy fats, antioxidants, minerals, and B vitamins. So, you can be sure to cover majority of your micro nutrients with this delicious and easy recipe.
However both paneer and mattar are hard to digest, hence this recipe should be consumed in moderation by all, specifically by kids. It is not recommended for dinner for the same reason. But makes for a great meal option for breakfast or lunch (ideally).
This recipe is good for vata balance and pitta balance but not recommended for kapha imbalance, Diabetes, PCOS and those looking to lose weight.
It is super easy and quick to make if you are running short on time. Just make sure that you clean and store your green peas before hand (or use frozen version) so that they are ready to use when you want to cook quickly.
Paneer Mattar | Cottage Cheese with Green Peas Curry
Equipment
- Heavy Bottom Pan
Ingredients
- 250 g Fresh Paneer
- 150 g Fresh or Frozen Green Peas
- 2 Medium Tomato
- 1 Medium Onion
- 3 Garlic Cloves
- 1½ inch Fresh ginger root
- 1 Dried Red Chili optional or sprinkle Black Pepper after cooking
- 1 Dried Bay leaf
- 1 Star Anise optional
- 1 Clove
- 2 tbsp Pure Oil for Cooking Ghee, Mustard Oil, Olive Oil, or Peanut Oil
- 1 tbsp Corn Flour optional if you wan to make the curry creamier
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Seeds Powder optional
- 1½ tsp Cumin Seeds Powder
- 1 pinch Asafetida or Hing
- 1½ tsp Rock Salt To Taste
- 3 cups Water For Cooking
Instructions
Preparing paneer and veggies
- Wash the paneer and press it a little to separate all water. Now cut the paneer into ½ inch cubes. Keep aside.
- Wash the green peas and keep aside.
- Pound ginger and garlic together to make paste
- Finely chop the onion and tomato. Keep aside.
- In a separate bowl, mix corn flour in 3 tbsp normal water and keep aside.
Cooking the curry
- Heat the pan and put 1 tbsp oil in it.
- Increase the heat and add paneer to it. Let the paneer be fried well on all sides by turning as required. Close heat and keep aside.
- Now heat the same pan again. There will be residual oil to be used for frying onion and garlic. If not, add some more.
- Once oil is slightly hot, add Asafetida, dried red chili, bayleaf, clove, and star anise. Stir for few seconds.
- Now add pounded ginger and garlic and onion. Stir till it turns golden brown.
- Now add salt, turmeric powder, cumin powder, and coriander seeds powder. Mix well for few more seconds.
- Now add chopped tomatoes and green peas to the pan. Mix well and cover for 2 mins.
- Now add corn flour, fried paneer, and water. Mix well and let it cook for 8-10 mins. Check that both paneer and green peas have turned soft.
- Serve with rice or chapati. Enjoy!
Notes
We would love to hear from you! If you try this recipe, do leave a comment and rate the recipe! Don’t forget to take a photo, tag @medhyaherbals, and hashtag it #medhyaherbals on Instagram. Eat Well, Feel Happy, and Look Awesome!