Mattar paneer is usually flavored with coriander leaves.
Mattar paneer, or mutter paneer, is an Indian vegetarian dish that combines paneer, which is a type of soft cheese, and peas in a rich, thick curry. It is primarily a North Indian dish that originates from Punjab but can be found throughout India. Mattar represents peas, while paneer represents cheese. It is similar to aloo mattar, which uses potatoes, or aloo, instead of paneer, and also palak paneer, a spinach-containing dish. Usually mattar paneer is served for lunch or dinner with different types of Indian bread.
Mattar paneer is an Indian vegetarian dish that combines soft cheese and green peas in a curry sauce.
While it is usually eaten with breads such as naan, parathas, kulchas, and rotis, some prefer to eat mattar paneer with mild-flavored rice preparations such as ghee rice, jeera rice, pulao, and steamed basmati rice. Malai mattar paneer contains cream, or malai, which is usually added towards the end of the cooking process. Another variation called raw paneer butter masala uses butter in the recipe instead of oil. The dish is very easy to make from scratch, and many prefer to make their own fresh paneer for the dish.
Creamy yogurt and fresh herbs are nice additions to a mattar paneer curry.
Paneer, or cottage cheese, is prepared in advance by boiling milk and mixing it with a certain amount of lemon juice. This causes the milk to curdle and the cheese and whey to separate. The cheese is then placed on a muslin cloth, squeezed to remove all liquid, and drained. The crumbly cheese thus obtained is wrapped in aluminum foil and placed on a weight. It is left overnight in the refrigerator to harden slightly; Fresh paneer made this way can be used for cooking the next day and is cut into bite-sized cubes.
Some prefer to buy ready-made paneer cubes from stores. Either way, the cubes are first sautéed in oil until golden brown and then placed on a paper towel to remove excess oil. The other main ingredients in mattar paneer include onions, tomatoes, ginger-garlic paste, and peas. Some of the spices that give the dish its delicious flavor are cumin powder, turmeric, garam masala, and coriander powder. The ground onion forms the base of the sauce to which the tomato paste and all the other ingredients are added.
The dish is left to boil until the sauce thickens and is garnished with coriander leaves. Raw paneer is usually eaten hot and tastes best when served immediately. Some cooks may add other seasonings, such as paprika or cayenne pepper, for added color and flavor. Other recipes also use yogurt to thicken the sauce. An extremely easy dish to make at home, especially with ready-made paneer cubes, it’s a favorite choice of many housewives when cooking a potluck meal.