Ancient Recipe for Matar Paneer with Basmati Rice

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Matar Paneer with Basmati Rice contributed by Veronics Dabials of CTN News

I’m wanting warming foods – central heating for the body. Light and delicate foods are on their way out and it’s welcome back to hot, spicy and filling ones like Matar Paneer with Basmati Rice. Indian foods are some of the best ones for this time of year. Now, one of these days I’ll have to have a go at making Paneer, but, although it’s supposed to be really easy to do, I’m a bit chicken about it. I’d hate to waste all that milk and not get something usable out of it at the very end.

You can add Paneer to lots of different Indian dishes and Matar Paneer is one of my favorites.

  • 2 x packs of bought Paneer cheese
  • 500g frozen Petit Pois
  • 2 onions, roughtly chopped
  • 2 tbsp curry paste
  • 400g tin coconut milk
  • 400g tin chopped tomatoes
  • 1 tbsp garlic puree
  • oil for frying
Mattar Paneer ingredients

Matar Paneer ingredients

Heat up the oil in a large pan and fry the onions and the garlic puree until the onions are softened. Add the cubed Paneer cheese and stir occasionally until the cheese has browned. Add the petit pois.

Add the peas

Add the peas

Add the curry paste and stir fry it to release the flavours. Add the tinned tomatoes and the coconut milk.

Add the tomatoes and coconut milk

Add the tomatoes and coconut milk

Turn the heat down to simmering and cook for 15 – 20 mins for the sauce to reduce.

Concentrated flavours

Concentrated flavors

This will concentrate the flavors. Now all that remains is to boil up some Basmati rice and serve.

Mattar Paneer with Basmati Rice

Matar Paneer with Basmati Rice

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