My daughter’s love for paneer (cottage cheese) in any form is well known, and this dish was dot on to warm her heart & our hearth. The recipe courtesy kavita @ Edible Entertainment was tweaked to suit our palate.
Serve it hot with rotis/phulkas/parathas (Indian Flat Bread), tortillas or rice.
PrintKadhai Mattar Paneer
- Total Time: 105 minutes
- Yield: 4 servings 1x
Description
Luscious cubes of cottage cheese in a rich cashew gravy garnished with dried fenugreek leaves, perfect for pairing with Indian flatbreads or rice.
Ingredients
Units
Scale
- 400 grams Cottage Cheese (Paneer), cut into cubes
- 3 large Onions, thinly sliced
- Fistful of Green Peas (Mattar)
- 3 small Tomatoes, finely chopped
- 1/2 Green Bell Pepper, finely chopped
- Fistful of Cashew Nuts
- 1/2 cup Yogurt (Curd)
- Salt, to taste
- Red Chili Powder, to taste
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
- 2 tablespoons Oil
- 1 teaspoon Cumin Seeds
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- Water, as needed
Instructions
- Marinate the paneer cubes with yogurt, a little salt, and red chili powder. Let it rest in the fridge for about 90 minutes.
- Boil the green peas in the microwave or on the stovetop until tender. Set aside.
- Heat oil in a kadhai or deep pan over medium heat. Add cumin seeds and let them splutter.
- Add sliced onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Stir in the chopped tomatoes and cook until they become soft and mushy.
- Add the chopped bell pepper and sauté for a couple of minutes.
- Grind the cashew nuts into a paste with a little water and add to the pan. Cook for 2-3 minutes.
- Add turmeric powder, coriander powder, garam masala, and salt. Mix well.
- Add the marinated paneer cubes and boiled peas. Stir gently to coat them with the gravy.
- Sprinkle dried fenugreek leaves and mix. Add water to adjust the consistency of the gravy as desired.
- Simmer for 5-7 minutes, allowing the flavors to meld together.
- Serve hot with rotis, phulkas, parathas, tortillas, or rice.
Notes
For a richer flavor, you can add a tablespoon of cream before serving. If you prefer a spicier dish, increase the amount of red chili powder. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 22
- Carbohydrates: 20
- Fiber: 4
- Protein: 18
- Cholesterol: 40
