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Kadhai Mattar Paneer – Cottage Cheese an Peas in Gravy

Kadhai Mattar Paneer – Cottage Cheese an Peas in Gravy

Luscious cubes of cottage cheese in a lovely cashew gravy garnished with dried fenugreek leaves promises to be a runaway hit.
By Priya Sreeram

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.

See Also
Paneer Kadai Recipe

Serve it hot with rotis/phulkas/parathas (Indian Flat Bread), tortillas or rice.

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Kadhai Mattar Paneer


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  • Author: Priya Sreeram
  • Total Time: 1 hour 45 minutes
  • Yield: 4

Description

Luscious cubes of cottage cheese in a lovely cashew gravy garnished with dried fenugreek leaves will promise to be a runaway hit .


Ingredients

  • Cottage Cheese / Paneer – 400 grams
  • Onion – 3 – large – thinly sliced
  • Green Peas / Mattar – fistful
  • Tomato – 3 – small – finely chopped
  • Bell Pepper (Green) – 1/2 – finely chopped
  • Cashew Nuts – a fistful
  • Garlic – 3 pods- large
  • Green Chili – 1 to 2 – to taste – finely chopped
  • Coriander Powder – 2 teaspoons (used store bought else dry roast coriander seeds & grind them into a fine powder)
  • Red Chili Powder – 3-4 tsp – to taste
  • Garam Masala Powder – 2 tsp – to taste – store bought
  • Dried Fenugreek Leaves / Kasoori Methi – 1 tbsp
  • Salt – as per taste
  • Cooking Oil – 2 tsp
  • Water – as required

For the Marinade

  • Yogurt / Curd – 2 to 3 tablespoon
  • Red Chilli Powder – 1 1/2 tsp – to taste
  • Salt – a little

Instructions

  1. Start with marinating the cottage cheese.Cut them into cubes, and mix with the yogurt/curd, little salt , red chili powder and let it rest in the fridge for about 90 minutes.
  2. Boil the peas in microwave or on the stove, strain water & keep aside.
  3. Making the base for the gravy is the next step. Heat 1 tsp oil in a pan. Add the green chillis, garlic,half of the sliced onions, tomatoes & cashew nuts and stir till they start changing color. Take off flame, let it cool and transfer the mix to a blender. Add garam masala, coriander powder and blend until you get a smooth paste. Add little water if required.
  4. Again, heat 1 tsp oil, add the remaining cut onions & satué for 30 seconds & add the capsicum. Add the pureed blend to the onion-capsicum in the pan and give it all a nice mix. Let it cook on medium-high flame for at least 5 minutes or till the raw smell evaporates. You can add around 1/4 to 1/2 cup of water to it & let it boil.
  5. Meanwhile – take half cup of warm water. Add the dried fenugreek leaves & let it rest for a few minutes.
  6. Take the marinade from the fridge and tip it to the gravy cooking it on medium flame. It has to cook for around 2-3 minutes.
  7. Add the boiled peas, dried fenugreek to it . Mix well and once it simmers take it off flame.
  8. Serve it hot with rotis/phulkas/parathas (Indian Flat Bread) ; tortillas or rice.
  • Prep Time: 90 mins
  • Cook Time: 15 mins
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