Mattar Paneer

Photograph by Sebastian John
Photograph by Sebastian John

Walk into any Indian restaurant that serves northern Indian cuisine and the ubiquitous deliciously creamy matter paneer dish will be on the menu. Cooking a good mattar paneer is quite a elaborate procedure. I came home very late today and did not have the patience to go through all the “rituals”. Also I was not in the mood to eat a heavy creamy dish…just wanted a fresh spicy snack. So this is my version of the mattar paneer. It took me less than 15 minutes to make it.

Ingredients (for 2 servings)

1. 5 or 6 pieces of cubed paneer.
2. 1/2 cup of green peas (mattar)
2. About 10 curry leaves.
4. 4 green chilies
5. Crushed black pepper.
6. Two teaspoons oil.
7. Salt to taste.

Sprinkle crushed black pepper and salt on the paneer and set aside. Slice the green chilies length wise.

Heat oil in a pan, toss the paneer into pan, and sear all sides till they turn slightly brown and the skin gets crispy. Remove the paneer and in the remaining oil fry the curry leaves and green chilies.

Toss in the green peas and stir-fry them on high heat for about 4 minutes. Add the paneer, one tablespoon of water (to deglaze) and saute all the ingredients on a high heat for additional two minutes.

Plate and serve..

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