One of my favorite Indian creations is mattar paneer, the classic paneer cheese and pea curry. I never fail to order the dish when dining out at Indian restaurants because I am fascinated by the multitude of variations and can rarely resist pleasurable mouthfuls of tender paneer and peas, cooked in an aromatically spiced tomato sauce. The following version of mattar paneer is adapted from Yamuna Devi's wonderful Lord Krishna's Cuisine.
The addition of fresh mint makes this an especially unique and appetizing version, and I highly recommend using fresh herbs instead of dried. But the best part of this recipe is frying cubes of paneer cheese until a golden brown chewy crust surrounds the creamy milky inside. Yum! Do take to cook the peas just to the point where they will pop in your mouth with every delectable bite.
This mattar paneer goes very nicely with cracked black pepper rice, any Indian flatbread and a vegetable dish for a satisfying vegetarian dinner.
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on April 26, 2007
Fragrant and creamy spiced paneer cheese with peas — an Indian classic
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