This recipe for Paleo Mattar Paneer is rich, creamy, saucy and slightly spicy. Traditionally, mattar paneer is a tomato based curry made with green peas and paneer, also known as farmer’s cheese. My recipe calls for paleo paneer, a dairy-free substitute for cheese.
The recipe for the pea curry is listed below and it’s absolutely delicious on it’s own. The paneer recipe is in my new eBook, South Asian Persuasion: 100+ Paleo-Friendly Indian Recipes. One thing you should know about the paneer is that it is not vegetarian. I use grassfed gelatin in the recipe and while you might be able to use a vegetarian gelatin substitute, I’ve never tried that so I can’t say for sure. Don’t want to buy my book? Then add white potatoes to the curry and make a creamy aloo mattar (potato pea curry) instead.
Mattar paneer is an easy dish to make. I’m talking easy peasy 😉 The easiest way to make this dish or any Indian dish is to prepare all of the ingredients before you begin. Gather the spices together in a bowl. Chop the onion, garlic, ginger and tomato. Then, just follow the steps. You’ll have a big bowl of savory deliciousness in no time.
Want to try my paleo Paneer? Then check out my eBook, South Asian Persuasion: 100+ Paleo-Friendly Indian Recipes!
- Dairy-free Paneer (recipe in South Asian Persuasion)
- 2 tablespoons ghee
- ½ teaspoon cumin seeds
- 1 onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1-inch ginger, roughly chopped
- 1 Serrano, roughly chopped
- 2 large tomatoes, roughly chopped
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- Pinch of fenugreek leaves (kasoori methi)
- 2 cups water
- 2 cups frozen green peas, rinsed
- ¼ cup coconut cream (Place a can of full-fat coconut milk in the fridge overnight)
- Melt ghee in a dutch oven or heavy pot over medium-high heat, add cumin seeds and once they begin to splutter, add the onions.
- Stir-fry the onions for 5 minutes, or until they begin to brown. Then add the garlic, ginger, Serrano pepper, and stir-fry for 1 minute.
- Add the tomatoes, stir-fry for 5 minutes, then turn off the heat.
- Add this mixture to a blender (or use your immersion blender), and blend until smooth. Pour this back into the pot, over medium heat.
- Add the spices, stir, then add the water and the peas. Bring the mixture to a boil, then reduce the heat to medium and cover with a lid. Cook for 10 minutes, stirring at the halfway mark.
- Stir in the coconut cream and turn off the heat.
- Add the paneer right before serving. The paneer will soften, but should not completely melt unless the curry is too hot.