This recipe for 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. With my recipe, you can use regular paneer OR dairy-free paneer.
The recipe for the pea curry is listed below and it’s absolutely delicious on it’s own. The paneer recipe is from my paleo Indian eCookbook, South Asian Persuasion: 100+ Paleo-Friendly Indian Recipes. but you can also find it here on my blog! One thing you should know about my paleo 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 it that way so I can’t say for sure. If you’d prefer a paneer-free recipe, then just add white potatoes to the curry instead for a creamy aloo mattar (potato pea curry).
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.Print
- Paneer or Dairy-free Paneer
- 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.
- Stir in the paneer and cook until heated through – if using dairy-free paneer stir it right before serving. Dairy-free paneer will soften, but should not completely melt unless the curry is too hot.