Mughlai Peas and Paneer (Indian Cheese) Curry
Mughlai Matar Paneer
This is a slightly richer version of the traditional Matar Paneer that is very popular in North India.
Pictures by Heather Gregory.
Serves 6-7.
Edited May 2023
Ingredients
- 250 gm. Paneer cheese, cut into cubes
- 200 gm. shelled, fresh peas or frozen peas
- 3 tbsp. oil
- 2 large black/brown cardamoms
- 2 bay leaves
- 5-6 pepper corns
- 4-5 cloves and a small piece of cinnamon stick
- 200 gm. or two medium sized onions, peeled and finely chopped or grated*
- 1 inch piece of ginger, peeled and grated*
- 2-3 cloves of garlic, peeled and crushed or grated* (*these three can be chopped together in a food processor)
- 1 1/2 tsp. coriander powder
- 1/2 tsp. turmeric powder
- 1/4 tsp. chilli powder
- Salt to taste
- 250 gm. (2-3 medium) tomatoes, pureed in a blender
- 2 tbsp. melon seeds**
- 5-6 cashew nuts** (**these two can be ground together)
- 1 tbsp. dry methi (fenugreek) leaves, sold as Kasoori methi in Indian shops.
- 1 tbsp. butter
- 1/2 tsp Garam Masala
- A handful of fresh coriander leaves, chopped finely
Instructions
- Heat oil in a pan and lightly fry peas. Drain and keep aside.
- To the same oil, add bay leaf, cardamom, pepper corns, cinnamon stick, cloves and bay leaf. Stir for a few seconds and add onion, ginger and garlic. Fry until nicely browned. Add 2 tbsp. water and fry again, until oil separates from the mass.
- Add coriander, chilli powder, turmeric, salt, fry for a few seconds.
- Add tomatoes and ground melon/cashew nuts, methi leaves and butter. Fry until oil separates.
- Add peas, paneer and 1 1/2 cups of water. Pressure cook for one full whistle/pressure. Allow to cool. If you do not have a pressure cooker, simmer until peas are cooked. You may need 2 cups of water.
- Open pressure cooker and add garam masala
- Serve garnished with coriander leaves, with fresh Chapatti or Paratha.