Mattar Paneer recipe with basmati rice – Oooh, it’s getting very autumnal now. 2 and a half weeks till the clocks go back (Spring forward, Fall back), and 11 weeks 3 days till……………..shhhh, you know when.
I’m wanting warming foods – central heating for the body. Light and delicate foods are on their way out and it’s welcome back to hot, spicy and filling ones. Indian foods are some of the best ones for this time of year. Now, one of these days I’ll have to have a go at making Paneer, but, although it’s supposed to be really easy to do, I’m a bit chicken about it. I’d hate to waste all that milk and not get something useable out of it at the very end.
You can add Paneer to lots of different Indian dishes and Mattar Paneer is one of my favourites.
- 2 x packs of bought Paneer cheese
- 500g frozen Petit Pois
- 2 onions, roughtly chopped
- 2 tbsp curry paste
- 400g tin coconut milk
- 400g tin chopped tomatoes
- 1 tbsp garlic puree
- oil for frying
Heat up the oil in a large pan and fry the onions and the garlic puree until the onions are softened. Add the cubed Paneer cheese and stir occasionally until the cheese has browned. Add the petit pois. see also : How To Make Japanese Chicken And Shimeji Mushroom Rice
Add the curry paste and stir fry it to release the flavours. Add the tinned tomatoes and the coconut milk.
Turn the heat down to simmering and cook for 15 – 20 mins for the sauce to reduce. see also : How To Make Vegetarian Rice Cakes
This will concentrate the flavours. Now all that remains is to boil up some Basmati rice and serve.