Matar Paneer without onion and garlic
Jain or Satvik style Indian cooking eschews the use of onion and garlic. This automatically alters the style of seasoning. This is the preferred culinary style for my husband’s family. I cook a few things seasoned this way, when they visit. But my repertoire of main dishes is not huge. A couple of weeks ago, I made this Matar Paneer without onion and garlic. I loved the way it turned out. As did my paneer loving daughter. And now I have to save this recipe for posterity. Using homemade paneer does make a difference. It is softer, but this will work with any paneer you have on hand. It will work with tofu as well.
My Story of Saatvik Matar Paneer
Careful use of hing or asafetida and a finish using dried fenugreek or kasuri methi gives this dish deep and simple flavors. The last few days have been hectic as I am closing out work to move to something new. With a sort of break in the mix. The last week I almost wanted to finish everything. After some soul searching on Friday, I realize that I can do what I can do and the rest will be on someone else’s dime.
I have been better about getting to the gym. I have also been pretty good about getting in my quota of walking steps. It is not so much that I have lost 30 pounds. While that would be nice, I still feel energized after a little exercise. It is almost like I am able to do something for myself. Trackers and tools such as Fitbit help. At least, for someone like me. I relish routines and simple targets. As I winddown this week, my goal is to stay calm and focused.
And for you I offer you my newest Matar paneer recipe. Matar Paneer for the uninitiated is soft Indian cheese (paneer), cooked with peas (matar) in a tomato based gravy. If you are looking for an instant pot version, you can try this one. And if you are looking for a primer on how to make paneer, that is also available.
Ingredients
- 1 cup chopped or canned tomatoes
- 1 green chili
- 2 tablespoons oil
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon hing or asafetida
- 1 tablespoon minced ginger
- 1 teaspoon powdered coriander
- 1 teaspoon powdered cumin
- 1 teaspoon salt
- 1 and 1/2 cups cubed paneer
- 1 cup frozen green peas
- 1/2 cup coconut milk or light cream
- 2 teaspoons dried fenugreek leaves
- Chopped cilantro to finish
Instructions
- Place the tomatoes and green chilies in a blender and puree until smooth.
- Heat the oil in a cooking pot and add in the whole cumin seeds and wait until the seeds sizzle.
- Add in the asafetida and the ginger and sauté for about 1 minute.
- Stir in the powdered coriander and cumin and cook for another minute.
- Add in the pureed tomato and the salt cook for 5 to 7 minutes until the mixture thickens considerably.
- Add in the paneer, peas and the coconut milk or cream and simmer for 2 to 3 minutes until the peas are cooked through.
- Stir in the fenugreek leaves. Serve garnished with cilantro.