Matar Paneer

Matar paneer is one of the most common curries of North-India. As usual I am going to talk about the easiest and least time-consuming method of preparation.

Matar paneer as the name suggests is made out of green peas (matar) and south-Asian cheese (paneer). Paneer is prepared by curdling heated milk with lemon juice. 

Ingredients

(1) Half Kilogram paneer/Indian cheese.

(2) 250 to 300 grams of green peas/matar. If you don't like matar, put lesser quantity. If you like matar, then put more :-D

(3) Three Onions, Two green chillies.

(4) Two potatoes (my mother's only saviour in the entire dish, put only for her:-D)

(5) Tomato puree or two finely chopped tomatoes (without seeds)

(6) Ginger paste. A bit of garlic paste, if desired.

(7) Salt, Sugar

(8) Mustard powder, Methi powder, Dhania powder, Jeera/Cumin powder, Kashmiri mirch.

(9) Two teaspoon vegetable oil

Method of preparation

• Add a little bit of salt to chopped onions and potatoes and keep aside. You could put a little salt on green peas too but typically green peas are very soft and don't take too much time to boil.
• Cut the paneer (non-melting farmer cheese of India) into pieces and put them in lukewarm water. Not only does it clean the paneer (since its bought from the market) but also softens it.
  
• Put two teaspoon of oil in a pot/pan and heat it.
• Add finely chopped, fresh onions in it and fry till they are light brown in colour. Instead of chopped, you could use a paste of onions and ginger here. Add very little of garlic, if desired. Garlic heats up the body.
• Add half teaspoon of spices - mustard/haldi powder, cumin/jeera powder, a pinch of methi powder
• Add kashmiri mirch for colour. Add two green chillies. Stir on low flame till everything mixes well. (Don't burn it though :-D).
• Add tomato puree or chopped tomatoes in it and stir. Add finely chopped potatoes in it and stir.
• Add water, 1/2 teaspoon of salt, a pinch of sugar and put the lid and let it cook for 5 to 10 minutes.
• Add matar/green peas in the curry and let it boil till the green peas and potatoes are soft.
• Finally when the curry is ready, taste it for salt and add salt/chillies accordingly.
• Add paneer to it and let it boil for some time, till the paneer absorbs the curry. Test for salt again.
• Put out of flame and eat with Roti or Paratha or even Jerra rice. :-D