Matar Paneer (Green peas and paneer)

So, a few days ago, I learned that my little boy loves this little concoction of beautiful green peas and one of his favorite ingredients - paneer! You can imagine my delight since he usually is not a big fan of peas.

Matar paneer is one of the most popular dishes in India. It is known to be of Punjabi origin, where paneer has been used predominantly. Paneer is basically connected to the Punjab region of India. Many loved recipes originate from here - malai kofta, palak (spinach) paneer, paneer makhanwala, paneer tikka masala and the list is endless. Most Indian restaurants in the US serve these dishes along with the Indian flatbread, naan. There are other flatbreads this is served with - rotis, puris, etc.

In my house, paneer is very popular. My OH (other half) LOVES paneer in any form and he has passed on this love to my children as well. Due to fat content of paneer, I try to limit the use of it to maybe once a month. However, when it's paneer time, it's also a dinner time celebration.

The restaurant versions of many of these dishes is laden with cream, ghee (clarified butter) and who knows what else. My home-cooked versions of the same dishes are minus the extra calories, but not minus the flavor. In fact, when made with the freshest ingredients, these dishes bring out all the flavors and colors of the beautiful vegetables and spices used. Instead of the heavy cream used in traditional matar paneer, I used low-fat yogurt. Also, in the traditional recipe, there are no red peppers. I added them for some extra color and turned out they added a whole lotta flavor as well. So, if my recipe for a low-fat, "restaurant-style" matar paneer sound like an oxymoron, I am pretty sure you'll be convinced if you ever try this recipe... So please try it and do let me know!

On to the recipe.... Low-fat, "restaurant-style" matar paneer

1 tsp oil
1 medium onion
1 medium tomato
2 cloves garlic
1'' piece of peeled ginger
1 clove
1 pod of cardamom
A tiny piece of cinnamon
1 1/2 cups of peas - frozen or fresh
1/4 cup small diced red peppers
1/4 cup paneer pieces - unfried
1/8 tsp hing (asafoetida)
1 tsp red chili powder
1/4 tsp turmeric
1 tsp garam masala
1 tsp cumin-coriander powder
1 tsp yogurt
1 tsp kasoori methi (dried fenugreek leaves)
1 tsp chopped coriander

1. Puree onion, garlic, ginger, cinnamon, cardamom and clove. Puree the tomato separately.
   
2. Heat oil.
3. Add the hing (asafoetida). Then add the onion mixture. Cook until the raw smell of onion is gone and you can smell the spices.
4. Add the tomato puree and all the spices - red chili powder, turmeric, garam masala, cumin-coriander powder.
5. Let this mixture cook on slow flame until the water from the tomato evaporates.
6. Mix in the peas and the red peppers.
7. Add salt and adjust spice level, if necessary.
8. Add 1/2 cup of water.
9. Let the mixture cook, covered, on a slow flame until the vegetables are tender.
10. Add more water if necessary (depending on the consistency you prefer for the gravy).
    
11. Mix in paneer, yogurt and the kasoori methi.
12. Let cook for two more minutes.
13. Garnish with coriander leaves and serve with rice and any flatbread of your choice.

Here is what mine looked like:


The Verdict: My OH called me on his way back from work. To ask what was for dinner! He was starving and the mention of matar paneer made him drool. His first comment after he saw the dish - "Did you use a ready-made gravy to make this?" Huh? He saved it by telling me that it looked like it came from a restaurant. That just about made it worth my time and effort - not that it was much but he doesn't have to know :) My little boy wiped his plate clean too.... Hope your family enjoys it too!

Happy eating!