Mar 082012

I wanted to try a different recipe for Mattar Paneer and I landed up making a kurma. I made this kurma less spicy and that was a no-no for my husband (a cup of chilli sauce would have made him happy), but my brother and my kids just loved it. The taste of this dish resembles that of kurma but doesn’t use any coconut. I remembered this recipe from a cookbook long ago and this method is something I’m not used to and that was so thrilling to make and I was very skeptical all along the way. But the end result was delicious and I loved it myself. The recipe would serve about six people generously.


Mattar (Dry Peas) –1 1/2 cups (Soak overnight or at least 4 to 5 hrs)

Paneer (cubed) –1 cup

Garlic (finely chopped) –1 1/2 Tbsp

Onion –1 large

Thick yogurt –1 cup

Tomato –2 medium

Turmeric powder –1/2 tsp

Chilli powder –1 Tbsp

Coriander Powder –1 1/2 Tbsp

Bay leaf –1

Cinnamon stick –a small piece

Cardamom –1

Cloves –2

Salt –to taste

Coriander leaves –2 Tbsp (finely chopped)

Oil –as needed


1. Shallow fry the paneer cubes in little oil until brown on all sides. Transfer the paneer cubes in a bowl of lukewarm water (this will keep the paneer soft). Cook Peas in pressure cooker along with little salt. Frozen peas or fresh peas can also be used.

2. Cut onions in to medium slices, fry them in 1 Tbsp of oil. Let it cool and grind them in to a fine paste. Add yogurt in the end and whip it along with onion paste. Keep aside.

3. Puree tomato and keep aside. In a kadai, add 2 Tbsp of oil, add garam masala spices (bay leaf, cardamom, cinnamon, cloves), chopped garlic and fry for a minute.

4. Now add onion-yogurt paste, simmer and fry  till oil floats on top and leaves the side. This took me about 15 minutes.

5. Add tomato puree, turmeric powder, chilli powder, coriander powder, and salt. Fry for a minute.

6. Now add cooked peas, paneer cubes and mix well. Garnish with coriander leaves and serve hot with rotis, parathas, puri or rice.


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In a kadai, add garam masala spices, chopped garlic.

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Add onion-yogurt paste and fry well.

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Oil is starting to ooze out but still needs couple of more minutes.

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Oil is floating on the sides and the top. This is ready now.

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Add tomato puree, dry powders and salt and fry for a minute.

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Add cooked peas and fried paneer cubes. Mix well.

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Garnish with coriander leaves and serve hot.

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