EIf we translate the name of the dish “Mattar Paneer” into Russian, then it can be called “Homemade cheese with green peas”, where "mattar" - peas, and "paneer" - the cheese I already talked about. This is just one version of paneer curry, but it's my favorite. You can safely cook it at home, replacing Indian cheese with Adyghe cheese, which, by the way, makes the dish even tastier for many...
An interesting recipe for making Matar Paneer
I’ll say right away that the combination of products in the recipe may seem strange at first glance, but I’m sure that everyone who takes a risk will like Mattar Paneer, therefore, the recipe is for risky lovers of Indian cuisine.
We will need the following ingredients:
- 190-210 grams of Adyghe cheese, which should be cut into cubes.
- 1 medium-sized onion, cut as in the photo below, if smaller, the onion will burn.
- 4-6 cloves of garlic.
- 2-3 cm of fresh ginger root.
- 5-6 peas of regular Indian black pepper.
- 1 bay leaf.
- 1 hot pepper, optional.
- 1 pinch of cumin.
- 1 large handful of green peas, not canned.
- 1 large tomato, cut into quarters.
- 1 liter of milk with a fat content of at least 2.5%.
- Indian spices like “smash curry”, “kitchen king”, “garam masala”..., ground coriander and turmeric are a must!
Attention, the next ingredient is not found in classic recipes, but I was taught to add potatoes by an Indian who at one time had five shops. I want to say that with potatoes the dish will be more satisfying, so add 150 grams of potatoes as desired. It needs to be cut into cubes the same size as paneer.
How to make Mattar Paneer
- Fry the potatoes until cooked, fry the paneer until golden brown (carefully turn each piece, you need to be even more careful with Adyghe cheese), set it all aside.
- Place in hot oil one by one: a pinch of cumin, bay leaf, and after about a minute, onion. While the onion is frying (over low heat), quickly crush together the garlic, black peas and ginger cut into small pieces, add everything to the onion. After lightly frying, add spices, literally 0.5 tsp. (total amount) and 1/3 tsp. turmeric, salt and stir everything for a minute, not letting the spices burn.
- Next, add the green peas, let them fry slightly (ideally they should start to click if they were frozen), add the tomato and fry, wait until it becomes soft (it is advisable to immediately remove the skin from it), then add the paneer (and potatoes ) and fill everything with a liter of milk.
- The milk should boil and even simmer for a minute, after which the fire can be turned off. If white flakes appear in it, don’t be alarmed, that’s how it should be. Add herbs and serve with rice.
EN 
RU 