Okay...it's been over 2 years since I have posted on this blog. Yes, I know that to get any interest and to keep any interest, I need to post regularly. To be honest, I started this blog just to see if I could do it which it seems I can. I didn't realise what a commitment a blog would be. I mean you have to make a conscious effort to take photos while you are cooking and then of course there's the time and effort of actually creating a post. Anyway, I have had a good excuse. I have spent the last year doing my PGCE to become a Food Technology teacher. Let's just say I pretty much had no social like for the year so writing a blog was the last thing on my mind.
Well, let's get down to the food!
This is a recipe I learnt from my mum, she was famous for her matar paneer. I have never had one as good as hers anywhere else. I don't even know where she got the recipe from. My husband and son absolutely love this dish.
Paneer is basically cheese. It is really easy to make but you can buy it from most supermarkets too. It is in the cheese section. It doesn't have a lot of taste so it's more of a texture thing. If you do buy it, soak it in water first so it softens up a bit.
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| Browning the paneer gives it a better texture and makes the dish look more attractive. |
As with most authentic Indian recipes, there is no definite recipe so I will try to give as accurate amounts as possible. Ultimately, you can adjust the recipe to your taste.
Creamy Matar Paneer - serves 4
Ingredients:
1 block of paneer (homemade or shop bought)
2 tablespoons sunflower or vegetable oil
1/2 teaspoon cumin seeds
2-3 medium green chillies, chopped finely
2cm piece fresh ginger, finely grated
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
Salt, to taste
300-400g passata (depending on how saucy you want it)
A couple of handfuls of frozen petis pois
2 tablespoons ground almonds
2-3 tablespoons cream (or Greek yogurt, if you are being healthy)
Fresh coriander, chopped
Method:
Cut the paneer into approximately 1 inch cubes. Heat 1 tablespoon of oil in a large non-stick frying pan (it must be non-stick). Add the paneer cubes in batches and lightly brown on at least 2 sides. If you have the patience, you can brown all sides. Remove from the pan and set aside until later.
In the same pan, heat the other tablespoon of oil until hot. Add the cumin seeds and heat until they start to pop, do not let them burn. Take the pan off the heat if they do start to burn. Turn the heat right down and the green chillies, ginger, ground coriander, ground cumin, turmeric and salt. Cook gently for a few minutes, if the mixture looks like it is starting to burn, add a splash of water and continue cooking gently. It is important to cook the spices properly otherwise you will have a powdery taste of the dry spices. After a few minutes, add the passata. Cover with a lid and cook on a low heat for about 10 minutes then add the browned paneer. Cover again and let cook for 5-10 minutes, adding a splash of water if the sauce is getting too thick.
Add the peas and cook for a further 5 minutes. Add the ground almonds and cream and heat through. Check the seasoning and finish with chopped coriander.
I love to eat this with freshly made chapatis,
