MATAR PANEER

PANEER is a type of unripened cheese popular in the Indian subcontinent. It is easy to make and is vegetarian. If you are living outside India, it may not be available at your local supermarket. You may have to travel to an Indian shop and look for it in the frozen section. Do not worry, if soaked in warm water for 1hour, frozen paneer tastes equally good as fresh ones. Alternatively we can prepare it at home with cow milk and lemon juice / vinegar.

Paneer seems to be a very good vegetarian option. Its popular all over the Indian sub-continent. However, in Bengal, it is in use for merely about 15-20 years. Many a fish loving Bengali still do not have it in their favourite list. In my family, from the day it was available fresh in the local sweet shops, it became a favourite. One day in a week had always been a full vegetarian day. Me and my brother called it a doom's day. We did all weird things hoping mani would change her decision. We would stop talking to her on that day, would run away to friends' homes for a taste of fish. Our mani dear undaunted, used to give examples of good children in the neighbourhood who loved vegetables, hence had beautiful skin and hair. It did not inspire us at all. Paneer entered Bengal, we got better Thursdays. Time has changed me, I  got wiser and love vegetables of my choice now, preferably with an accompaniment of fish /meat /egg curry. 

Matar Paneer is more of a North Indian dish. I used to love their thick gravies using cream, not anymore. I do it my own way with simple spices adding a dash of butter at the end. Goes well with both steamed rice and roti. I have used home made paneer.

INGREDIENTS :

Paneer : 250gm [store bought or home made]

Green Peas : 1/2 cup

Tomato : 1[medium]

Ginger Paste : 1tbsp

Cumin Powder : 1tsp

Coriander Powder : 1tsp

Green Chilli Paste : 1tsp

Red Chilli Powder : 1tsp

Turmeric Powder : 1/4tsp

Garam Masala Powder : 1tsp

Cumin Seed : 2pinches

Bayleaf : 1

Butter : 1tbsp

Salt : As required

Sugar : 1/2tsp

Oil : 3tbsp

METHOD :

Soak the paneer pieces in warm water for 1 hour. Take out and add salt. Wash, cut and deseed the tomatoes and make a paste in the blender. Get the ginger and green chilli paste done separately. Wash and add little salt to the green peas.

Heat oil in a wok. Keep a big bowl beside half filled with warm water. Lightly fry the paneer pieces in batches and drop into the warm water. This helps the paneer to remain soft.

Temper the same oil with a bayleaf and cumin seeds. Add the ginger paste and fry till the raw smell goes away. Add the chilli paste and tomato paste. Fry till the paste separates from the oil. Add salt, turmeric, cumin powder, Kashmiri chilli powder and the green peas. Fold in well.

Now add 2 medium tea cups of water. Cover and let boil at low heat. When the gravy gets thicker, add the paneer pieces, sugar and garam masala powder. Let cook for another 2-3 minutes. Add the butter, give a stir and switch off the gas burner. Its done!

Enjoy with rice or chapatis! We had it with luchi / Bengali puffed bread and shemai er payesh / vermicelli pudding, an offering made to my God Family!