Blogging Marathon# 63 -Journey through the cuisines: Day 16
State: Punjab
Dish: Paneer Matar
Not so long ago I was checking me blog index to see what all I have there. To my sheer surprise, I had Paneer Makhani, Tofu Mutter, Palak Paneer, Methi Mutter Malai and Methi Mutter Masala; butt no Paneer Matar or Mutter Paneer as a lot of people also call it. I had that thought at the back of my mind while I was making a list for this Mega Marathon. Today's letter is P, and there are a dozen ingredients and dishes in Punjabi cuisine that begin from P: Palak, Paneer, Peas, Pinjri, Phirni, Pinni. But I chose a dish that essentially is the heart of Punjab: Paneer Matar.
Generally seen as a simple dish, there are ample ways to make Paneer Matar. I have relished this dish at the dhabas in Punjab, and now how hard I try, I can never replicate the taste. The chief reason for that I think is that I use frozen paneer, and not fresh like them. I have thought of making paneer several times, but always put it off till the next time! I think I should soon start making my own paneer.
Coming to the dish, as I mentioned, there are various forms of the same. While some have a very dry sabji of paneer and matar, some have a thick gravy made from blanched tomatoes and some have a very smooth gravy made from onion paste and tomato paste. I have used pureed tomatoes and finely diced onions, that gives a slight crunchy texture to the dish. Also, there is a difference in the way people treat their paneer. Some like to saute it in little oil before adding to the curry, some deep fry it and few people just add diced paneer. I did the last, just dropped cubed paneer in my curry and it tasted just fine. That has a more dhaba feel to it, where people do not generally fry their paneer.
Ingredients
Paneer 1 block
Peas 1 cup
Onion 2 medium
Tomatoes 3-4 medium pureed
Garlic, ginger chilli paste 1 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asafoetida a pinch
Bay leaf 1
Oil 1 tbsp
Red Chilli Powder 2 tsp
Turmeric powder 1 tsp
Salt, Sugar, Lime juice to taste
Cilantro
Method
Thaw paneer and cut into cubes. Boil peas in water till partially soft (about 4-5 minutes).
Heat oil in a pan, add mustard seeds. once they pop, add asafoetida, cumin seeds and bay leaf. Once the cumin pops, add ginger garlic and chilli paste. Cook till the raw flavor vanishes.
Next, add finely diced onions and cook till soft. Add the tomato puree, red chilli powder and turmeric. Cover and cook till the curry becomes bright red. Then add the boiled peas and paneer.
Season with salt and sugar. Cook for 4-5 minutes to let the paneer and peas absorb the flavor. Turn down the flame and add lime juice.
Season with cilantro and serve with naan or kulcha. Also, papad and steamed rice along with raita completes the meal!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Srivalli says
Smruti your pictures are so stunning, I love how well you plate your dishes..and this matar paneer is our favorite too...
Priya Suresh says
Wish i get that bowl of paneer mattar rite from my lappy screen, ultimate side dish for rotis.
MySpicyKitchen says
You are right about many ways to prepare this curry and there so many versions online. This is such a popular curry all across the globe and a perfect Punjabi dish for P.
Gayathri Kumar says
I used to deep fry paneer before but nowadays add it just like that and it turns out very soft. This paneer matar looks so inviting..
Srividhya says
Very tempting recipe. Love your personalized cutting board. Wonderful.
Suma Gandlur says
The dish looks very colorful and is a yummy choice for P.
vaishali sabnani says
Mattar panner is a dish which has to be on the Pujabi tables very often , living in Delhi , i am more of a Punjabi than Sindhi ;)) Tour set up looks perfect for A meal , excellent clicks .
Kalyani says
matar paneer or paneer matar - ki farak Painda :)))
this looks sooo inviting 🙂 my kid's go-to dish anyday !
Amara’s cooking says
Love matar paneer, such a beautiful presentation...loving it:)
Pavani says
That is such a classic Punjabi dish Smruthi. Perfect pick for letter P.
Harini R says
Very beautifully plated. Love the colorful and yummy sabji.
Sandhya Ramakrishnan says
Matar paneer is such a classic dish and I am literally drooling over your pictures!
cookingwithsapana says
Dry version of matar paneer looks delcious. You should tell us your source f lightening in the pictures. Too good.
Chef Mireille says
looks so inviting and colorful and I love all these ingredients - lovely side dish I can dig into