Global Kitchen: How to make matar paneer

Follow our recipe to make the Indian vegetarian curry matar paneer.

Dami Patel, of Ingleburn, shares her recipe for the Indian vegetarian curry matar paneer.

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Matar Paneer

(Indian vegetarian curry)

Ingredients:

1 inch piece of ginger

2 green chillies

3 tomatoes

2 tblspoons oil

1/2 teaspoon mustard seeds

1 teaspoon garamasala

1/2 cup crushed cashews

¼ teaspoon each of turmeric red chillies salt sugar

2 cups cubed paneer

2 cups peas

1/4 cup cream

1/4cup chopped coriander

Matar paneer should be served hot and can be accompanied by rice.

Method:

Use a mortar and pestle or a blender to make a paste of ginger, green chillies, tomatoes and cashews.

Heat the oil in a pan and let it get hot. Temper the oil and mustard seeds in the frypan until the seeds start to pop and then add the spices.

Cook the ingredients for a minute or two.

Add the above paste to the frypan and cook.

Add the cubed paneer and peas.

Put a lid on the pan and cook on a low heat for a further 20 minutes.

Stir occasionally until it thickens.

Lastly add cream and coriander and stir to combine.

Serve the matar paneer hot with rice, roti, puri, naan or bread.

Note: If you and your dinner guests enjoy hot food, you can add more chillies when making the paste.

Dami Patel’s recipe includes two green chillies.

Making the vegetarian curry matar paneer brings back wonderful memories of India for Ingleburn resident Dami Patel.

Ms Patel, 70, was taught to make the dish from her family in India and she has been doing so for 30 years.

“It reminds me of India,’’ she said of the dish.

“My memories of the cheese made from fresh milk.

“The muslin cloth hanging to drain the cheese and also shelling the peas with friends and family in the evenings and recapping the events of the day.’’

Ms Patel said everyone she makes matar paneer for loves it including her many friends at Macarthur Vegetarians.

Use half a cup of crushed cashews.

“I believe, while cooking, to be mindful of the ones you are cooking for,’’ she said.

“Send them good, loving and positive thoughts and the food will taste better.

“The guests eating it will be satisfied and it will leave a lasting impression on their minds about how much they enjoyed it.

“Cook with love and eat with love.”

Ms Patel said matar paneer was an easy-to-follow recipe and a warming dish to make in winter.

“Nowadays you get ready-made paneer peas in the freezer and you can use tinned tomatoes,’’ she said.

She enjoys serving it with puri and rice, which are a staple in many Indian households.

Ms Patel has been a member of the Macarthur Vegetarians for more than 10 years.