Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)

Much less work and mess: toss the paneer cubes in melted ghee or butter and salt then roast them on parchment paper lined cookie sheet in a 425 degree oven. Check them every 5-7 minutes and take them out when they’re as firmed and browned as you like

Cashews? Cashew butter? Traditional? Not in several decades of eating this dish at home and at numerous friends was this an ingredient. Some celebrity chef decided to add this, and decided it was "traditional." It is excessively decadent. Even the heavy cream is unnecessary -- no need to load on extra fat and calories.

The word Mattar means peas. So if you left out the peas and substituted with greens or potatoes then you would not be making mattar paneer but a different dish. That's perfectly okay, but if you do that, just don't call it mattar paneer when there is no actual mattar in the dish. Call it aloo (potatoes) paneer or saag (greens) paneer, or (ingredient) paneer as the case may be.

I sauté curry leaves first and then green chilies. Then I add diced onions, garlic and ginger pastes. Sauté till golden. Add cumin, coriander, red chili powder, haldi (turmeric) and salt. Then I add paneer which may or may not be fried first. Sauté and then add either 1/2 cup water or milk, cover and cook gently. Then I add baby peas. I often add a sprinkling of fenugreek for added flavor. Add coriander leaves and the dish is ready.

Store-bought paneer can be rubbery. Soak the paneer cubes in hot tap water for 20 minutes, drain and pat dry before pan frying.

Modification: Heat cumin seeds a bit before you add the chili powder. Only heat the chili powder for a few seconds or it burns and can make you cough. Turmeric has health benefits that are destroyed by heat so try adding that toward the end of the dish. How you treat the spices so they maintain their health benefits is an important aspect of Indian cuisine!

This is really bonkers good. I did tofu, probably doubled the spices, grated in a 1” cube of ginger, swapped cashew for half peanut and half almond, and sloshed the cream at it generously. As good as a restaurant.

I am so happy I waited to make this until all the insightful New York Times cooking home cooks added their thoughts and suggestions. Per suggestions - soaked paneer,added curry leaves and coriander. Added potato & zucchini (because I had it in the fridge) cut into paneer size add both after adding the spices. Increased the water content to 1 cup simmered for a half hour then added cashew butter simmered on med/low for 20 - added peas and paneer served over basmati rice. Absolutely delicious.

I followed Erin’s suggestion and roasted the tofu in the oven first. Makes the outside of the pieces nice and crispy. The Ghee adds a nice flavour as well. Took about 30 minutes at 425. Highly recommend this approach even if it adds an extra dish to clean up. Cut up the tofu, lined a baking sheet with parchment paper, tossed the tofu in some salt and melted Ghee and roasted for about 30 minutes. I tossed it during cooking to make sure it is consistently toasty. Delicious!

very good but a little bland - double the spices next time. Made with tofu, wish could find paneer

Instead of trying to brown individual cubes of tofu, I cut the brick into three equal planks (horizontal cut), heat up oil on a baking sheet, then put planks on hot sheet and roast until both sides are brown and crispy.

Peas may be meh if you add them too soon...put them in at the very end, just enough to thaw and warm if they are frozen.

This was even better on day 2. I added fenugreek and coriander as per others’ suggestions and recommend those additions. I also needed to add more water. Great dish.

I used canned tomatoes (12oz whole plum tomatoes, I chopped) which worked out well. I found the end result to need more liquid. Added 1/2 cup more water but could have used even more.

Truly excellent, with tofu and safflower oil. I did use more garlic and ginger though.