Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)

Author

Katie Kambridge

Post date

Monday, October 2, 2023 - 11:48

Source of Recipe

New York Times Cooking, By Zainab Shah

Source Website

NYT Cooking Recipe

Serves/Makes/Yields

2 to 4 servings

Recipe Description

Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.

Ingredients

¼ cup ghee or neutral oil

½ pound paneer or extra-firm tofu, cut into 1-inch cubes and patted very dry

1 medium yellow onion, finely chopped

½ teaspoon ginger paste or freshly grated ginger

½ teaspoon garlic paste or freshly grated garlic

1 teaspoon cumin seeds

¾ teaspoon kashmiri or other red chile powder

¼ teaspoon turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon fine sea salt

2 tablespoons cashew butter

8 ounces frozen (no need to thaw) or fresh green peas (about 1¾ cups)

3 tablespoons heavy cream or cashew cream (optional)

½ teaspoon garam masala

Rice or roti, for serving

Preparation

Step 1

Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.

Step 2

In the same frying pan or wok, add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

Step 3

Add cumin seeds, chile powder and turmeric, and stir until fragrant, about 30 seconds to 1 minute. Stir in tomatoes and salt. Add ¾ cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

Step 4

Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.

Nutrition Information

Nutritional analysis per serving (4 servings)

278 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 8 grams protein; 422 milligrams sodium

Type of Cuisine

Indian

Type of Meal

Vegetarian