Matar Paneer, also known as Mutter Paneer, is a classic and beloved dish in Indian cuisine. This delightful preparation of paneer (Indian cottage cheese) and green peas in a rich, flavorful tomato-based gravy is often served in Hare Krishna temples and devotee homes. Prepared with devotion and care, this dish is a perfect offering to Krishna and a delightful treat for all.
Serving Suggestions
Matar Paneer pairs wonderfully with a variety of Indian breads and rice dishes, enhancing the overall meal experience. Here are some popular accompaniments:
- Chapati: Whole wheat flatbreads that complement the rich texture of Matar Paneer.
- Basmati Rice: Fragrant and fluffy rice that balances the flavors of the dish.
- Naan: Soft and fluffy Indian bread that is perfect for soaking up the delicious gravy.
- Pulao: A spiced rice dish that adds an extra layer of flavor to the meal.
These combinations make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.
Bhakti Thought
Matar Paneer is more than just a dish; it is a symbol of love, devotion, and the joy of sharing. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming a simple act of cooking into a spiritual experience. May your kitchen be filled with the blessings of Krishna, and may your heart be ever devoted to His loving service.
PrintMatar Paneer Recipe (Mutter Paneer)
Matar Paneer is a delightful dish enjoyed by many devotees and visitors to Hare Krishna temples worldwide. This hearty and flavorful curry is a perfect example of how simple ingredients can be transformed into a divine offering. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Subji
- Method: Fry and Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 inch cube of fresh ginger, peeled and chopped
- 6 tbsp ghee
- 2/3 pound paneer
- 2 cups of whey
- 1 whole dried red pepper
- 1 tsp asofoetida
- 1 tbsp ground coriander seeds
- 1/4 tsp ground turmeric
- 3 medium sized tomatoes, peeled and minced
- 1 tsp salt
- 1/8 tsp freshly ground black pepper
- 3 cups shelled fresh or 2 packages defrosted frozen peas
Instructions
- Prepare the Ginger Paste: Place the diced ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave the paste in the blender container.
- Fry the Paneer: Heat the ghee in a heavy 10-inch wide pot over medium heat. When hot, add the pieces of paneer in a single layer and fry until golden brown on all sides. Remove and drain on paper towels.
- Toast the Red Pepper: In the same oil, add the dried red pepper. Turn the pepper over within 2 seconds to brown both sides.
- Cook the Ginger Paste: Carefully pour the ginger paste from the blender into the pot (be cautious as it might splatter). Fry, stirring constantly, for about 1 or 2 minutes or until the paste turns a light brown color.
- Add Spices: Add the ground coriander and turmeric to the pot and fry, stirring, for another minute.
- Incorporate Tomatoes: Add the minced tomatoes to the pot. Stir and fry for another 3-4 minutes or until the tomatoes turn a dark, reddish-brown shade.
- Add Whey: Pour in 2 cups of whey. Add the salt and freshly ground black pepper. Mix well and bring to a boil.
- Simmer: Cover the pot, lower the heat, and simmer gently for 10 minutes.
- Combine Paneer and Peas: Lift the cover and add the fried paneer pieces and the peas. Cover and simmer for another 10 minutes or until the peas are cooked through.
Notes
- Perfectly Fried Paneer: To prevent paneer from sticking to the pot, ensure the ghee is hot before adding the paneer pieces. This will give them a nice, golden brown crust.
- Adjusting Consistency: If the gravy becomes too thick, you can add a little more whey or water to achieve the desired consistency.
- Balancing Flavors: If the gravy turns out too spicy, a spoonful of cream or a splash of milk can help balance the heat.
- Saving Overcooked Paneer: If the paneer turns too hard, soaking it in hot water for a few minutes can help soften it.
- Enhancing Flavor: A squeeze of fresh lemon juice at the end of cooking can enhance the overall flavor of the dish.
- Leftover Tip: If you have leftover Matar Paneer, it can be used as a filling for wraps or sandwiches the next day, adding a delicious twist to your meals.
Nutrition
- Serving Size: 1 cup
- Calories: 272
- Sugar: 4.2g
- Sodium: 466mg
- Fat: 24g
- Saturated Fat: 6.6g
- Unsaturated Fat: 9.8
- Trans Fat: .5g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 31mg