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Matar Paneer Recipe (Mutter Paneer)

Matar Paneer presented in a traditional bowl, garnished with fresh coriander leaves.
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Toast the Red Pepper: In the same oil, add the dried red pepper. Turn the pepper over within 2 seconds to brown both sides.
  4. 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.
  5. Add Spices: Add the ground coriander and turmeric to the pot and fry, stirring, for another minute.
  6. 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.
  7. Add Whey: Pour in 2 cups of whey. Add the salt and freshly ground black pepper. Mix well and bring to a boil.
  8. Simmer: Cover the pot, lower the heat, and simmer gently for 10 minutes.
  9. 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

Find it online: https://harekrishnarecipes.com/recipes/main-course/matar-paneer-recipe/