Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)
This comforting vegetarian dish traditionally uses roasted and crushed cashews puréed with onions and tomatoes as its base. In this version, cashew butter replaces the puréeing process, offering a nutty flavor and creamy texture with less hassle.Red chile powder, ginger, and garlic create a flavorful backbone for the sauce. You can substitute tofu for paneer to maintain a mild protein element. The result is a luxurious and flavorful dish that exceeds the sum of its ingredients.
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
Instructions
- Heat ghee in a large frying pan or medium wok over high heat for about 30 seconds, or until melted. Reduce the heat to medium and lightly fry the paneer or tofu cubes, turning frequently, until they are golden brown on all sides, approximately 5 minutes. Remove the cooked paneer or tofu and place them on a plate lined with a paper towel to drain.
- In the same frying pan or wok, add the onion, ginger, and garlic. Cook over medium heat, stirring occasionally, until the onions become translucent, about 5 to 7 minutes.
- Add the cumin seeds, chile powder, and turmeric to the pan. Stir continuously until the spices become fragrant, about 30 seconds to 1 minute. Incorporate the tomatoes and salt, then pour in ¾ cup of water. Let the mixture simmer over medium heat until it thickens slightly, approximately 3 to 5 minutes.
- Lower the heat to medium-low and stir in the cashew butter until well combined. Add the peas and the previously fried paneer or tofu to the pan. Mix everything together and let it simmer for another 5 minutes, or until the sauce reaches your desired thickness. For added richness, you can swirl in some heavy cream at this stage. Finally, sprinkle with garam masala. Serve the dish hot with rice or roti.