One of my very favorite Indian creations is the classic Punjabi dish, mattar paneer. Though I enjoy trying new dishes, I can never resist ordering the combination of melt-in-your-mouth paneer and peas smothered in a spicy tomato sauce when visiting an Indian restaurant. I'm always curious to try different versions, but I also tend to order it from restaurants I have visited before. This is why I like dining with three or four friends, because that way I get to sample other offerings from the menu. Indian cuisine is ideal for sharing.
When I saw this matar paneer with methi at Red Chillies, it occurred to me that I usually make this recipe with fresh mint that I have adapted from Yamuna Devi's Lord Krishnas Cuisine. That version is probably my favorite, as I have perfected it over the years, but considering how much I enjoy trying variants on a theme, I got to wondering why I always stick to the same recipe. Red Chillies provided the necessary inspiration to come up with something different.
Much like soup, mattar paneer tastes better a few hours after it's prepared, or even the next day, as a short sit allows the ingredients and spices to meld together. I always yield to temptation and help myself to a portion immediately. It's good right away too. Serve over a bed of rice, along with an Indian flatbread, for a very satisfying and filling meal.
|Mattar Paneer with Dried Fenugreek Leaves|
|Recipe by Lisa Turner|
Published on May 6, 2008
Classic, fragrant and creamy paneer cheese and peas in a spicy tomato and yogurt sauce with dried fenugreek leaves