One of my earliest introductions to Indian cuisine was mattar paneer. The essential components are lightly pan-fried cubes of luscious paneer cheese and plump green peas gently simmered in a elegantly spiced tomato-based gravy. The spicing, consistency of the sauce, and texture of the paneer vary greatly however, depending on the cook running the kitchen — obviously this can be a source of considerable culinary inspiration if you judge by the popularity of this classic dish that originates from Northern India and now a mainstay on menus all across the globe.
This version has a thicker sauce than an ordinary mattar paneer, flavored with a generous amount of fenugreek or methi leaves. This is my second mattar paneer flavored with these uniquely bitter but tangy leaves. They're easily available at any Indian and most Asian grocers, but you can substitute spinach if needed with an added pinch of fenugreek powder or seeds.
|Fenugreek (Methi) Mattar Paneer|
|Recipe by Lisa Turner|
Published on September 30, 2012
Thick, creamy, spicy and fragrant curried peas and paneer cheese flavored with fenugreek leaves
More paneer dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Massaman Curry with Paneer Cheese
Mattar Paneer with Fresh Mint
Mung Beans with Paneer Cheese