I reformatted this Matar Paneer recipe

[Attjack]

I'll post the original format in the second post. I reformatted it to be mise-en-place friendly and because I don't like having to go back and forth looking at the ingredient list and the directions. I'll also post the reformatted directions without pictures for clarity in a third post.

Notice I've already combined certain ingredients to make the workflow quick and easy as I cook.



Matar Paneer

- 1/4 cup ghee
- 4 cardamon pods
- 2 T coriander seeds

In a large skillet over medium heat, warm 1/4 cup of the ghee. Add the cardamom and coriander and cook, stirring, for about 1 minute until they have lightly browned.



- 1 small yellow onion rough chopped
- 1 T ginger rough chopped
- serrano chile halved and stem removed

Stir in the onion, ginger, and chile and cook until the onion is translucent, 5 to 6 minutes.



- 7 Roma tomatoes rough chopped

Increase the heat to high, add the tomatoes, and cook, stirring, until the tomatoes are wilted, 5 to 6 minutes more. Remove from the heat and let cool to room temperature.



Transfer the cooled tomato mixture to a blender and blend into a chunky sauce-it should resemble baby food. If the mixture isn't blending well, add a few drops of water to get it going. Set the sauce aside.



- 2 T gee
- 1 t Cumin seed

In the same pan over medium-high heat, warm the remaining 2 tablespoons ghee. Add the cumin seeds and cook until they turn a medium shade of brown, about 1-minute max.



- 2 bay leaves
- 1/2 t turmeric
- 1/4 t asafetida

Reduce the heat to low and add the bay leaves, turmeric, and asafetida (if using).



- 1/2 t kosher salt

Pour the sauce into the pan, add the salt, and mix well.



- 1 cup peas
- 8 ounces paneer cut into 1" cubes

Add the paneer, peas, cover, and cook for 10 minutes, or until the peas are warmed through and have nicely comingled with the paneer and sauce. Taste and adjust the salt, if needed. NOTE: The original recipe called for a cup of water that I like to omitt.



- 1/4 cup chopped cilantro

Garnish with cilantro.

[Attjack]

Original:

Credit Priya Krishna Indian-Ish: Recipes and Antics from a Modern American Family



Matar Paneer

1/4 cup + 2 tablespoons ghee or olive oil, divided
4 green cardamom pods, or 1 teaspoon ground cardamom (freshly ground is best)
2 tablespoons coriander seeds
1 small yellow onion, roughly chopped
1 tablespoon roughly chopped fresh ginger
1 small Indian green chile or serrano chile, halved lengthwise and stem removed
7 medium Roma tomatoes, roughly chopped
1 teaspoon cumin seeds
2 bay leaves
1/2 teaspoon ground turmeric
1/4 teaspoon asafetida (optional, but really great)
11/2 teaspoons kosher salt, plus more if needed
8 ounces paneer, cut into -inch cubes (1 cup; see Tip)
1 cup fresh or frozen shelled sweet peas
1/4 cup chopped fresh cilantro (stems and leaves), for garnish

1. In a large skillet over medium heat, warm 1/4 cup of the ghee. Add the cardamom and coriander and cook, stirring, for about 1 minute until they have lightly browned. Stir in the onion, ginger, and chile and cook until the onion is translucent, 5 to 6 minutes. Increase the heat to high, add the tomatoes, and cook, stirring, until the tomatoes are wilted, 5 to 6 minutes more. Remove from the heat and let cool to room temperature.

2. Transfer the cooled tomato mixture to a blender and blend into a chunky sauce-it should resemble baby food. If the mixture isn't blending well, add a few drops of water to get it going. Set the sauce aside.

3. In the same pan over medium-high heat, warm the remaining 2 tablespoons ghee. Add the cumin seeds and cook until they turn a medium shade of brown, about 1-minute max. Reduce the heat to low and add the bay leaves, turmeric, and asafetida (if using). Pour the sauce into the pan, add the salt, and mix well. Add the paneer, peas, and 1 cup water, cover, and cook for 10 minutes, or until the peas are warmed through and have nicely comingled with the paneer and sauce. Taste and adjust the salt, if needed. Garnish with the cilantro.

[Attjack]

Text only mise-en-place directions:

Matar Paneer

- 1/4 cup ghee
- 4 cardamon pods
- 2 T coriander seeds

In a large skillet over medium heat, warm 1/4 cup of the ghee. Add the cardamom and coriander and cook, stirring, for about 1 minute until they have lightly browned.

- 1 small yellow onion rough chopped
- 1 T ginger rough chopped
- serrano chile halved and stem removed

Stir in the onion, ginger, and chile and cook until the onion is translucent, 5 to 6 minutes.

- 7 Roma tomatoes rough chopped

Increase the heat to high, add the tomatoes, and cook, stirring, until the tomatoes are wilted, 5 to 6 minutes more. Remove from the heat and let cool to room temperature.

Transfer the cooled tomato mixture to a blender and blend into a chunky sauce-it should resemble baby food. If the mixture isn't blending well, add a few drops of water to get it going. Set the sauce aside.

- 2 T gee
- 1 t Cumin seed

In the same pan over medium-high heat, warm the remaining 2 tablespoons ghee. Add the cumin seeds and cook until they turn a medium shade of brown, about 1-minute max.

- 2 by leaves
- 1/2 t turmeric
- 1/4 t asafetida

Reduce the heat to low and add the bay leaves, turmeric, and asafetida (if using).

- 1/2 t kosher salt

Pour the sauce into the pan, add the salt, and mix well.

- 1 cup peas
- 8 ounces paneer cut into 1" cubes

Add the paneer, peas, and 1 cup water, cover, and cook for 10 minutes, or until the peas are warmed through and have nicely comingled with the paneer and sauce. Taste and adjust the salt, if needed.

- 1/4 cup chopped cilantro

Garnish with the cilantro.

[PBCDad]

That looks great! I assume you could sub in chicken for the paneer if you wanted a non-vegetarian dish?

I'm always looking for authentic SEA recipes, so I'll be adding this one to the list. A website that I have bookmarked is https://www.indianhealthyrecipes.com/ for when I want real authentic Indian recipes, but they take a good amount of time to make.

[Attjack]

Yeah, you could sub chicken but I think the paneer is a better match with the flavors. Just make sure the chicken gets cooked. Raw chicken at 10 minutes on low would not work. But you could also have a protein on the side. I would probably do that instead since this dish is really good as is.

Indian cooking is a lot of work which is why I reformatted the recipe. Recipes are much easier to follow this way.

[Jim White]

Thanks for doing this. Looks great!

[bbqLuv]

Paneer is a cheese; glad it is not Tofu.
I will have to file this on to be tried list.

[fzxdoc]

I just finished making a large wheel of homemade paneer. Used half of it for a big batch of palak paneer. Maybe I'll use the rest in this recipe. Thanks for the writeup, Attjack !

Some chicken or shrimp marinated in an Indian-spiced marinade and grilled would be a nice additional protein to add to the plate.

These two recipes come to mind:
Grilled Shrimp: https://www.bonappetit.com/recipe/gr...-pepper-shrimp . If the BA site charges you for recipes, here is the same recipe on a free site: https://www.recipezazz.com/recipe/gr...r-shrimp-26351

Chicken Tikka Kebabs: http://oreosandcoolwhip.blogspot.com...ebabs.html?m=1

Kathryn

[Attjack]

That's cool that you make your own paneer. I have not done that yet but I would like to because paneer is tasty. It has a good amount of protein in it too. Thanks for the recipes. Unfortunately, I can't access the Bon Appetite one because they now charge for their recipes (I'm out of my allotted free ones). It's extra irritating because I subscribe to their magazine.

[fzxdoc]

I didn't know that about Bon Appetit. So far I can still get in, Attjack . Try this Epicurious link instead: https://www.epicurious.com/recipes/f...-pepper-shrimp

And here's the same grilled-garlic-and-black-pepper shrimp recipe on a free site: https://www.recipezazz.com/recipe/gr...r-shrimp-26351

K.

[Attjack]

fzxdoc Thanks, I was able to get it into Paprika but just afterwards it locked me out. Bon Appetit and Epicurious have both moved to a pay for recipe model. In fact they teamed up and if you pay you get access to both.

[gcdmd]

Great job, @Attjack

Your formatting is similar to the classic "Joy of Cooking," which I like.

Here's a link to a video of Priya Krishna doing the recipe:

Matar Paneer Recipe | Real Simple

[Attjack]

I've seen that video before and think it's funny that it's not quite like she does it in the book.

[gcdmd]

Attjack
I watched Paul Prudhomme make his Chicken and Sausage Gumbo in a video once, and he commented that he rarely follows a recipe exactly, even if it's his own recipe.

[Troutman]

Not much about Indian cooking for me, but must admit you had me at ghee. Perhaps it’s time for a new series??

[Attjack]

What?

[barelfly]

Excellent write up! Thank you!