Cook this: Punjabi matar paneer from Thali

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Our cookbook of the week is Thali by Maunika Gowardhan. Tomorrow, we’ll feature an interview with the author.

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To try another recipe from the book, check out: chutney walle aloo (new potatoes in spiced mint gravy) and tariwalla murgh (home-style chicken curry).

“You need good-quality paneer for a recipe like this,” says Maunika Gowardhan of the Punjabi classic, matar paneer (spiced paneer with tomato and peas).

“Personally, I think if you make your own paneer, chances are you’ll never go back to shop-bought unless it’s really good quality. I feel like there’s something really nice about the one we make at home. It’s really soft.”

Another bonus of making your own fresh cheese is you can augment it with add-ins. Gowardhan suggests spinach or fresh mint, crushed cumin or ground black pepper. Mix in the vegetables, herbs or spices after you rinse the milk solids of any remaining whey, but before you secure the curds in muslin and weigh them down. The add-ins will then set along with the paneer.

Article content

In this dish, paneer acts as a vehicle for flavour in a different way — enrobed in an aromatic tomato gravy.

Besides using the best cheese you can find (or make), Gowardhan recommends frying the paneer before making the gravy.

“When you actually fry your paneer, just steep it in water. And that will keep it nice and soft and moist, and then just add it right at the end. And definitely finish with some garam masala and fresh coriander (cilantro). And of course, you have to have it with some roti or some pulao. Thank me later,” she says, laughing.

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(Learn how to make your own paneer on Gowardhan’s website.)

PUNJABI MATAR PANEER

Spiced Paneer with Tomato & Green Peas

1 heaped tsp cumin seeds
1 heaped tsp coriander seeds
5 cm (2 in) ginger root, roughly chopped
3 garlic cloves, roughly chopped
200 g (7 oz) tomatoes, roughly chopped
2 heaped tbsp tomato paste
3 tbsp vegetable oil
250 g (9 oz) white onions, finely chopped
1 heaped tsp ground turmeric
1 tsp Kashmiri chili powder or mild chili powder
1 tsp sugar
Salt, to taste
350 mL (1 1/2 cups) water
500 g (1 lb 2 oz) paneer (see note), diced into bite-sized pieces
150 g (5 oz) frozen green peas
1/2 tsp garam masala
Handful of chopped cilantro, to garnish

Step 1

In a spice grinder or pestle and mortar, grind the cumin seeds and coriander seeds to a powder and set aside. In a blender, blend the ginger and garlic with a splash of water to form a smooth paste, then remove and set aside. In the same blender, blitz the tomatoes, along with the tomato paste, and set aside.

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Step 2

Heat the oil in a heavy-based non-stick saucepan over a medium heat. Add the onions and fry for 12–14 minutes, stirring well as they begin to change colour, then add the ginger and garlic paste. Fry well for 2 minutes, stirring continuously. Add the ground cumin and coriander seeds, along with the turmeric and chili powder. Fry for 1 minute, then add a splash of water, stirring to make sure it doesn’t stick to the bottom of the pan. Continue cooking out the raw flavour of the spices for a further minute.

Step 3

Tip in the blended tomatoes and cook for 5–7 minutes, stirring well. At this stage, add the sugar, salt and water. Cover and simmer over a low heat for 5–6 minutes. Add the paneer and continue to simmer for 5 minutes, then add the frozen green peas and the garam masala. Simmer for 2 minutes, then turn off the heat. Garnish with fresh cilantro and serve with paratha or pulao and raita.

Serves: 4

Note: Paneer cooks really quickly, so if you are making this curry in advance, my tip is to fry the paneer prior to making the gravy. Once fried, soak it in water while you are making the curry, so it stays soft. Add the paneer right at the end, while the gravy is simmering.

Recipe and image excerpted from Thali: A Joyful Celebration of Indian Home Cooking by Maunika Gowardhan. Copyright text Maunika Gowardhan. Copyright photography Sam Harris. Published in 2021 by Hardie Grant Books, an imprint of Hardie Grant Publishing.

Article content

Our cookbook of the week is Thali by Maunika Gowardhan. Tomorrow, we’ll feature an interview with the author.

Article content

To try another recipe from the book, check out: chutney walle aloo (new potatoes in spiced mint gravy) and tariwalla murgh (home-style chicken curry).

“You need good-quality paneer for a recipe like this,” says Maunika Gowardhan of the Punjabi classic, matar paneer (spiced paneer with tomato and peas).

“Personally, I think if you make your own paneer, chances are you’ll never go back to shop-bought unless it’s really good quality. I feel like there’s something really nice about the one we make at home. It’s really soft.”

Another bonus of making your own fresh cheese is you can augment it with add-ins. Gowardhan suggests spinach or fresh mint, crushed cumin or ground black pepper. Mix in the vegetables, herbs or spices after you rinse the milk solids of any remaining whey, but before you secure the curds in muslin and weigh them down. The add-ins will then set along with the paneer.

Article content

In this dish, paneer acts as a vehicle for flavour in a different way — enrobed in an aromatic tomato gravy.

Besides using the best cheese you can find (or make), Gowardhan recommends frying the paneer before making the gravy.

“When you actually fry your paneer, just steep it in water. And that will keep it nice and soft and moist, and then just add it right at the end. And definitely finish with some garam masala and fresh coriander (cilantro). And of course, you have to have it with some roti or some pulao. Thank me later,” she says, laughing.

Article content

(Learn how to make your own paneer on Gowardhan’s website.)

PUNJABI MATAR PANEER

Spiced Paneer with Tomato & Green Peas

1 heaped tsp cumin seeds
1 heaped tsp coriander seeds
5 cm (2 in) ginger root, roughly chopped
3 garlic cloves, roughly chopped
200 g (7 oz) tomatoes, roughly chopped
2 heaped tbsp tomato paste
3 tbsp vegetable oil
250 g (9 oz) white onions, finely chopped
1 heaped tsp ground turmeric
1 tsp Kashmiri chili powder or mild chili powder
1 tsp sugar
Salt, to taste
350 mL (1 1/2 cups) water
500 g (1 lb 2 oz) paneer (see note), diced into bite-sized pieces
150 g (5 oz) frozen green peas
1/2 tsp garam masala
Handful of chopped cilantro, to garnish

Step 1

In a spice grinder or pestle and mortar, grind the cumin seeds and coriander seeds to a powder and set aside. In a blender, blend the ginger and garlic with a splash of water to form a smooth paste, then remove and set aside. In the same blender, blitz the tomatoes, along with the tomato paste, and set aside.

Article content

Step 2

Heat the oil in a heavy-based non-stick saucepan over a medium heat. Add the onions and fry for 12–14 minutes, stirring well as they begin to change colour, then add the ginger and garlic paste. Fry well for 2 minutes, stirring continuously. Add the ground cumin and coriander seeds, along with the turmeric and chili powder. Fry for 1 minute, then add a splash of water, stirring to make sure it doesn’t stick to the bottom of the pan. Continue cooking out the raw flavour of the spices for a further minute.

Step 3

Tip in the blended tomatoes and cook for 5–7 minutes, stirring well. At this stage, add the sugar, salt and water. Cover and simmer over a low heat for 5–6 minutes. Add the paneer and continue to simmer for 5 minutes, then add the frozen green peas and the garam masala. Simmer for 2 minutes, then turn off the heat. Garnish with fresh cilantro and serve with paratha or pulao and raita.

Serves: 4

Note: Paneer cooks really quickly, so if you are making this curry in advance, my tip is to fry the paneer prior to making the gravy. Once fried, soak it in water while you are making the curry, so it stays soft. Add the paneer right at the end, while the gravy is simmering.

Recipe and image excerpted from Thali: A Joyful Celebration of Indian Home Cooking by Maunika Gowardhan. Copyright text Maunika Gowardhan. Copyright photography Sam Harris. Published in 2021 by Hardie Grant Books, an imprint of Hardie Grant Publishing.