anyone have a recipe for mattar paneer?
Re: Mattar Paneer!
Shukriya everyone for the help 
This was the first time I made it, and it was remarkably easy. Since it wasn’t a disaster, I’ll happily share how I made it…if anyone’s interested in making it.
I loosely followed this recipe:
Mattar Paneer (Peas and Cheese) by Manjula - YouTube
and by loosely…I mean very loosely. I used my own combination of masalas and ingredients. the only thing I adopted from that was to bhoon the masalas first…which I’ve never done before. It wasn’t bad, but I’ll stick to the regular way (adding the masala to bhoon’ed onion-garlic) in the future.
The ingredients–
half a package of frozen peas, so I guess 1 cup of them.
2 smallish/medium onions, 3 plum tomatoes, both blended (separately of course).
the masala–2 bay leaves, 2 tsp zeera powder, 1/2 tsp lal mirch, 2 tsp shaan pav bhaji masala 1/2 tsp haldi and 1/2 tsp salt
(you would add the amount that you normally do…these are the quantities of masalas that I add to my food, so adjust accordingly).
1 chicken cube.
lil bit of water
about 1/4 cup (or less) half and half
so like I mentioned before…heat up oil, started bhoon-ing the bay leaves, added the powdered masalas, and quickly added the chopped onion mix…bhoon for a bit, and then add the tomatoes, added the chicken cube on that, then the peas. bhoon for a bit, lower heat, cover, and leave it for about 15 minutes or so.
In the meantime, I prepped the paneer. I had both a block of farmer’s cheese and the traditional desi paneer. This is the farmer’s cheese that i believe is availble in most grocery stores:
I used between a quarter and a third of a block of each. I cut them into strips, and then cut those strips into cubes.
First I fried the paneer. 
I’m not an idiot when it comes to frying but DAMN this stuff kept splattering!!! Some of it splattered so much that the cubes flipped over themselves…which would have been fine for this lazy person but it splattered all over me 
On the other hand the other cheese fried beautifully. No splatters, no tears, and I preferred the taste/texture (saltier and softer) of that to the traditional desi paneer. so…in my book… a suitable substitute!
Once the cheese was done, added it to the mattar. gently stirred it, and added a bit of hte half and half (other recipes I saw asked for heavy cream but said half and half was a decent sub)…removed the bay leaves, mixed and let it sit covered on a very low flame for antoher 10-15 minutes or so.
and finally… Eat!!
Re: Mattar Paneer!
It looks really good…:k:
I once made palak paneer and the recipe said to fry the paneer.The frying part made me curse myslef why I ever wanted to make it..it splattered so much…
and actually never retained the shape of tiny cubes.I never experimented again with paneer.
I might try the farmer’s cheese stuff though.You said it tastes better and is easy to fry,right..?
Re: Mattar Paneer!
Yeah, stupid video made the paneer frying look so easy
Yes, I preferred the farmer’s cheese, taste wise and it was alot easier to fry, barely splattered if at all.
Re: Mattar Paneer!
That looks really good Sara.
Re: Mattar Paneer!
Re: Mattar Paneer!
Thanks guys!!!
now tell me what to do with the paneer I have left? :(
Re: Mattar Paneer!
Paneer pakoras?
Paneer makhani?
Re: Mattar Paneer!
Palak paneer. You cook palak the way you usually do and add the cubed paneer towards the end.
Re: Mattar Paneer!
ok. how do I make palak?
and what is palak?
and and and can paneer be used in puff pastries? :halo:
i’m afraid of using paneer again in frying anything but I guess pakoras sound ok…
Re: Mattar Paneer!
Palak is spinach and I don't see why it can't be used in puff pastries. Someone with more cooking knowledge can tell you how to cook the spinach though.
Re: Mattar Paneer!
Eggs & paneer.
Re: Mattar Paneer!
ok so I started out by making palak paneer…but all the recipes I saw required boiling and then blending the spinach…errmmm…I did something different.
I fried half an onion, 2 sp of chopped garlic, 1 sp zeera and coriander, half a sp of haldi, 2 sp of I’m not a big fan of that texture…so what I did was, I fried onions, then garlic, some zeera, coriander, a little bit of haldi, 2 sp of yogurt. I had a huge bunch of spinach, and had chopped and washed it (including stems)… added it, bhooned it…bhoon bhoon ke a huge bunch turned into a lil bit of wilted something :o Didn’t really like the texture too much and I had a little bit of the salan from last night left over..mixed it in.. stirred on high heat..left it covered on low heat.
made it with brown rice…was not too bad.
Yeah, i’m really raelly really really bored guys :hinna:
Re: Mattar Paneer!
That actually looks pretty legit!
Re: Mattar Paneer!
Actually it was yummy 
it’s funny, I can make biryani, simple brown rice is still a challenge. :halo:
Re: Mattar Paneer!
What's wrong with the brown rice - looks like the correct texture not over done or anything?
Re: Mattar Paneer!
The masalas, seems like no matter how much I brown the onions, the color isn't right and it comes out tasteless.....I want it to taste like brown rice I get from gyro carts...I think next time ill just use pulao masala....lol.