Matar Paneer Curry is a quick and simple curry, one of the few first I learnt to make as a teenager, along with plain rice. If cheese was not available, I would simply add potatoes with peas to make it Aloo Matar, an equally delightful solution.

For those days when you feel like eating light, wholesome and tasty, vegetable curries usually come to the rescue. Peas are one of the few vegetables that I loved even as a child, potatoes were always there to turn to at times when my mother cooked something that I was not particularly fond of.

Homemade cheese is very easy to make.I usually make two, three small blocks and keep them ready in my freezer to add to curries when we are out of meat or simply toast the cheese slices for breakfast.

You can use my rennet free recipe for homemade cottage cheese, or you can always use the store bought one.


1+1/2 cup peas
1 medium onion, chopped
4 cloves garlic
1/2 inch piece ginger
3 tomatoes, roughly chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon red chilli powder
1 teaspoon salt or to taste
3 tablespoons olive or sunflower oil
100 g cottage cheese, cubed (almost one cup)
Oil for shallow frying cheese

This Is What You Do:

Heat oil in a medium sauce pan. Fry onions till golden.
Add onions, garlic, ginger, tomatoes, coriander, cumin, turmeric, chilli powder and salt to an electric blender or food processor, process to make a smooth paste.

Add the paste back to the oil in the sauce pan, cook over medium heat till the masala separates from oil and gets darker in colour.

Add peas and 1 cup water. Reduce heat to medium low, cover the pan and let it simmer till the peas are tender but not mushy. You can keep the masala thick or add a little water to make some gravy.

Fry or grill the pieces of cheese till crispy on the outside. Add to peas masala , garnish with fresh coriander and green chillies.

Serve hot with roti or steamed rice.

Serves 2

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