Mattar Paneer with Dried Fenugreek Leaves

One of my very favorite Indian creations is the classic Punjabi dish, mattar paneer. Though I enjoy trying new dishes, I can never resist ordering the combination of melt-in-your-mouth paneer and peas smothered in a spicy tomato sauce when visiting an Indian restaurant. I'm always curious to try different versions, but I also tend to order it from restaurants I have visited before. This is why I like dining with three or four friends, because that way I get to sample other offerings from the menu. Indian cuisine is ideal for sharing.

I frequently make a matar paneer with fresh mint that I have adapted from Yamuna Devi's Lord Krishnas Cuisine. That version is probably my favorite, as I have perfected it over the years, but considering how much I enjoy trying variants on a theme, I got to wondering why I always stick to the same recipe … which is why I came up with a version using dried fenugreek leaves instead of fresh mint.

Much like soup, mattar paneer tastes better a few hours after it's prepared, or even the next day, as a short sit allows the ingredients and spices to meld together. I always yield to temptation and help myself to a portion immediately. It's good right away too. Serve over a bed of rice, along with an Indian flatbread, for a very satisfying and filling meal.

Mattar Paneer with Dried Fenugreek Leaves

Recipe by Lisa Turner Cuisine: Indian Published on May 6, 2008 Classic, fragrant and creamy paneer cheese and peas in a spicy tomato and yogurt sauce with dried fenugreek leaves Preparation: 15 minutes Cooking time: 15 to 20 minutes Print this recipe Paste: 1-inch piece fresh ginger, grated or minced 1 clove garlic, crushed or minced 1 generous teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon paprika 2 teaspoons water Other ingredients: 2 tablespoons ghee, butter or oil 1 1/2 teaspoons cumin seeds 1/2 teaspoon brown mustard seeds 1 onion, finely chopped 3 green chilies or jalapeños, seeded and finely chopped 2 large tomatoes, finely chopped 8 oz (225 g) paneer cheese, cubed 1 1/2 cups frozen peas, defrosted 1/2 cup plain yogurt 2 teaspoons garam masala 1 1/2 teaspoons kasoori methi (dried fenugreek leaves) 3 tablespoons fresh parsley or coriander, chopped 1 teaspoon sea salt, or to taste Instructions: In a mortar and pestle, make a paste of the ginger, garlic, ground coriander, turmeric, cayenne, paprika and water. Set aside. In a large saucepan, heat the ghee, butter or oil over medium heat. When hot, toss in the cumin and mustard seeds and stir for 30 seconds or until the mustard seeds turn gray and begin to splutter and pop. Now add the onion and cook for 3 to 4 minutes or until translucent, stirring frequently. Add the chilies or jalapeños, stir once, then add the ginger and garlic spice paste. Stir for 1 minute. Stir in the tomatoes, increase the heat slightly, and cook for 5 to 10 minutes, stirring occasionally, until the mixture is thickened. Reduce the heat, and add the paneer, peas, yogurt, garam masala, kasoori methi and parsley or coriander. Stir to combine and gently cook for another 5 minutes. Season with salt and serve hot. Makes 4 servings