Wednesday, March 4, 2009
Recipe: Mattar Paneer
So, I finally got around to making mattar paneer using homemade paneer cheese, and I was happy with the way the dish turned out.
There are many different variations of this dish on the internet. I decided to try the mattar paneer recipe from Manjula's Kitchen. I chose her recipe, because, quite honestly, I already had most the necesary spices in my pantry, except for the hing. (And since I didn't feel like searching for hing at area grocery stores last night, I just omitted it.)
A couple of things you should consider if you plan on trying this recipe. First, watch the video accompanying the recipe. In the video, Manjula adds a small green chili pepper in the blender, along with the tomatoes and the ginger. The written recipe beneath the video makes no mention of a green chili pepper. Oops. Luckily, I had one jalapeno pepper laying about on the counter, which I cut in half lengthwise and seeded and then tossed into the blender. The chili pepper is important. It is primarily what gives this dish its heat.
In addition to omitting the hing, I also omitted the starch/water mixture as a thickener. It wasn't necessary, because the sauce thickened on its own. Finally, before plating, be sure to add sugar (approximately 1/2 teaspoon, as called for in the recipe) and salt (approximately 1 teaspoon) to taste. As you can see from the photo above, I served the mattar paneer over rice (jasmine).
This dish was really simple to make, despite some of the above-described obstacles I encountered while trying to follow Manjula's recipe. I think this recipe is a keeper, although I would still like to try making one of the more complex variations of this dish.