Does anyone know how to make Mater Paneer?

Question

I made it tonight using a recipe that I got at the grocery store on the Paneer and it was awful! The peas were all dried up and disgusting. There was no sauce and the paneer was chewy. It was so bad! I need a different recipe.

These recipes are sounding much better...I like the tomatoes, that sounds interesting. I have tried it with tofu also and that tastes really good too.

Answer 1

check out the site given below. Has the recipe with pictures. To make it simple use tomato puree

Answer 2

Matar Paneer

Ingredients

1/2 Kg. Paneer
15 Cashewnuts soaked in water for one hour
3 medium sized Tomatoes
1 tsP dhania powder
1/2 teaspoon Red Chilli Powder
Two pinches of Haldi
1 big Onion
4 to 5 flakes of Garlic
Some Frozen Peas
Fresh Coriander leaves.
Salt to taste
2 tbsp Ghee

Method:


Grind the tomatoes, cahsew nuts and masalas together.
Chop the onion and garlic and saute in ghee till golden brown. Then add the ground masala and let it fry on medium heat for some time till the ghee separates out.
Then add the paneer, salt, peas and fresh coriander leaves and its ready to eat. This is a heavy dish and goes well with Kali daal and alloo dum. Enjoy!!!!

Answer 3

Matar Paneer
MATAR PANEER (PEAS WITH PANEER)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Vegetarian
Seasonings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Onion -- peeled and chopped
1 1-inch cube fresh ginger -- peeled and chopped
6 tb Vegetable oil
Paneer (see recipe) -- plus...
2 c Whey (from paneer)
-OR-
8 oz -Tofu, and water
1 Whole dried hot red pepper
1 tb Ground coriander seeds
1/4 ts Ground turmeric
3 md Tomatoes -- peeled & minced
1 t Salt
1/8 ts Freshly ground black pepper
1 1/2 c Shelled fresh peas -- -OR-
10 oz -defrosted frozen peas

This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe.

DIRECTIONS: Put the chopped onion and ginger into the container of an electric blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the blender container.

Heat the oil in a heavy, 10-inch-wide pot (preferably teflon-lined) over a medium flame. When hot, put in the pieces of paneer (or tofu) in a single layer and fry them until they are golden brown on all sides.
This happens pretty fast. With a slotted spoon, remove fried paneer to a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter). Fry, stirring constantly, for 10-12 minutes, or until paste turns light brown. Add the coriander and turmeric and fry, stirring, for another minute. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or
until tomatoes turn a dark reddish brown. Now pour in 2 cups of the whey (or water if you're using tofu).

Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until peas are cooked.