Matar paneer with roti
Soft paneer and green peas in an onion-tomato gravy with ginger, garlic and garam masala: the weekly paneer dish of many North Indian homes, more everyday than paneer butter masala, eaten with hot rotis. The dhaba style is richer and spicier. Jain homes make the gravy with tomatoes alone, without onion, ginger or garlic.
- 50 minTime
- 50 minHands-on
- 4Portions
- 22 gprotein per portion
- 570kcal per portion
Ingredients for 4 portions
- 2Onions, finely chopped
- 3Tomatoes, pureed
- 1Green chilli, slit
- 200 gPaneer, in cubes
- 2 tbspCoriander leaves, chopped
- 2 tbspRefined oil
- 1 tspCumin, seeds
- 1 tbspGinger-garlic paste
- 3 mlTurmeric
- 1 tspRed chilli powder
- 1 ½ tspCoriander powder
- to tasteSalt
- 150 gGreen peas, fresh or frozen
- ≈ 300 mlWater
- 3 mlGaram masala
- 1 tspKasuri methi
- 3 tbspFresh cream (optional)
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, to brush (optional)
Method
- For the rotis, knead the atta with the water, adding it little by little, into a soft, smooth dough. Cover and leave to rest.
- Finely chop the onions, blend the tomatoes to a puree in the mixie, slit the green chilli, chop the coriander leaves and cut the paneer into cubes. Keep the paneer in a bowl of warm water so it stays soft.
- Heat the oil in a kadai over a medium heat, add the cumin seeds and, when they crackle, the onions. Fry until golden brown, about 7 minutes.
- Add the ginger-garlic paste and green chilli and fry for a minute. Add the tomato puree, turmeric, red chilli powder, coriander powder and salt and cook, stirring, until the masala thickens and the oil separates, about 8 minutes.
- Add the peas and water and bring to the boil.
- Cover and simmer for 10 minutes, until the peas are soft.
- Divide the dough into 12 balls and roll them out thinly, dusting with a little dry atta. Cook on a hot tawa until small brown spots appear on both sides, then puff each roti over the flame. Brush with ghee if you like and keep them wrapped in a cloth.
- Drain the paneer and add it to the gravy with the garam masala, the kasuri methi crushed between your palms and the cream, if using. Simmer for 3–4 minutes, scatter over the coriander leaves and serve with the rotis.
