Matar Paneer
Matar paneer is the definition of a party dish. It’s the sort of thing that you can serve to anyone—it looks really pretty and is always a crowd-pleaser (Cheese! Tomato sauce! Cumin-studded peas!). And it takes a *tiny* bit more effort than your standard Indian one-pan sabzi, which means you’ll usually only pull it out when you want to impress a crowd. Typically, the paneer in matar paneer is deep-fried. But as my mom discovered, deep-frying at home sucks, and the dish ends up tasting a lot more balanced and not overly rich when the paneer is simply simmered in the pan with all the other ingredients.
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes
As soon as you cube the paneer, put it in warm water until you are ready to cook it—this will make sure it doesn’t dry out. Just be sure to drain it before adding it to the pan.
Excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.