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Mattar Panir

Mattar Panir is a traditional Britisg Indian Restaurant (BIR) recipe for a classic curry of paneer (curd cheese) and peas in a spiced cream-based sauce. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mattar Panir.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryBIR CurriesVegetarian RecipesSpice RecipesCheese RecipesBean RecipesBritish Recipes



Method:

First you will need to make the curd cheese. Add the milk to a saucepan and bring to the boil. Immediately add all the lemon juice and stir into the milk until the milk appears to curdle. At this point the solids should be clearly separate from the liquid whey. Strain through muslin (cheesecloth) and place the curds (still in the muslin) onto a tray. To dry the curds put a large flat object (like a chopping board) on top and weight it down with bricks or a pan filled with water. Leave for fifteen minutes so that as much liquid as possible is squeezed from the curds.

At the end of this time remove the curds from their muslin wrapping and cut the curds into 1cm cubes. Meanwhile heat about 1l of cooking oil in a wok. When the oil is sizzling deep fry the cheese cubes in this and cook until golden brown in colour. Remove with a slotted spoon and set aside.

Heat about 5 tbsp of oil in a large frying pan and add the peas. Fry these gently for about three minutes before adding the curry sauce. Bring to a simmer then add the salt, turmeric, ground coriander and chilli powder. Simmer the mixture, stirring occasionally, for ten minutes.

At the end of this time add the cheese cubes and garam masala. Simmer for a further ten minutes then stir in the cream. Finally garnish with the chopped coriander and serve.

For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page