One of my real favorite Indian creations is the classic Panjabi dish, mattar paneer. Though I bask trying novel dishes, I tin plow over notice never resist ordering the combination of melt-in-your-mouth paneer too peas smothered inward a spicy tomato plant sauce when visiting an Indian restaurant. I'm ever curious to endeavor dissimilar versions, but I also tend to guild it from restaurants I accept visited before. This is why I similar dining alongside 3 or 4 friends, because that means I larn to sample other offerings from the menu. Indian cuisine is ideal for sharing.
When I saw this this recipe alongside fresh mint that I accept adapted from Yamuna Devi's Lord Krishnas Cuisine. That version is in all probability my favorite, every bit I accept perfected it over the years, but considering how much I bask trying variants on a theme, I got to wondering why I ever stick to the same recipe. Red Chillies provided the necessary inspiration to come upward up alongside something different.
Much similar soup, mattar paneer tastes ameliorate a few hours afterwards it's prepared, or fifty-fifty the adjacent day, every bit a brusque sit down allows the ingredients too spices to meld together. I ever yield to temptation too tending myself to a component immediately. It's proficient correct away too. Serve over a bed of rice, along alongside an Indian flatbread, for a real satisfying too filling meal.
|Mattar Paneer alongside Dried Fenugreek Leaves|
|Recipe yesteryear Lisa Turner|
Published on May 6, 2008
Classic, fragrant too creamy paneer cheese too peas inward a spicy tomato plant too yogurt sauce alongside dried fenugreek leaves
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