Balti Mattar Paneer

by Samantha (follow)
A writer living in South Australia who loves anything creative, cooking and getting out and about.
Dinner (2274)      Vegetarian (1517)      Indian (223)     
A delicious one pot vegetarian dish with rich flavours - great for a cool autumn night.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4 serves


400g paneer cut into 1cm cubes
2 1/2 tbs vegetable oil
1/3 cup greek style yoghurt
1/3 cup sweet mango chutney (usually found in the international food section of the supermarket)
1/2 cup tomato paste
1/2 tsp caster sugar
2 tsp garam masala
2 cloves crushed garlic (or two teaspoons of jar minced garlic)
1/2 tsp chilli powder
1 green chilli, seeded, finely chopped
1 cup frozen green peas
1/3 cup pouring cream
1 tsp salt


Place paneer cubes and 1 1/2 tbs oil in a bowl. Toss to coat paneer.
Heat non-stick frying pan over medium heat (I sometimes use a saucepan as I find this easier)
Cook paneer, turning regularly, until slightly brown all over. Place on plate and reserve pan.
Place yoghurt, chutney, tomato paste, sugar, garam masala, chilli powder, garlic and salt in a food processor or Magic Bullet. Process until smooth.
Heat the remaining oil (1 tbs) in pan on high heat.
Add yoghurt mixture to pan and bring to boil. Simmer for 3 minutes.
Add one cup of water to pan. Simmer until heated through.
Add peas and paneer. Cook for 5 minutes or until peas are tender.
Stir in green chilli and cream
Heat through and serve.

Best served with naan bread, pappadums or chapatis.

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