Tuesday, August 3, 2010
The recipe that I used here is more like that of a restaurant style mattar (peas) paneer, where paneer and peas are cooked in a thick creamy gravy of tomatoes and spices and then flavored with a pinch kasoori methi (dried fenugreek leaves) towards the end. Native to Punjab, mattar paneer is a North Indian delicacy usually served with roti, naan or chapathi. Paneer is a fresh (not aged) Indian cheese made by curdling warm milk with lime juice or other acidic coagulating agents.
Recipe courtesy: Finger Licking Food