ajwain seeds, black pepper, chili, chopped tomatoes , coconut milk, coriander powder, cumin, dried barberries, dried capsicum , dried coriander, dried mint, dry crushed lime, fenugreek leaves, fried onions, garam masala, garlic, ginger , green peas, jaggery, lactose free yoghurt (vegan), mustard seeds, onions, salt , tamarind, turmeric, vegetable oil, water
ajwain seeds, black pepper, chili, chopped tomatoes , coconut milk, coriander powder, cumin, dried barberries, dried capsicum , dried coriander, dried mint, dry crushed lime, fenugreek leaves, fried onions, garam masala, garlic, ginger , green peas, jaggery, lactose free yoghurt (vegan), mustard seeds, onions, salt , tamarind, turmeric, vegetable oil, water
Vegetarian classic served in a nutty and creamy North Indian curry.
While “Mattar” means peas, “Paneer” is the name of a popular fresh acid-set cheese created from cow or buffalo milk. Paneer has a mild taste and open structure, which means it easily absorbs the taste from the food and spices that it is cooked together with.
No one knows exactly why Mattar Paneer initially became so popular in India, but the peas and paneer definitely work well together and are both common sources of protein for the many vegetarians in the country that, according to UN statistics, has the world’s lowest rate of meat consumption.
Mattar Paneer is made in many different ways depending where you are visiting on the enormous Indian subcontinent. We make our Mattar Paneer a la Punjab where Bindia’s founder himself is from. We therefore use our famous North Indian Butter-curry for our Mattar Paneer.
In many North Indian states like Punjab and Kashmir it is commonplace to cook with nuts instead of animal fat to ensure the food plenty of healthy and nourishing calories, which are so essential in these colder regions. Together with the sourish tomatoes and the honey, the nut mix furthermore gives this dish a particular sweetness with subtle nutty nuances.