Matar Paneer

Matar Paneer is one of North India’s favourite dishes, made by sautéing onions and tomatoes, adding a rich and varied concoction of spices, and then cooking paneer and peas in the resulting curry. It’s traditionally served with Roti or rice. A relatively simple dish to cook, it requires ingredients found easily in most Indian homes. These include ghee, cumin seeds, turmeric powder, red chilli powder, garam masala, water, peas, paneer, salt, and coriander leaves.

Derived from the Persian word "panir", paneer, an essential item in most vegetarian’s diets, has different origin stories. One story says that paneer was invented around the same time as other dairy products like ghee and lassi, which was around the time when cattle-rearing entered the subcontinent. During the Indus Valley Civilisation, there’s mention of milk curdling with leaves, berries, and barks. However, the Aryans stopped this practice. Since cows were sacred, it was considered taboo to curdle their milk (also a revered Ayurveda ingredient).

The second origin story dates back to the Persian and Afghani rulers who introduced it, in North India during the 16th century. The third story credits the Portuguese colonisers of the 17th century, who used an acidic medium like lemon juice to break milk. They seemingly taught Bengalis how to acidulate milk, and thus, chhena emerged, which was later used by confectioners to create a variety of sweets.

Paneer also has several health benefits. It’s rich in protein, which helps repair cells and make new ones. It's also rich in calcium, which strengthens the bones and teeth. The magnesium in paneer helps regulate blood sugar levels. Paneer helps ease constipation and promotes a stronger digestive system.

Given its health benefits, paneer must be consumed when possible, especially by vegetarians, and Matar Paneer is a delicious way to go.