Paneerer Torkari / Bengali Style Matar Paneer (no onion, no garlic)

This Niramish Paneerer Torkai / Pure Vegetarian Matar Paneer is probably the only veg dish to be made during pujas, when we had to eat pure vegetarian food. In winters, Cauliflower Curries or Navratan Kormas were also added to the menu....but to Bengalis then and till now the most popular vegetarian dish is Matar Paneer. And since we maintain satvic rule in eating vegetarian dishes, adding onion and garlic is a complete no no for then.

I like the matar paneer that is made with onions but this niramish paneerer torkari is more close to my heart. Maa used to make this whenever we wanted to eat paneer. With plain rotis or puffed up luchi / puri, matar paneer is an extremely delectable dish to fill your tummy without making you crave for non-veg dishes. Since we do not add onions in it, it has a tangy flavour in its gravy and a runny consistency.

Making pure vegetarian matar paneer is quite easy. You have to temper the oil with whole garam masalas and then make a curry from tomatoes and ginger paste. Once it is done, it has to be seasoned with all the powder spices and then paneer and green peas has to be added. If you like you can add potatoes too.

The consistency of the Paneerer Torkari is of course a personal choice. It can be runny or it be thick and sticky. But the thick gravy goes well with luchi / puri and pulao whereas the runny gravy is more suitable when you are pairing this matar paneer with rice or roti.

Paneerer Torkari / Bengali Style Matar Paneer (No onion and garlic)

Serves 4-5

Ingredients:

3 tomatoes

2 medium potatoes – peeled and diced

200gm paneer / Indian cottage cheese curry – cut into medium bite size pieces

½ cup green peas (fresh / frozen)

1inch stick of ginger

1 small bunch of fresh coriander leaves – chopped

1 medium stick of cinnamon

3-4 green cardamoms

3-4 cloves

2small / 1 large bay leaf

1 tsp turmeric powder

2 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

½ - 1 tsp garama masala powder

1 tbsp oil (any unflavoured oil)

Salt

A pinch of sugar

Method:

Blend the tomatoes in a blender until smooth. Pour the tomato paste into a bowl and keep aside.

Heat oil in a kadai and add in the cinnamon stick, cloves, green cardamom and bay leaf.

Saute for 30 seconds, or until the oil becomes aromatic. Then pour in the prepared tomato paste.

Add in some salt and sugar. Stir and cook for 3-5 minutes, or until the tomatoes start to ooze out oil from them.

Add in the ginger paste and mix in.

Now add the diced potatoes. Mix in and cover each of the potato pieces with the cooked tomato paste.

Throw in a dash of water to prevent the potatoes and the from burning.

Now stir and cook, till all the potatoes are almost cooked. Whenever the gravy starts to dry add in some water to prevent any kind of sticking to the bottom of the pan.

If you are usig fresh green peas, then add them to the curry, when the potatoes are half cooked.

If you are using frozen green peas then add them once the potatoes are cooked.

Then add the diced / cubed paneer pieces with them.

Very acrefully mix them with the gravy, not crumbling the paneer and put cover.

Simmer for 3-5 minutes more and then open the cover.

Taste and adjust the seasonings.

Sprinkle the garam masala powder and chopped fresh coriander leaves over them. Carefully mix again.

Put off the flame and serve hot with some roti / pulao / steamed hot rice.