Matar with Feta
Stewed Peas and Cheese
Traditional matar paneer—or peas and cheese, as we called it growing up—has a dark, rich tomato gravy and cubes of paneer amid a bowl of stewed peas. Think of this dish as traditional matar paneer’s cousin who spent a summer backpacking through Greece. This version is light on the gravy so you taste more of the clean, sweet flavors of the peas, accentuated by the light, floral flavor of coriander. Cubed feta adds a little tanginess and the lemon and mint give it a green brightness, making this a colorful spring-y side dish for any meal.
Preparation Time5 min
Cooking Time15 min
Cooking MethodPressure Cooking
Ingredients
- 2 tablespoons (30 mL) ghee or coconut oil
- 1 onion, minced
- 1 tablespoon (15 mL) ground coriander
- 1 tablespoon (15 mL) ground cumin
- 1 serrano chile, finely chopped
- 1 tablespoon (15 mL) grated lemon zest
- 1/2 cup (125 mL) water
- 1 pound (500 g) frozen peas
- 1/4 cup (60 mL) finely chopped mint leaves
Instructions
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Using the Sauté function on High, heat the ghee in the inner pot for about 1 minute, until shimmering. Add the onion and stir to combine. Add the coriander and cumin and cook, stirring occasionally, for about 3 minutes, until the onion has softened. Add the chile and cook, stirring occasionally, for 1 minute, until fragrant.
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Stir in the lemon zest, water and peas. Secure the lid and cook on low pressure for 0 minutes. (Yes, really! This is a nice trick for cooking vegetables—the peas cook in the time it takes for the pressure to build. You can cook them on high pressure for the same amount of time, but you may risk overcooking the peas.)
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Once the cooking is complete, quick-release the pressure.
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Remove the lid and stir in the feta and chopped mint; serve.
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Courtesy of The Complete Indian Instant Pot Cookbook by Chandra Ram 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.
