Mater Paneer is a popular dish in Indian cuisine using paneer (fresh cheese) along with peas in a tomato based sauce and a garam masala spice mix.
As an Ayurveda Practitioner, I am always looking for ways to modify recipes to make them more balancing on the three life forces or doshas. Paneer is a nice vegetarian source of protein and is relatively easy to digest. Because it is a fresh cheese versus an aged cheese, it is less aggravating for pitta dosha. Learn how to make paneer in this video.
Traditional recipes use garlic and onions, both of which Ayurveda considers to be rajasic, or stimulating, as well as heavy cream and tomatoes. This recipe version replaces the garlic with fennel bulb and reduces the onion and uses one of my favorite spice mixes. Mixing the vegetable broth with the cream, lightens up the dish so it is not as rich. The use of fennel additionally helps to mediate the pitta-increasing affect of the tomatoes as well as aids in digestion overall.
Though traditionally this is only made with peas, I like to add zucchini to mine as well.
The Soma salt and Mum’s Masala can be found at the company Chandika.