Matar Paneer

Method

1. 1

   About Matar Paneer: Matar Paneer is a popular everyday North Indian curry of green peas and paneer in a spiced tomato and onion gravy. It is quick to make, nutritious and pairs beautifully with roti or rice.

2. 2

   Fry the paneer: Cut 250g paneer into 2cm cubes. Heat 1 tbsp oil in a pan. Fry the paneer cubes on medium heat until golden on both sides — 1-2 minutes per side. Remove and immediately place in a bowl of warm salted water to keep soft.

3. 3

   Build the base: In the same pan add 2 tbsp oil. Add 1 tsp cumin seeds and let sizzle. Add 1 large onion finely chopped and cook for 8-10 minutes until golden.

4. 4

   Add tomatoes and cook down: Add 1 tbsp ginger garlic paste and cook 2 minutes. Add 3 medium tomatoes finely chopped or pureed. Cook on medium heat for 10 minutes until oil separates from the masala.

5. 5

   Add spices: Add 1 tsp coriander powder, half tsp cumin powder, half tsp red chilli powder, half tsp turmeric and salt. Stir and cook 2-3 minutes.

6. 6

   Add water: Add 1 cup water and bring to a boil. The gravy should be medium thick.

7. 7

   Add green peas: Add 1.5 cups green peas — fresh boiled or frozen (add frozen directly, no need to thaw). Cook on medium heat for 5-6 minutes until peas are tender.

8. 8

   Add paneer: Drain the paneer from the water and add to the curry. Stir gently to avoid breaking the paneer.

9. 9

   Simmer: Cook on low heat for 5 minutes. Add half tsp garam masala and 2 tbsp fresh cream if desired for a richer gravy.

10. 10

    Serve: Garnish with fresh coriander. Serve hot with roti, naan or rice. A squeeze of lemon brightens all the flavours before serving.