Matar Paneer

Ingredients

• 200g paneer, cubed
• 1 cup green peas
• 2 onions, pureed
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 2 tbsp oil
• Salt and cream to taste

Method

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. 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. 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. 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. 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. Add water: Add 1 cup water and bring to a boil. The gravy should be medium thick.
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. Add paneer: Drain the paneer from the water and add to the curry. Stir gently to avoid breaking the paneer.
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. Serve: Garnish with fresh coriander. Serve hot with roti, naan or rice. A squeeze of lemon brightens all the flavours before serving.