Matar Paneer

Preparation Time: 15 min. Cooking Time: 30 min. Serves 4

Ingredients:

750 grams Paneer cut into cubes

1 cup Frozen Green Peas

2 Onion Finely Chopped + 1 Very Finely Chopped (preferably Indian Onions)

4 Tomato Finely Chopped

2 inch Ginger Roughly Chopped

4 Cloves Garlic Roughly Chopped

3 tbsp Coriander Leaves Finely Chopped

2 tbsp Tomato Puree

1 tsp Raw Honey

5-6 Cashew Nuts

1 Dry Red Chilli

1½ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

1 tsp Turmeric Powder

1½ tsp Red Chilli Powder 1½ tbsp Green Garam Masala Powder ½ tsp Kasoori Methi (Dried Fenugreek Leaves)

Salt to taste

3 tbsp Oil

1½ tbsp Butter

Method:

1. Heat oil for shallow frying in a pan over medium heat. Add the paneer cubes and sprinkle with salt and green garam masala, Fry on both sides until very light brown, and drain on kitchen paper.

2. Heat 2 tbsp oil with ½ tbsp butter in a saucepan over medium heat with the dry red chilli. Add 1 tsp cumin seeds, asafoetida, cashew nuts, and onion.

3. Cook the onions until light brown. Add the ginger, garlic, turmeric powder, chilli powder, the remaining green garam masala, kasoori methi and sauté for a minute. Then add the tomatoes, raw honey, salt, and tomato puree.

4. Cook the tomatoes until soft and mushy, let them cool, and then blend to a smooth paste.

5. Heat the remaining oil and butter in a pan, add the cumin seed and the very finely chopped onion, and sauté for 2-3 minutes.

6. Add ¼ tsp of all these spices: turmeric powder, chilli powder, green garam masala and the chopped coriander leaves. sauté for a minute, then pour the tomato gravy.

7. Add ½ cup of water and bring it to a boil. Then add the paneer and peas, mix well, and simmer for 5-7 minutes with the lid on, occasionally stirring.

• Sprinkle with coriander leaves and enjoy hot with parathas or naan and jeera rice!

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Matar Paneer | The Rasoi Recipes

Also try:

Paneer Jalfrezi

Paneer Makhani