Matar Paneer
A vegetarian North Indian dish consisting of peas and paneer in a tomato-based sauce.
Contains common allergens
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Instructions
- 1
Pan-fry Paneer: Heat 1 tbsp oil in a non-stick pan over medium heat. Fry the paneer cubes until lightly golden on all sides. Remove and soak in warm water to keep them soft.
- 2
Cook Aromatics: In the same pan, add another 1 tbsp of oil and crackle 1 tsp cumin seeds. Add the finely chopped onions and sauté for 5-7 minutes until translucent and soft.
- 3
Build the Gravy: Stir in 1 tbsp ginger-garlic paste and cook for 1 minute. Add the tomato puree, 1/2 tsp turmeric, and 1 tsp Kashmiri red chili powder. Cook for 8-10 minutes until the oil separates.
- 4
Add Peas & Cashew Paste: Mix in the green peas and 1/2 cup of smooth cashew paste (made by blending soaked cashews with a little water). Simmer for 5 minutes, adding up to 1 cup of water to adjust consistency.
- 5
Incorporate Paneer: Drain the paneer cubes and gently stir them into the simmering gravy. Cover and cook on low heat for 3-4 minutes to allow flavors to meld.
- 6
Finish & Garnish: Sprinkle 1 tsp garam masala and 1 tbsp crushed kasuri methi (fenugreek leaves). Stir gently, turn off the heat, and garnish with fresh cilantro.
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