Mutter Paneer

Golden paneer cubes and tender peas bound by a velvety tomato sauce. Droplets of ghee rise to the surface as the aroma of toasted cumin fills the air.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 344
• Protein: 18 g
• Carbs: 19 g
• Fat: 21 g

Ingredients

• 250 g paneer ( in 2cm cubes )
• 200 g Green peas ( shelled )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 3 piece Round tomato ( pureed )
• 2 tbsp ghee
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 tsp garam masala
• 1 tsp Ginger ground
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( grated )

Instructions

1. Browning the paneer

   Heat a tablespoon of ghee in a sauté pan. Sear the paneer cubes on each side until they are golden brown and have a light crust. Set aside.

2. Aromatic base

   In the same pan, toss in the cumin seeds. As soon as they sizzle, add the chopped onion. Sauté until translucent, then add the minced garlic, grated fresh ginger, and ground ginger.

3. Sauce reduction

   Pour in the blended tomatoes, turmeric, chili powder, and salt. Simmer over medium heat. The sauce is ready when it thickens and the fat begins to separate from the tomato.

4. Binding and finishing

   Stir in the peas and the browned paneer. Add a splash of water if necessary so the sauce coats the ingredients well. Finish with the garam masala. The sauce should be thick and glossy.

Chef's tips

• If the paneer feels too firm after frying, soak the cubes in warm water for 5 minutes before adding them to the sauce.
• The sauce is perfectly cooked when you see small oil bubbles forming at the edges of the pan.

Storage

Keep for up to 3 days in the fridge in an airtight container. The sauce will thicken; loosen it with a splash of water when reheating.