Matar Paneer
Ingredients
- 250 gpaneer (in 2cm cubes)
- 200 gGreen peas (shelled)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 3 pcRound tomato (pureed)
- 2 tbspghee
- 1 tspCumin seeds
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 tspgaram masala
- 1 tspGinger ground
- 1 pinchGray sea salt
- 20 gFresh ginger (grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
