Matar Paneer

Ingredients

1 tsp cumin seeds
1 tsp coriander seeds

15 g fresh ginger
1 fresh green chilli
3 cloves garlic (peeled)

2 onions

3 tomatoes

2 tbs sunflower oil

0.5 tsp kashmir chilli powder
1 tsp turmeric

1 tbsp tomato puree
Salt

0.5 tsp dry fenugreek leaf (kasuri methi)

225 g block of paneer
2 tbs sunflower oil
0.5 tsp salt
1 tbsp garam masala

250 g frozen peas.

Method

• Dry roast the cumin and coriander seeds, and coarsely grind in a pestle and mortar or grinder.

• Grind the ginger, chilli and garlic with a splash of water into a paste
  

• Roughly chop the onions and place in a small processor/blender and mince until a rough paste.

• Cut a small cross on top of each tomato. Place in a bowl and cover with boiling water. Leave to steep for a minute until you can easily remove the skin
• Chop the tomatoes.
• Heat the oil in a wide based saucepan. Add the onions and sauteé on a low heat for about 10 minutes.
• Add the ground cumin and coriander, and cook for a further two minutes.
• Add the garlic,chilli, ginger paste and cook for a further 2 minutes.
• Add the chiili powder and turmeric and cook for 1 minute

• Add the chopped tomatoes, the tomato pureé and 2 tbs water. Add salt to taste. Cover with a lid and simmer gently for twenty minutes. Occassionally check to see if you need to add more water.
• Rub the fenugreek leaves between your palms and add to the sauce. Check the seasoning.
• As the sauce is cooking prepare your paneer.
• Cut the paneer into 1.5 to 2 cm cubes.
• Heat the oil in a frying pan and add the paneer cubes. Fry, turning often, for about 5 minutes until the paneer is just starting to turn gold.
• Remove the paneer from a pan with a slotted spoon and place in a bowl. Add the garam masala and salt and gently stir until all the paneer cubes are lightly coated.
• Place the peas in a bowl and pour over some boiling water. Leave for about half a minute and drain.
• Stir in the paneer and peas into the cooked sauce and cook for a further 5 minutes.
• Serve with aromatic rice, your favourite Indian pickle or chutney and raita.

Notes

It really is worth mincing the onions as it gives a great consistency to the sauce. If you do not have a small blender then dice the onions as finely as possible.

You need to cook the onions until they no longer smell raw, but you do not want to brown them.

Omit the kashmir chilli powder if you prefer to keep the dish very mild.

You can get plant based paneer if you want to keep this dish vegan. I have not tried it yet, but will give it a go when I next make this dish and let you know.