Matar Paneer (Pea and Paneer Curry)

INDIAN·VEGSource

A rich and creamy Indian curry made with paneer (Indian cheese) and peas in a tomato-based gravy, without cashews, dairy, or cream.

Ingredients

19

PANEER

Paneer

200 g

Cooking Oil

4 tbsp

MASALA BASE

Onion

2 pieces

Garlic Cloves

11 cloves

Ginger

2 inchs

Tomato Puree

⅓ cup

CURRY

Bay Leaves

1 piece

Dry Red Chilli

1 piece

Black Cardamom

1 piece

Cumin Seeds

⅓ tsp

Turmeric Powder

¼ tsp

Kashmiri Red Chilli Powder

1¼ tsp

Cumin Powder

½ tsp

Coriander Powder

½ tsp

Garam Masala Powder

⅓ tsp

Water

1 cup

Green Peas

frozen peas

½ cup

Salt

to taste

Kasuri Methi

Optionaldry fenugreek leaves

½ tsp

Instructions

1Prepare Paneer3m

Heat oil

Turn on the flame, heat a pan and add oil (let the oil heat properly).

Add paneer

Add paneer (200 gm) to the hot oil. Fry it for 1-1.5 minutes on medium flame until it is lightly golden. Do not over-fry.

Remove paneer

Once it is fried a bit, take it out.

2Prepare Masala Base10m

Sauté aromatics

In the same pan with the remaining oil, add one onion (chopped), 10-12 garlic cloves, and 2 inch ginger. Cover it for 3-4 minutes on medium flame.

Cool down

Turn off the flame and let it cool down.

Grind to paste

Put the cooled mixture in a grinding jar. Grind it into a paste without adding water.

3Cook the Masala15m

Heat oil and temper spices

Turn on the flame, heat a pan and add oil. Add bay leaves, dry red chilli, and black cardamom. Add 1/3 tsp of cumin seeds. Fry it for a few seconds on medium flame.

Add powdered spices

Add 1/4 tsp of turmeric powder, 1.25 tsp of kashmiri red chilli powder, and 1/2 tsp of cumin powder. Add 1/2 tsp of coriander powder and 1/3 tsp of garam masala powder.

Cook the masala paste

Add the blended paste to the pan. Mix it well and cook it for 5-7 minutes on low flame, covered.

Add tomato puree

Add 1/3 cup of tomato puree. Cook it for 5 minutes on low flame, covered.

4Finish the Curry15m

Add water and peas

Add 1 cup of water to the masala. Add 1/2 cup of green peas (frozen peas). Add salt to taste (I am using 1.5 tsp of salt).

Simmer the curry

Cover the pan and cook it for 8-10 minutes on low flame.

Add paneer and kasuri methi

Add the fried paneer. Add 1/2 tsp of dry fenugreek leaves (kasuri methi) or fresh coriander leaves. Cover it and cook it for another 2 minutes.

Turn off flame

Turn off the flame.