Matar Paneer

Estimated — 4 ingredients not in food database (98% mass accounted for)

Contains: dairy

• Coriander leaves

  chopped

  30 g

• Coriander powder

  5 ml

• Cumin seeds

  5 ml

• Frozen green peas

  thawed

  150 g

• Ginger-garlic paste

  15 ml

• Ground cumin

  5 ml

• Oil

  30 ml

• Onion

  finely chopped

  1 pc

• Paneer

  cut into 2 cm cubes

  150 g

• Red chili powder

  1 g

• Salt

  to taste

• Tomato

  chopped

  1 pc

• Turmeric powder

  1 g

• Water

  100 ml

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Method

1. 1Heat 2 tablespoons of oil in a deep pan over medium heat.
2. 2Add 1 teaspoon cumin seeds and let them sizzle for 10 seconds until fragrant.
3. 3Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
4. 4Add 1 tablespoon ginger-garlic paste and fry for 1 minute until the raw smell disappears.
5. 5Add 1 chopped tomato and cook until it breaks down and forms a thick paste, about 5 minutes.
6. 6Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/2 teaspoon red chili powder. Cook for 30 seconds to release the aromas.
7. 7Add 150 g paneer, cut into 2 cm cubes, and gently fold in to coat with the masala. Cook for 2 minutes.
8. 8Add 150 g frozen green peas (thawed) and 100 ml water. Stir well and simmer for 5 minutes.
9. 9Season with salt to taste and garnish with fresh coriander leaves. Serve hot with roti or rice.