Matar Paneer
Vegetarian · India classic.
Ingredients
- 1 tbls Sunflower Oil
- 225g Paneer
- 2 Ginger
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Coriander
- 1 Green Chilli
- 4 large Tomato
- 150g Peas
- 1 tsp Garam Masala
- Small bunch Coriander
- to serve Naan Bread
Method
- Fry — Heat the oil in a frying pan over high heat until it’s shimmering hot.
- Heat the pan — Add the paneer, then turn the heat down a little.
- Fry — Fry until it starts to brown at the edges, then turn it over and brown on each side – the paneer will brown faster than you think, so don’t walk away.
- Drain — Remove the paneer from the pan and drain on kitchen paper.
- Fry — Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min.
- Simmer — Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant.
- Season — Add a splash of water if it’s too thick. Season well.
- Simmer — Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala.
- Serve — Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.