This is a simple recipe for Matar Paneer, a classic Indian vegetarian curry. It features creamy paneer cheese and sweet peas in a fragrant, spicy tomato sauce. This dish is perfect for beginners and is a delicious main course, often served with bread or rice.
Heat 1 tablespoon of sunflower oil in a frying pan over high heat until it shimmers. This means it will look wavy or begin to smoke lightly. 2. Add the 225g of paneer to the pan. Immediately reduce the heat to medium. 3. Fry the paneer for 2-3 minutes per side, turning carefully. Fry until each side is golden brown. Paneer can brown quickly, so watch it closely. 4. Remove the browned paneer from the pan and place it on kitchen paper to drain any excess oil. Set aside. 5. Add the ginger, 1 teaspoon of cumin, 1 teaspoon of turmeric, 1 teaspoon of ground coriander, and the green chilli to the same pan. Fry these spices over medium heat for 1 minute, stirring continuously. 6. Add the 4 large tomatoes to the pan. Use the back of your spoon to mash the tomatoes into the spices. 7. Reduce the heat to low to medium and simmer for 5 minutes. The sauce should thicken and smell fragrant. If the sauce becomes too thick, add 1-2 tablespoons of water. 8. Taste the sauce and adjust seasoning as needed. 9. Add the 150g of peas to the sauce. Continue to simmer over low to medium heat for 2 more minutes. 10. Stir in the fried paneer. 11. Sprinkle 1 teaspoon of garam masala over the curry. 12. Divide the Matar Paneer evenly into four bowls. Top each serving with fresh coriander leaves. 13. Serve immediately with naan bread, roti, or rice.