Matar Paneer (મટર પનિર )
For 3-4 people.
Print Recipe
Ingredients
- 200 g paneer-home or ready made
- 200 g peas fresh or frozen
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- Pinch of asafoetida powder
- 1 small onion chopped
- Paste of 2 green chilli and 2cm ginger
- 1 tsp garam masala
- 2 medium finely chopped tomatoes
- 3 tbsp yoghurt or 30ml cream
- 1 tsp Fresh chopped coriander for garnish
Instructions
- Heat oil in a thick bottom pan. When hot add mustard and cumin and then the turmeric. When seeds start to splutter add the asafoetida.
- Add the onions and fry for a few minutes.
- Add the chilli and ginger paste. Fry again for one minute and add garam masala.
- Add the tomatoes and cook until they blend into the rest of the sauce.
- Reduce the heat and add the yoghurt, stirring continuously.
- Add the peas, cover and cook until peas are tender. Add water, little at a time, if more gravy is required.
- Brown 1 inch square paneer pieces in a deep or shallow fryer. If you do not want to use any oil, dry roast the paneer pieces on a non-stick frying pan.
- Add to the main curry. Simmer for 5 more minutes.
- Garnish with the coriander before serving.