Matar paneer
Matar paneer is a simple yet tasty vegetarian dish from the northern part of India around New Delhi and the Punjab. Pair it with a piece of naan or chapati to make a full meal.
4-6 servings
Onion, chopped -- 1
Garlic, chopped -- 3-4 cloves
Ginger, peeled, thinly sliced -- 1 tablespoon
Oil -- 1/4 cup
Paneer, cubed -- 1 cup
Peas -- 1 pound
Tomato sauce -- 1 cup
Water -- 1/2 to 1 cup
Coriander, ground -- 1 tablespoon
Turmeric -- 1 teaspoon
Sugar -- 1-2 teaspoons
Cayenne pepper -- 1/4 teaspoon
Salt and pepper -- to taste
Method
Puree the onion, garlic, ginger and spices in a blender or food processor, adding a little water if necessary. Set aside.
Heat the oil over medium heat in a large skillet or wok. Add the paneer cubes and fry until lightly golden. Remove the paneer to a plate and set aside.
Reduce the heat to medium low and add the onion puree. Sauté for 5-8 minutes, or until the onion loses its raw taste and the mixture cooks down.
Add back the paneer and stir in the rest of ingredients. Simmer for 15-20 minutes, adjust seasoning and serve with naan or chapati.
Variations
Aloo Matar: Substitute 1-2 cups of peeled, cubed potatoes for the paneer. Follow the same steps as above, browning the potatoes in the same way as for the paneer.
Stir in 1-2 tablespoons of yogurt or cream at the end if you like.
Add 1-2 teaspoons of paprika to the onion-spice puree if you like.
Sprinkle the finished dish with a little garam masala and some chopped cilantro
