Ingredients
- oil6 tbsp
- paneer, 200 g; cut in 1-inch cubes8 oz
- ginger garlic paste1 tsp
- onion, chopped1 cup
- tomato, puréed1 cup
- green chilli, seeded and finely chopped3
- cumin seeds1/2 tsp
- turmeric powder1/4 tsp
- red chilli powder1/2 tsp
- ground coriander1 tsp
- garam masala
- salt1 tsp
- peas1/2 cup
- water, 200 ml3/4 cup
- coriander, chopped1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 19 steps
Heat some oil in a deep pan.
Add paneer cubes in it. Fry on all the sides over medium-low heat until golden brown.
Remove paneer from the pan, and drain on paper towels.
Remove excess oil from the same pan, and add ginger-garlic paste.
Add chopped onion to it. Cook, stirring, until onion becomes translucent.
Add chopped tomatoes and mix. Cook well over medium heat.
Turn off the heat when tomatoes have left all the water. Let cool.
Transfer mixture to a blender, and add the chiles.
Blend until smooth.
Heat oil in a pan.
Add cumin seeds, and fry until they start to crackle.
Add turmeric, chilli powder, coriander powder, and garam masala. Mix well over low heat.
Add the blended purée, and mix well over medium heat.
Season with salt, then mix in the peas.
Add some water, cover, and steam until the peas are fully cooked.
Uncover and add the fried paneer. Mix well, adding more water if required.
Heat a small pan/tadka pan.
Add 1 tsp oil and ½ tsp red chilli powder. Mix well.
Turn off the gas and add to the matar paneer while serving.
