Cookbook:Matar Paneer

Ingredients

 * 6 tablespoons oil
 * 8 oz (200 g) paneer, cut in 1” cubes
 * 1 teaspoon ginger-garlic paste
 * 1 cup chopped onions
 * 1 cup puréed tomatoes
 * 3 green chilies, seeded and finely chopped
 * ½ teaspoon cumin seeds
 * ¼ teaspoon turmeric powder
 * ½ teaspoon red chilli powder
 * 1 teaspoon coriander powder
 * Garam masala
 * 1 teaspoon salt
 * ½ cup peas
 * ¾ cup (200 ml) water
 * 1 tablespoon chopped coriander

Frying paneer

 * 1) Heat some oil in a deep pan.
 * 2) Add paneer cubes in it. Fry on all the sides over medium-low heat until golden brown.
 * 3) Remove paneer from the pan, and drain on paper towels.

Gravy

 * 1) Remove excess oil from the same pan, and add ginger-garlic paste.
 * 2) Add chopped onion to it. Cook, stirring, until onion becomes translucent.
 * 3) Add chopped tomatoes and mix. Cook well over medium heat.
 * 4) Turn off the heat when tomatoes have left all the water. Let cool.
 * 5) Transfer mixture to a blender, and add the chiles.
 * 6) Blend until smooth.

Matar paneer

 * 1) Heat oil in a pan.
 * 2) Add cumin seeds, and fry until they start to crackle.
 * 3) Add turmeric, chilli powder, coriander powder, and garam masala. Mix well over low heat.
 * 4) Add the blended purée, and mix well over medium heat.
 * 5) Season with salt, then mix in the peas.
 * 6) Add some water, cover, and steam until the peas are fully cooked.
 * 7) Uncover and add the fried paneer. Mix well, adding more water if required.

Tadka

 * 1) Heat a small pan/tadka pan.
 * 2) Add 1 tsp oil and ½ tsp red chilli powder. Mix well.
 * 3) Turn off the gas and add to the matar paneer while serving.

Notes, tips, and variations

 * Paneer is a pressed uncured cheese usually made fresh. It can be bought in Indian or specialty grocery stores or substituted by tofu if unavailable.