Mattar Paneer

Name: Mattar Paneer
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 20 oz panir; 2 tbsp oil; 0.25 tsp mustard seeds; 0.5 tsp cumin seed; 1 small onion; 0.25 tsp ginger; 3 garlic cloves; 2 large tomatoes; 0.25 tsp sugar; salt; 0.5 tsp garam masala; 0.5 tsp chili powder; 0.25 tsp turmeric powder; 0.75 tsp coriander powder; 1 tsp cumin powder; 0.25 cup water; 1 cup peas; 0.25 cup heavy cream; 2 tbsp fresh cilantro

Panir, tomatoes and peas come together in this South Asian dish, fragrant with mustard seeds and cumin and simmered on the stove. Finish with cilantro.

50 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Heat oil and fry paneer cubes till they turn golden brown. Set aside. In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
2
Add chopped onions, ginger and garlic and cook until onions soften. Add tomato, salt, sugar, and cook till the tomatoes soften.
3
Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder. Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
4
Add the peas. Cook just until the peas are tender. Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors. Garnish with cilantro.