Peas Paneer Curry

Peas Paneer Curry goes great with Basmati Rice or even with Indian Flatbread (“Roti”) and is delicious solo as well. I particularly enjoy pouring it over slices of bread and allowing the bread to soak up the curry and then eating it like a pudding.

 

Ingredients

1 tbsp Olive Oil
8 oz block of Paneer
1 cup Peas
1 cup Red Onions coarsely chopped
1 cup Red Ripe Tomatoes coarsely chopped
1 tbsp Ginger-garlic Paste
1-2 Green Chillies (optional, add more or less per your preference)
1/2 tsp Cumin Seeds
1 tsp Coriander Powder
1/4 tsp Turmeric
1/4 tsp Kashmiri Red Chili Powder
1/4 tsp Garam Masala
1/2 tsp Dried Fenugreek Leaves (“Kasuri Methi”) (optional, but recommended)
1 tbsp Finely Chopped Cilantro
1/2 tsp Sea Salt (adjust to taste)

Number of Servings (approximate): 4

Preparation

Put the onions, tomatoes, green chillies and ginger-garlic paste in a blender and make a puree.

Boil the peas on the stove or in a microwave for about 2 minutes until  tender, drain the water and put aside.

Cooking

Heat the oil in a nonstick pan and add the cumin seeds. When the cumin seeds start sizzling add the onion-tomato puree and cook on medium heat for about 10 minutes stirring occasionally.

When you see the oil separating out of the puree add all the spices and the salt to the pan.

Mix the spices (except for the dried fenugreek leaves) in and cook for another 3-4 minutes.

Add the Paneer and the Boiled Peas to the pan. Mix in the Peas and Paneer and cook for another 2 minutes.

Add in a cup of hot water reduce the heat to low and simmer for 6-8 minutes.

Add the cilantro and the dried fenugreek leaves (crush them in your palms when adding) to the pan and mix it in. Turn off the heat and Matar Paneer is ready.

Enjoy!

 

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