Creamy, Restaurant-Style Matar Paneer
Matar Paneer is a warmly spiced Indian curry made with paneer and green peas. The soft and creamy cubes of Indian cottage cheese pairs so well with simple fresh garden peas.
Servings: 4
Ingredients
- 450 g paneer cubed and soaked in boiling water for 20 minutes and then drained
- 300 g frozen peas
- 2 tbsp oil or ghee
- 1 red onion peeled and cut into large chunks
- 3 cloves garlic peeled
- 2 tsp minced ginger
- 80 g almonds soaked in hot water 30 minutes
- 250 ml hot water
- 1 star anise
- 1 black cardamom pod whole
- 1 tsp cumin seeds
- 1 bay leaf
- 1 1/2 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp ground coriander seeds
- 680 g tomato passata or chopped tomatoes
- 2 tsp salt
- 60 ml double cream
- 1 1/2 tsp garam masala
- 1 tsp dried fenugreek leaves kasoori methi, plus more to garnish
- Fresh coriander leaves to garnish
Instructions
- Heat the oil or ghee in a large, heavy-based non-stick saucepan (one with a lid). Add the cumin seeds, black cardamom pod, star anise and bay leaf. Allow to sizzle for 30 seconds and then add the onion, garlic and ginger. Sauté over a medium-low heat for a minute.2 tbsp oil, 1 red onion, 3 cloves garlic, 1 star anise, 1 black cardamom pod, 1 tsp cumin seeds, 1 bay leaf, 2 tsp minced ginger
- Add the soaked almonds (discard the soaking water), turmeric, cinnamon, chilli powder, ground coriander and water. Stir to combine and cook on a medium-low heat for 15 minutes, stirring all the time to avoid it catching on the bottom of the pan.80 g almonds, 1 1/2 tsp ground cinnamon, 1 tsp turmeric, 1 tsp chilli powder, 1 tsp ground coriander seeds, 250 ml hot water
- Next, add the tomato passata and salt. Stir. Switch the heat off and allow to cool. Discard the star anise, black cardamom and bay leaf. Transfer the mixture to a blender. Blend until you have a super smooth gravy. Return the gravy to the pan. Cook over a medium heat for another 10 minutes with the lid on.680 g tomato passata, 2 tsp salt
- Meanwhile, grill the paneer until lightly golden. Carefully add it to the gravy, along with the peas, cream, garam masala and fenugreek (rub it between your palms to release the flavour). Cook for 5 minutes with the lid on and garnish with fresh coriander before serving.450 g paneer, 300 g frozen peas, 60 ml double cream, 1 1/2 tsp garam masala, 1 tsp dried fenugreek leaves, Fresh coriander leaves