I’ve got a sneaky Restaurant-Style Matar Paneer recipe that’ll knock your socks off and it’s easier than you think. The base sauce is made with ground almonds and tomatoes. The spicing is mild but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.
Course: Main Course, Side Dish
Keyword: curry, paneer, peas
2tbspoilsunflower/vegetable or rapeseed
1red onionpeeled and cut into large chunks
200ml+ 400ml hot water
450gpaneercubed and soaked in boiling water for 20 minutes and then drained
2black cardamom podswhole
2tspground coriander seeds
1/2tspgreen cardamom podsseeds removed and ground
2 1/2tspsea salt
1tspdried fenugreek leaveskasoori methi, plus more to garnish
Fresh coriander leavesto garnish
Add the ground almonds, onion and garlic to a blender along with 200ml hot water. Blend until smooth.
Heat the oil in a large, heavy-based non-stick saucepan (one with a lid). Add the cumin seeds, black cardamom pods and bay leaves. Allow to sizzle and then add the almond mixture.
Add the turmeric, cinnamon, chilli powder, ground coriander seeds, ground cardamom seeds and 5-spice powder. Stir to combine and cook on a medium-low heat for 10 minutes, stirring all the time to avoid it catching on the bottom of the pan. Once cooked, the paste should come away from the sides of the pan and the oil visible around the edges.
Next, add the tomato passata and salt. Stir. Switch the heat off and allow to cool a little. Add the mixture to a blender - I used my Nutibullet. Blend until you have a super smooth sauce. Return to the pan, add 400ml hot water and cook on a medium heat for 15 minutes with the lid on (VERY IMPORTANT) otherwise the sauce with spit and bubble like a volcano.
Meanwhile, grill the paneer until lightly golden. Carefully add it to the sauce and cook it for a further 10 minutes. Finally, add the peas, garam masala and fenugreek (rub it between your palms to release more flavour). Cook for 5 minutes and switch off the heat. Finish with cream, a sprinkling of fenugreek leaves and fresh coriander leaves. Serve with Garlic and Coriander Naan and Pilau Rice. I served a red onion, coriander and chilli bowl on the side for extra toppings.
Head on over to Instagram for a full step-by-step in my Stories.