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Matar Paneer – A Classic!

Ingredients

  • 2 tbsp oil or ghee
  • 1 tbsp butter
  • 1 tsp cumin seeds
  • 1–2 bay leaves
  • 1 cinnamon stick
  • 4 green cardamom pods, lightly crushed
  • 4 cloves
  • 2 onions, finely chopped
  • 2 tbsp ginger-garlic paste
  • 2 green chillies, finely chopped
  • 1 tbsp tomato purée
  • 3 large ripe tomatoes, chopped (or 400g tin chopped tomatoes)
  • 1½ tsp ground coriander
  • 1 tsp Kashmiri chilli powder
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • Sugar, to taste
  • 300g frozen peas
  • 400g paneer, cubed
  • 2–3 tbsp single cream
  • 1 tbsp kasuri methi, crushed
  • Salt, to taste

To Finish

  • 1 tsp garam masala
  • Fresh coriander, chopped

Method

  • Heat oil/ghee and butter. Add cumin seeds, bay leaves, cinnamon, cardamom and cloves. Fry until fragrant.
  • Add onions and cook until soft and golden (8–10 mins). Stir in ginger-garlic paste and chillies.
  • Add tomato purée and cook for a few minutes.
  • Add tomatoes and cook until thick, glossy and the oil starts to separate.
  • Stir in coriander, chilli powder, turmeric, cumin, sugar and salt. Add 100–150ml water and the peas. Simmer for 8–10 mins.
  • Add paneer and simmer gently for 3–4 mins.
  • Stir through the cream and crushed kasuri methi.
  • Finish with garam masala and fresh coriander.