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Matar Paneer – A Classic!

Serves 4

Ready in 45 mins

Original paneer

  • High Protein, Vegetarian

The classic curry EVERYONE should know, done properly. Whole spices, a slow-cooked tomato base, sweet peas and soft paneer, finished with a splash of cream and kasuri methi. Tip: it's even better the next day, so make extra and serve with fluffy basmati rice, naan or roti.

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Ingredients
Method

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
  • 1 tsp garam masala
  • Fresh coriander, chopped

Method

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