Classic Matar Paneer

Ingredients

• 250 g paneer, cut into 1/2-inch cubes
• 1.5 cup green peas (fresh or frozen)
• 2 tbsp vegetable oil (or ghee)
• 1 tsp cumin seeds
• 1 item yellow onion (large, finely chopped)
• 1 tbsp ginger-garlic paste
• 3 item tomatoes (medium, pureed in a blender)
• 0.5 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tbsp coriander powder
• 0.5 tsp garam masala
• 2 tbsp heavy cream
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp salt (to taste)
• 1 cup water
• 2 tbsp fresh cilantro (chopped for garnish)

Steps

1. 1.

   Sizzle Aromatics

   Heat the vegetable oil or ghee in a heavy-bottomed pan over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.

2. 2.

   Cook Onions and Ginger-Garlic

   Add the finely chopped onion and cook for 6 to 8 minutes, stirring frequently, until translucent and golden brown. Stir in the ginger-garlic paste and cook for another minute until the raw smell dissipates.

3. 3.

   Build the Spiced Tomato Base

   Pour in the pureed tomatoes. Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Cook the mixture for 7 to 9 minutes, stirring often, until the tomato paste thickens and oil begins to separate around the edges.

4. 4.

   Simmer Peas and Paneer

   Add the green peas and 1 cup of water to the pan. Bring to a gentle boil, then lower the heat, cover with a lid, and simmer for 5 minutes. Stir in the cubed paneer gently and continue simmering uncovered for 3 to 4 minutes to let the flavors meld.

5. 5.

   Finish and Garnish

   Stir in the garam masala, heavy cream, and crushed kasuri methi. Remove from heat and let rest for 2 minutes. Garnish with chopped fresh cilantro and serve hot.