Matar Paneer

Ingredients

1 glass peas

2 tablespoons vegetable oil, or as required

4 tomatoes, slashed

2 onions, slashed

1 (2 inch) piece crisp ginger, minced

2 cloves garlic, hacked

2 teaspoons ground coriander

1 teaspoon cumin seeds

1/2 teaspoon ground turmeric

2 teaspoons curd (plain yogurt)

1/2 teaspoon red chile powder

12 ounces paneer, cubed

salt to taste

2 sprigs new cilantro, leaves picked from stems

Prep

10 m

Cook

25 m

Prepared In

35 m

Heat a pot of water to the point of boiling; include peas and cook for 10 minutes. Deplete.

Warmth oil in a skillet over medium warmth; include tomatoes, onions, ginger, garlic, coriander, cumin, and turmeric. Cook and blend until warmed through and fragrant, 2 to 3 minutes. Add curd to tomato blend and stew for 2 to 3 minutes; mix in red chile powder.

Blend chile powder into tomato blend. Include peas, paneer, and salt; cover the skillet and stew until warmed through, around 5 minutes. Topping matar paneer with cilantro clears out.

Video to guide you better

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