Classic North Indian Matar Paneer

Ingredients

• 250 grams Paneer cubes
• 1 cup Green peas (fresh or frozen)
• 2 medium Onions, finely chopped
• 1 cup Tomato puree
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon Garam masala
• 2 tablespoons Heavy cream(optional)
• 3 tablespoons Cooking oil or Ghee
• 1 teaspoon Dried Fenugreek leaves (Kasuri Methi)

Instructions

1. 1

   Heat 1 tablespoon of oil in a pan and lightly sauté the paneer cubes until golden on the edges, then soak them in warm water to keep them soft.

2. 2

   In the same pan, add the remaining oil and splutter the cumin seeds until fragrant.

3. 3

   Add the chopped onions and sauté on medium heat until they turn a deep golden brown color.

4. 4

   Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

5. 5

   Add the tomato puree along with turmeric, red chili powder, and salt; cook until the oil starts to separate from the masala.

6. 6

   Add the green peas and 1 cup of water, cover the pan, and simmer for 5-8 minutes until the peas are tender.

7. 7

   Add the soaked paneer cubes and garam masala, then simmer for another 3 minutes to allow the flavors to meld.

8. 8

   Crush the Kasuri Methi between your palms, sprinkle over the curry, and stir in the heavy cream before serving.