Matar Paneer

Ingredients

• 250 grams Paneer (cubed)
• 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 Garam Masala
• 1 teaspoon Kashmiri Red Chili Powder
• 2 tablespoons Heavy Cream(optional)
• 2 tablespoons Cooking Oil
• 0.25 cup Fresh Cilantro (chopped)

Instructions

1. 1

   Heat oil in a pan and lightly fry the paneer cubes until golden brown, then soak them in warm water to keep them soft.

2. 2

   In the same pan, add cumin seeds and let them splutter before adding the chopped onions.

3. 3

   Sauté the onions until they turn translucent and golden brown, then stir in the ginger-garlic paste for 1 minute.

4. 4

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

5. 5

   Add the green peas and a cup of water, cover the pan, and simmer for 5-7 minutes until the peas are tender.

6. 6

   Drain the paneer cubes and add them to the gravy, stirring gently to avoid breaking the pieces.

7. 7

   Sprinkle garam masala and add the heavy cream, simmering for another 2 minutes on low heat.

8. 8

   Garnish with fresh cilantro and serve hot with roti, naan, or steamed basmati rice.