Middle Eastern Spiced Matar Paneer
Paneer and peas seasoned with baharat, served in a light pomegranate and tomato broth.
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Ingredients
- 400 grams Paneer, cubed
- 1 1/2 cups Frozen or fresh green peas
- 2 tablespoons Baharat spice blend
- 3 tablespoons Pomegranate molasses
- 1 1/2 cups Crushed tomatoes
- 1 cup Vegetable broth
- 1 large Yellow onion, finely diced
- 3 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 1/4 cup Fresh mint leaves, chopped
- 2 tablespoons Pomegranate arils for garnish(optional)
Instructions
- 1
Heat one tablespoon of olive oil in a large skillet and lightly brown the paneer cubes on all sides; remove and set aside.
- 2
In the same skillet, add the remaining oil and sauté the diced onion until translucent and soft, about 5 minutes.
- 3
Add the minced garlic and baharat spice blend to the onions, stirring constantly for 1 minute until highly fragrant.
- 4
Pour in the crushed tomatoes, vegetable broth, and pomegranate molasses, stirring to combine the base of the broth.
- 5
Bring the liquid to a gentle simmer over medium-low heat and let it reduce slightly for 10 minutes.
- 6
Fold in the green peas and the browned paneer cubes, allowing them to heat through in the broth for 5 minutes.
- 7
Stir in half of the fresh mint and season with salt and pepper to taste.
- 8
Serve hot in shallow bowls garnished with the remaining mint and fresh pomegranate arils.
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