Deconstructed matar paneer served over warm hummus with olive oil and sumac.
Hands-free mode with voice commands & timers
No ratings yet
Heat one tablespoon of olive oil in a non-stick pan over medium heat.
Add the paneer cubes and sprinkle with turmeric and a pinch of salt; fry until the edges are golden brown.
Add the cumin seeds and green peas to the pan, sautéing for 3-4 minutes until the peas are tender.
Remove the pan from heat and stir in the lemon juice to brighten the flavors.
Spread the hummus evenly across two wide serving bowls, creating a slight well in the center of each.
Spoon the warm paneer and pea mixture into the center of the hummus beds.
Drizzle the remaining olive oil over the entire dish and sprinkle generously with sumac.
Garnish with fresh cilantro and serve immediately with warm pita bread.
