Indian · 45 min · serves 4

Matar Paneer (Home-style paneer and peas curry)

Kept by The Bhook kitchen

Ingredients

• 250 g paneer, cut into cubes
• 150 g green peas (fresh or frozen)
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chillies, slit
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp salt

Method

1. Heat oil in a deep pan on medium. Add cumin seeds; let them splutter and turn a shade darker.
2. Stir in onions. Cook till golden all over.
3. Add ginger and garlic paste, stir till the raw smell fades.
4. Add tomatoes and green chillies. Cook till the tomatoes soften and the oil separates.
5. Sprinkle in turmeric, coriander powder, and garam masala. Stir for 1 min.
6. Toss in peas and 200 ml water. Bring to a boil, cover and simmer till peas are tender.
7. Add paneer, simmer 5 min so it absorbs some flavour. Salt to taste.

The trick: add paneer only at the end, or it turns rubbery.