Matar Paneer

• porcijos: 2-3 servings
• aktyvus laikas: 20 minutes
• bendras laikas: 40 minutes

Ingredientai

14 oz paneer, cubed

2 tbsp oil or ghee

1 tsp cumin seeds

1 serrano, split lengthwise

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

1 cup tomatoes (crushed or finely chopped)

1–1½ cups frozen peas

1¼ cups water

1 tsp coriander powder

1/2 tsp turmeric

1 tsp Kashmiri chili powder (or paprika)

1/2–1 tsp salt (to taste)

1/2 tsp garam masala

1 tsp kasuri methi (optional)

Fresh cilantro to garnish

Nurodymai

Heat a pan over medium-high heat with enough oil to fully coat the bottom, add the paneer cubes, and fry until golden on a few sides, then remove and set aside. Optionally, you can soak the cubes in hot water immediately after frying for 5 minutes (keeps crispiness but soft inside).

In the same pan, add a bit more oil/ghee if needed, then add cumin seeds and toast until aromatic. Immediately add the serrano split lengthwise, followed by the chopped onions and a pinch of salt, and cook this mixture slowly for about 20 minutes with a lid, stirring occasionally, until the onions become a deep golden brown and well caramelized.

Add the minced garlic and grated ginger to the browned onions and cook for about 1 minute until fragrant.

Stir in 1 cup of tomatoes along with coriander powder, turmeric, chili powder, and salt, and cook for about 5–8 minutes (roughly 3 minutes if using canned tomatoes) until the tomatoes break down and the mixture combines almost like a paste.

Pour in 1 ¼ cups of water, stir well, and let the curry simmer for about 8–12 minutes so the flavors combine and the gravy stays light and spoonable. At this point you can lightly blend with an immersion blender if you want (don’t blend it too much though to retain texture).

Add the peas and cook for 3–4 minutes, then gently fold in the crispy paneer and let it simmer for just 2 minutes so it absorbs flavor without losing texture.

Finish by adding garam masala and kasuri methi if using, then turn off the heat and garnish with fresh cilantro and a squeeze of lemon before serving. Enjoy!