Matar Paneer

Ingredients

• 1 tbls Sunflower Oil
• 225g Paneer
• 2 Ginger
• 1 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Coriander
• 1 Green Chilli
• 4 large Tomato
• 150g Peas
• 1 tsp Garam Masala
• to serve Naan Bread

Instructions

1. Heat the sunflower oil in a wide frying pan over medium to medium-high heat until lightly shimmering. Add the paneer cubes, then reduce the heat slightly. Fry, turning gently, until golden around the edges on all sides. The paneer browns quickly, so keep a close eye on it. Transfer to kitchen paper to drain.
2. In the same pan, add the grated or finely chopped ginger, cumin seeds, turmeric, ground coriander, and chopped green chilli. Cook for about 1 minute over medium heat, stirring constantly, until fragrant but not burnt.
3. Add the chopped or grated tomatoes, pressing them down with the back of a spoon to form a sauce. Lower the heat and simmer for about 5 minutes, until aromatic and slightly thickened. Add a splash of water if the sauce becomes too thick.
4. Season with salt to taste, then add the peas and simmer for a further 2 minutes.
5. Return the fried paneer to the pan and gently stir to coat it with the sauce.
6. Sprinkle over the garam masala, mix lightly, and remove from the heat.
7. Serve the matar paneer hot with naan bread, roti, or rice.

instructions_source: editorial-classic