Matar Paneer

Ingredients

• 14 oz Paneer, cubed
• 1½ cups Green Peas
• 3 tbsp ghee or oil
• 1 tsp cumin seeds
• 2 onions, puréed
• 1 tbsp ginger-garlic paste
• 3 tomatoes, puréed
• 1 tsp coriander powder
• 1 tsp Kashmiri chili powder
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tbsp dried fenugreek leaves
• 1 cup water
• 2 tbsp cream

Method

1. Fry the Paneer cubes in 1 tbsp of the ghee until just golden on two sides, then drop them into a bowl of hot salted water. They come out soft instead of squeaky.
2. In the same pan, heat the rest of the ghee, pop the cumin seeds, and add the onion purée. Cook, stirring, until it turns pale gold and stops smelling sharp, 8 minutes.
3. Add ginger-garlic paste, then the tomato purée and ground spices with salt. Cook until thick and glossy with oil pooling at the edges, 8 minutes.
4. Add the water and Green Peas, simmer 6 minutes, then add the drained Paneer and warm through for 3 minutes.
5. Finish with garam masala, crushed fenugreek leaves, and cream. Rest 5 minutes off the heat before serving with roti.