Matar Paneer is a popular vegetarian north Indian dish and can be served as a main or side. Matar means green peas and paneer refers to the typical Indian cheese. Serves 2-3.
2-3 medium onions, chopped
6 garlic cloves, finely chopped
1 tbsp coriander seeds
2 tsp cumin seeds
100-125g ghee/vegetable oil
300-400g paneer, cubed (ca. 2,5cm)
1 tsp ginger, chopped
3 bay leaves
1/2 tsp turmeric powder
1 tsp garam masala
450g shelled green peas
150-200g plain yoghurt or coconut milk
3 green chillies, slit a little
250g tomatoes, peeled and sliced
1 tbsp salt
2 cups water
small handful of coriander leaves
Start by making a paste by grinding together half of the onions, garlic, coriander and cumin seeds.
Then heat the ghee/ vegetable oil in a pan and fry the paneer cubes to a light brown. Remove to drain on a plate.
Add the remaining onions and ginger to the ghee/ oil in the pan on medium heat. After some time, add the bay leaves as well and fry until the onions are golden brown.
Now add the turmeric, garam masala and the prepared paste and fry until the ghee starts to separate.
You can add the paneer and peas along with the yoghurt, chillies, tomatoes and salt. Stir for 5-6 minutes over low heat.
Pour in the water and simmer gently for 20 minutes.
Serve the dish sprinkled with garam masala, coriander leaves and naan bread on the side.