lunch
Matar Paneer
Peas cooked with paneer in a home style masala. Paneer is bought in for now; our own dairy is planned for later.
Ingredients
- Peas (Matar)1 cup, shelled
- Onion1 medium, sliced
- Tomato2 medium, chopped
- 200 g paneer
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp coriander powder
- salt to taste
- 1/2 tsp garam masala
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- easy
- Cuisine
- Punjabi
- Diet
- Vegetarian
From the farm
Method
- 1Prepare the Peas: Shell the pods. Blanch and freeze any extra.
- 2Cube 200 g paneer and lightly pan sear it, then keep it in warm water so it stays soft.
- 3Heat 2 tbsp mustard or refined oil in a kadhai over medium heat and add 1 tsp cumin seeds. Let them crackle.
- 4Add 1 sliced onion and fry until the onion is soft and pale gold, about 5 minutes.
- 5Add 2 chopped tomatoes with 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Cook until the masala thickens and oil shows at the edges.
- 6Add the Peas and cook until soft, adding a splash of water if needed.
- 7Fold in the paneer, simmer 3 minutes, finish with garam masala and a spoon of cream or curd if you like.
Storage: Cool completely and refrigerate in a covered box for up to 2 days.
Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.
Back to all recipes