Matar Paneer

Matar paneer is a simple yet tasty vegetarian dish from the northern part of India around New Delhi and the Punjab. Pair it with a piece of naan or chapati to make a full meal.

4 to 6 servings

• Onion, chopped -- 1
• Garlic, chopped -- 3-4 cloves
• Ginger, peeled, thinly sliced -- 1 tablespoon
• Oil -- 1/4 cup
• Paneer, cubed -- 1 cup
• Peas -- 1 pound
• Tomato sauce -- 1 cup
• Water -- 1/2 to 1 cup
• Coriander, ground -- 1 tablespoon
• Turmeric -- 1 teaspoon
• Sugar -- 1-2 teaspoons
• Cayenne pepper -- 1/4 teaspoon
• Salt and pepper -- to taste

Method

1. Puree the onion, garlic, ginger and spices in a blender or food processor, adding a little water if necessary. Set aside.
2. Heat the oil over medium heat in a large skillet or wok. Add the paneer cubes and fry until lightly golden. Remove the paneer to a plate and set aside.
3. Reduce the heat to medium low and add the onion puree. Sauté for 5-8 minutes, or until the onion loses its raw taste and the mixture cooks down.
4. Add back the paneer and stir in the rest of ingredients. Simmer for 15-20 minutes, adjust seasoning and serve with naan or chapati.

Variations

• Aloo Matar: Substitute 1-2 cups of peeled, cubed potatoes for the paneer. Follow the same steps as above, browning the potatoes in the same way as for the paneer.
• Stir in 1-2 tablespoons of yogurt or cream at the end if you like.
• Add 1-2 teaspoons of paprika to the onion-spice puree if you like.
• Sprinkle the finished dish with a little garam masala and some chopped cilantro.