Matar Paneer

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 (14 oz) can diced tomatoes
• 1 cup frozen green peas
• 8 oz paneer, cubed
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. 2 Add onion and cook until translucent, about 5 minutes.
3. 3 Stir in garlic, ginger, turmeric, coriander, garam masala, and cayenne; cook for 1 minute.
4. 4 Add diced tomatoes and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
5. 5 Stir in green peas and paneer cubes. Simmer for another 5 minutes.
6. 6 Pour in coconut milk and season with salt. Gently heat through without boiling.
7. 7 Garnish with fresh cilantro before serving.

Equipment

• Large skillet

Variations

• Add spinach for a twist, or swap peas for diced potatoes for a heartier version.

Substitutions

• If coconut milk is unavailable, use a dairy-free cream alternative.

Pairings

• Raita, cucumber salad, or papadums make excellent accompaniments.

Nutrition

Tips

• Use full-fat coconut milk for the richest flavor.
• For a vegan version, substitute paneer with cubed tofu.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to maintain consistency.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.

FAQ