Matar paneer

Matar paneer is a popular North Indian dish consisting of paneer and green peas in a creamy spiced tomato gravy, popular in Northern India. I made this with my fresh block of paneer that I made! If you want to learn how to make paneer, then do check the recipe out! Matar paneer goes well with some rotis, or some steamed fluffy jeera rice. 

Ingredients:
250g paneer (cut into bite size pieces)
3/4 cup frozen peas
1 large red onion, finely diced 
2 garlic cloves, finely chopped 
Small piece ginger, finely chopped 
3-4 medium/large tomatoes, roughly chopped
50ml cream  
1 tsp kasoori methi 
Water as required 
Vegetable oil, butter 

You'll need these spices:
1/2 tsp turmeric
1/2 tsp kashmiri red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
1 black cardamom 
3 green cardamoms 
4 cloves 
1 tsp cumin seeds 

Method: 

• In a large saucepan, melt a little butter and vegetable oil. Add the black cardamom, green cardamom, cumin seeds and cloves. Let sizzle for a few minutes until the spices release their aroma. 
  
  
• Add the ginger and garlic and let sizzle for a few minutes until browned. Next, add the red onion and cook until nicely browned, this is key to the flavour of the final dish. 
  
  
• Once the onions are browned, add the turmeric, chilli powder and coriander powder. Mix well and then add a splash water. Cook the onions & spices until the water has reduced. 
  
  
• Next, add in the chopped tomatoes and cook on a medium heat until the tomatoes are mashable and reduced. Once reduced, remove the black cardamom and then add the remaining onion-tomato mixture to a blender and blend until smooth. Keep aside. 
  
  
• In the same saucepan, add a little butter and oil. Add the frozen peas and cook until the peas take on a nice buttery flavour. Alternatively, you can add the peas in at the end, but I find cooking the peas first gives them a nice flavour, and the frozen peas may release a bit of water if you add in them at the end, which can alter the consistency of the final dish. So I cook them now! 
  
  
• Once the peas have cooked slightly, add the tomato gravy. Top up with a little water (around 1/2 cup) and add the cream, kasoori methi and garam masala. Let cook for 5-10 minutes and then add the paneer*. Simmer for 2 minutes.
  
  
• The matar paneer masala is ready! Serve with onion salad, rotis or fluffy jeera rice. 

*If you like you can also fry the paneer beforehand in some vegetable oil so it takes on a nice crispy texture and flavour, but this is optional!