Restaurant-style Matar Paneer Curry (Paneer and Peas Curry)
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 tsp cumin seeds
- 4-5 black peppercorns
- 4-5 whole green cardamom pods
- 1 small cinnamon stick
- 1 tsp whole cumin seeds
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 large onion finely chopped
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 2 tbsp tomato paste
- salt to taste
- 2 medium tomatoes finely chopped
- 500 gms paneer diced into bite-sized cubes and lightly sauteed in a bit of oil till the edges start to brown
- 2 cups frozen peas thawed
- 1/2 cup plain yogurt beaten till smooth
- 1 tbsp dried fenugreek leaves
- 1/2 tsp garam masala powder
- water as needed
- finely chopped fresh cilantro leaves for garnish
Instructions
- Heat oil in a deep heavy-bottomed pan on medium-high heat and add in cumin seeds, black peppercorns, cardamom pods, and cinnamon stick. As soon as the cumin seeds start to sizzle, add in ginger, garlic and onion, and fry for 2-3 minutes till lightly browned.
- Stir in the spices and tomato paste, and mix everything well to combine.
- Season with salt, and add in chopped tomatoes. Cook for 2-3 minutes, stirring occasionaly, till tomatoes start to pulp and blend well with the spice mixture.
- Mix in the fried paneer pieces and peas, and cook covered for 2-3 minutes on low heat.
- Gently stir in the beaten yogurt and mix well. Add in the dried fenugreek leaves and garam masala powder as well as a splash of water, and cook covered for another 3-5 minutes. If you prefer it a bit more saucy, add some more water and bring it to a slow simmer.
- Garnish with fresh cilantro leaves and serve warm with fresh rotis or a side of rice.