Matar Paneer

Method

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1. Heat the oil in a wide pan and fry the cumin seeds for 30 seconds until they pop.

   Mark done Start 30 sec timer

2. Add the onions and fry over a medium heat for 10 minutes, until deep golden.

   Mark done Start 10 min timer

3. Stir in the garlic, ginger and chillies and cook 2 minutes.

   Mark done

4. Add the coriander, turmeric and chilli powder and cook 30 seconds.

   Mark done

5. Tip in the tomatoes and cook 8 minutes, until the oil separates and pools at the edge.

   Mark done

6. Pour in the water, add the salt, and bring to a simmer.

   Mark done

7. Add the peas and simmer 3 minutes.

   Mark done

8. Add the paneer and simmer 4 minutes more, without stirring hard, so the cubes stay whole.

   Mark done

9. Stir in the garam masala and half the coriander.

   Mark done

10. Rest 5 minutes off the heat, then scatter the remaining coriander over.

    Mark done

Chef’s Tips

• Wait for the oil to separate before you add water.
• Peas at the end, not the beginning.
• Slit the chillies rather than chopping them, and they season without burning.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Chapati
• Jeera rice
• Plain yoghurt

Storage & Reheating

Keeps 3 days refrigerated and reheats well with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.