Random Recipes
Matar paneer
Matar paneer is a classic vegetarian curry of Indian cheese and peas cooked in a tomato-based sauce. Frying the cheese until golden makes a big difference to the flavour and texture of the curry so don’t be tempted to skip that step.
Ingredients
- vegetable oil, for shallow frying
- 450g/1lb paneer, cut into bite-sized pieces
- 1 large onion, finely sliced
- 2 tsp cumin seeds
- 2 garlic cloves, crushed
- thumb-sized piece fresh root ginger, peeled and finely grated
- 1½ tsp crushed dried chillies or ½ chilli, finely chopped (and deseeded, optional)
- 1 small bunch fresh coriander, leaves and stalks separated, both finely chopped
- 1 black cardamom pod
- 4 green cardamom pods, crushed
- 2 cloves
- 1 star anise
- 1 tsp ground turmeric
- 1½ tsp garam masala
- 300g/10½oz passata
- 250g/9oz frozen peas
- salt and freshly ground black pepper
Method for Matar paneer
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Heat 5mm/¼in oil in a sauté or deep frying pan over a high heat. To check the oil is hot enough, add a cube of paneer to the oil – it should sizzle if oil is hot enough. Once ready, add the paneer cubes and shallow fry in batches for 2–3 minutes, turning once until golden brown on each side. Using a slotted spoon, carefully remove the paneer and set aside to drain on kitchen paper.
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Carefully tip out the oil and return the pan to the heat. Add a tablespoon of oil and fry the onion and cumin seeds over a medium heat for around 6–8 minutes until the onions are soft, stirring frequently. Add the garlic, ginger, chillies and coriander stalks and fry for a further minute.
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Add the cardamom pods, cloves, star anise, turmeric and garam masala. Season well with salt and continue to cook for a couple of minutes, stirring until the spices are aromatic. Stir in the passata and simmer gently for 10 more minutes.
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Add the paneer, mix well and simmer for a few minutes to allow the cheese to take on the flavours. Add a generous splash of water to loosen and then stir in the peas and coriander leaves. Season with salt and pepper and simmer for a further 2–3 minutes to cook the peas. Serve immediately.
Matar paneer