Ingredients
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Frying paneer
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- Heat some oil in a deep pan.
- Add paneer cubes in it. Fry on all the sides over medium-low heat until golden brown.
- Remove paneer from the pan, and drain on paper towels.
- Remove excess oil from the same pan, and add ginger-garlic paste.
- Add chopped onion to it. Cook, stirring, until onion becomes translucent.
- Add chopped tomatoes and mix. Cook well over medium heat.
- Turn off the heat when tomatoes have left all the water. Let cool.
- Transfer mixture to a blender, and add the chiles.
- Blend until smooth.
Matar paneer
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- Heat oil in a pan.
- Add cumin seeds, and fry until they start to crackle.
- Add turmeric, chilli powder, coriander powder, and garam masala. Mix well over low heat.
- Add the blended purée, and mix well over medium heat.
- Season with salt, then mix in the peas.
- Add some water, cover, and steam until the peas are fully cooked.
- Uncover and add the fried paneer. Mix well, adding more water if required.
- Heat a small pan/tadka pan.
- Add 1 tsp oil and ½ tsp red chilli powder. Mix well.
- Turn off the gas and add to the matar paneer while serving.
Notes, tips, and variations
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- Paneer is a pressed uncured cheese usually made fresh. It can be bought in Indian or specialty grocery stores or substituted by tofu if unavailable.
References
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