Easy Indian Matar Paneer Curry Recipe
When it comes to meat-free food, India is a hotbed of options; this matar paneer recipe is my take on a real classic. Featuring an Indian unmatured cheese and sweet peas, it is a stunningly simple curry that tastes superb.
Servings 2 Servings
Calories 856kcal
Ingredients
- 275 g Paneer 10oz
- 100 g Peas 1 Cup
For the Paneer Marinade:
- 1 tablespoon Cooking Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Coriander Powder
- 1 teaspoon Dried Fenugreek
- ½ teaspoon Turmeric Powder
- ½ teaspoon Kashmiri Chilli Powder
- ½ teaspoon Salt
For the Sauce:
- 1 tablespoon Ghee
- 12 Black Pepper Corns
- 4 Cardamom Pods
- ½ teaspoon Fennel Seeds
- ½ teaspoon Cumin Seeds
- 1 Medium Onion 150g
- 15 g Ginger ½ Thumb-sized piece
- 2 Green Chilli Peppers
- 4 Garlic Cloves
- 8 Curry Leaves
- 1 teaspoon Tomato Puree
- 1 teaspoon Garam Masala
- 200 g Tinned Plum Tomatoes 7oz
- 250 ml Water 1 Cup
- 1 teaspoon Sugar
- ½ teaspoon Salt
- 50 ml Double Cream 3 tablespoon + 1 teaspoon (Heavy cream in the US
Instructions
- Cut the Paneer into evenly-shaped 25mm or 1" cubes.
- Mix together the ingredients for the marinade and add it to the paneer, stir to coat and allow it to sit whilst we prepare our sauce.
- Peel and finely chop the garlic cloves and ginger.
- Cut the onion in half lengthways, peel it, then slice it into thin half-moon shapes.
- Cut the green chillies in half lengthways.
- Heat the ghee over a medium-high heat in a 30cm or 12" frying pan. When the ghee is hot, add the green chillies, curry leaves and whole spices for the sauce and cook until they start to spit.
- Add in the sliced onion and cook, stirring occasionally and cook for 5-6 minutes.
- Throw in the chopped garlic and ginger and cook for a further 1 minute, stirring continuously.
- Add the tomato puree and garam masala to the sauce and cook for 30 seconds, stirring constantly.
- Pour in the tinned tomatoes, water and add the sugar and salt.
- Mash the tomatoes with a fork, then reduce to low-medium and simmer for 10 minutes.
- Now is a good time to defrost the peas if you are using frozen peas by running them under cold water for 5 minutes.
- Blend the sauce and wipe out the pan you cooked the sauce in with some kitchen paper and return it to a medium-high heat.
- Remove the paneer from the marinade and add it to the pan, and fry until nicely coloured on all sides. This should take 4-5 minutes.
- Pour over the sauce and add any remaining marinade, then stir to combine.
- Finally, add the peas and cook for a minute or 2 before serving.
Nutrition
Serving: 1 | Calories: 856kcal | Carbohydrates: 57g | Protein: 36g | Fat: 58g | Saturated Fat: 29g | Polyunsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 140mg | Sodium: 2252mg | Fiber: 12g | Sugar: 21g
