Matar Paneer

Step 1

Heat some oil in a deep pan.

Step 2

Add paneer cubes in it. Fry on all the sides over medium-low heat until golden brown.

Step 3

Remove paneer from the pan, and drain on paper towels.

Step 4

Remove excess oil from the same pan, and add ginger-garlic paste.

Step 5

Add chopped onion to it. Cook, stirring, until onion becomes translucent.

Step 6

Add chopped tomatoes and mix. Cook well over medium heat.

Step 7

Turn off the heat when tomatoes have left all the water. Let cool.

Step 8

Transfer mixture to a blender, and add the chiles.

Step 9

Blend until smooth.

Step 10

Heat oil in a pan.

Step 11

Add cumin seeds, and fry until they start to crackle.

Step 12

Add turmeric, chilli powder, coriander powder, and garam masala. Mix well over low heat.

Step 13

Add the blended purée, and mix well over medium heat.

Step 14

Season with salt, then mix in the peas.

Step 15

Add some water, cover, and steam until the peas are fully cooked.

Step 16

Uncover and add the fried paneer. Mix well, adding more water if required.

Step 17

Heat a small pan/tadka pan.

Step 18

Add 1 tsp oil and ½ tsp red chilli powder. Mix well.

Step 19

Turn off the gas and add to the matar paneer while serving.