Matar Paneer

Name: Matar Paneer
Ingredients: 1 cup peas; 2 tablespoons vegetable oil, or as needed; 4 tomatoes, chopped; 2 onions, chopped; 1 (2 inch) piece fresh ginger, minced; 2 cloves garlic, chopped; 2 teaspoons ground coriander; 1 teaspoon cumin seeds; 1/2 teaspoon ground turmeric; 2 teaspoons curd (plain yogurt); 1/2 teaspoon red chile powder; 12 ounces paneer, cubed; salt to taste; 2 sprigs fresh cilantro, leaves picked from stems

14 ingredients

3 steps

Ingredients

1 cup peas
2 tablespoons vegetable oil, or as needed
4 tomatoes, chopped
2 onions, chopped
1 (2 inch) piece fresh ginger, minced
2 cloves garlic, chopped
2 teaspoons ground coriander
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
2 teaspoons curd (plain yogurt)
1/2 teaspoon red chile powder
12 ounces paneer, cubed
salt to taste
2 sprigs fresh cilantro, leaves picked from stems

Directions

1

Bring a pot of water to a boil; add peas and cook for 10 minutes. Drain.
2

Heat oil in a skillet over medium heat; add tomatoes, onions, ginger, garlic, coriander, cumin, and turmeric. Cook and stir mixture until heated through and fragrant, 2 to 3 minutes. Add curd to tomato mixture and simmer for 2 to 3 minutes; stir in red chile powder.
3

Mix chile powder into tomato mixture. Add peas, paneer, and salt; cover the skillet and simmer until heated through, about 5 minutes. Garnish matar paneer with cilantro leaves.