Matar paneer with peas

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 250 g diced paneer and 160 g peas
• 1 tbsp oil and 1 1/2 tbsp ghee
• 1–2 cardamom pods and 3/4 tsp cumin seeds
• 3 garlic cloves and 2.5 cm ginger, chopped
• 110 g chopped onion and 340 g chopped tomatoes
• 20 g cashews
• 60 ml plain yogurt, optional
• 1 piece cinnamon, 2.5 cm, and 1 Indian bay leaf
• 1/4 tsp turmeric, 1 tsp Kashmiri chilli and 1 tsp garam masala
• 1/2 tsp ground coriander and 1/2 tsp salt, adjustable
• 240–300 ml water
• 1 tsp dried fenugreek leaves and 1 tsp optional sugar
• 60 ml optional cream and 2 tbsp coriander

Step-by-step method

1. Heat oil and fry cardamom, cumin, garlic and ginger for 1 minute. Add onion and brown for 5–6 minutes.
2. Add tomatoes, cashews and salt. Cover and cook until tomatoes collapse, adding a little water if needed.
3. Cool briefly and blend until smooth, adding yogurt if using.
4. Heat ghee in the pot and add cinnamon and bay. Lower heat, add ground spices and immediately follow with the purée.
5. Cook for 2–3 minutes, add peas and water and simmer partly covered for 10–12 minutes until thickened.
6. Add paneer, crushed fenugreek leaves and sugar to taste. Heat for 2 minutes without boiling vigorously.
7. Turn off heat, add optional cream and coriander and serve with rice or Indian bread.