Matar Paneer in Onion-Tomato Masala

What you need

• 250 g (9 oz) paneer, cut into 2 cm cubes
• 150 g (1 cup) green peas, fresh or frozen
• 2 tbsp vegetable oil, or ghee
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 2 cm (1 in) fresh ginger, peeled and grated
• 1 green chili, slit lengthwise, optional
• 3 ripe tomatoes, about 400 g (14 oz), pureed
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp Kashmiri chili powder, or mild chili powder
• 1 tsp salt, to taste
• 200 ml (3/4 cup) water
• 1 tsp dried fenugreek leaves
• 1/2 tsp garam masala
• 2 tbsp cream, optional
• 1 handful fresh cilantro, chopped

Method

Restated from the original video

1. 1

   Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.

2. 2

   Add the onions and cook, stirring often, until deep golden, 8-10 min.

3. 3

   Stir in the garlic, ginger and green chili. Cook for 1 min.

4. 4

   Add the turmeric, coriander and chili powder. Stir for 20 seconds.

5. 5

   Pour in the tomato puree and add the salt. Cook, stirring, until the puree thickens and oil shows at the edges, 8-10 min.

6. 6

   Add the water and peas. Cover and simmer until the peas are tender, 5 min.

7. 7

   Add the paneer and stir gently. Simmer for 5 min so it soaks up the masala.

8. 8

   Crush the fenugreek between your palms over the pan. Stir in the garam masala and the cream.

9. 9

   Taste and add salt if needed. Top with the cilantro and serve hot.

Imported from pipingpotcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.