Matar Paneer

Ingredients

• 250g Paneer
• 200g Peas (fresh or frozen)
• 2 EL Ghee or vegetable oil
• 1 Onion, medium, finely chopped
• 2 Garlic cloves, minced
• 1 Stück (ca. 2cm) Ginger, grated
• 300g Tomatoes, pureed or finely chopped
• 1 TL Cumin powder
• 1 TL Coriander powder
• 0.5 TL Turmeric powder
• 1 TL Garam Masala
• 120ml Water or vegetable broth
• 2 EL Fresh cream (optional)
• Salz Salt to taste
• Frischer Koriander Fresh coriander for garnish

Instructions

1. Heat ghee or vegetable oil in a large pot or deep skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown and softened.
2. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
3. Stir in the pureed tomatoes, cumin powder, coriander powder, turmeric powder, and salt. Cook the gravy, stirring occasionally, for 8-10 minutes until the oil separates.
4. Add the cubed paneer and peas. Pour in the water or vegetable broth and bring the mixture to a simmer. Reduce the heat.
5. Cover and simmer the matar paneer for 5-7 minutes, allowing the paneer to absorb the flavors and the peas to cook through. Set a timer if needed:
6. Stir in the garam masala and fresh cream (if using). Taste and adjust seasoning as needed.
7. Serve hot Matar Paneer, garnished with fresh coriander, ideally with naan bread, rice, or roti.

Nutrition