Matar Paneer
By Rachel Davies
After graduating from university I spent four months in India.
For half of the time I volunteered for an NGO in Kolkata, and the rest of the time I explored the country, venturing north, south, and west, and falling in love with the big, bold zaniness of it all.
Having never enjoyed curries before, I also learnt to love Indian food.
There were times when I longed for Western food. The hot green chillies mixed liberally into my omelette made me wonder what the roadside food seller had against me. I slowed my eating down to a crawl, with enforced long breaks to try to quench the fiery heat.
Yet overall the food was amazing. It was fresh and packed full of flavour in a way I’d never experienced Indian food in London.
It was a long way from the food in the curry houses at university where the only reason we went was because you could bring your own drink, wear fancy dress, and inevitably we’d have a naan fight with the table opposite…
This Matar Paneer is the simplest of curry dishes. It’s flavoursome but simple, and a great weekday meal, or vegetarian option if you’re stuck for ideas!
I’ve made it more ‘store cupboard’ by replacing tomatoes with tomato paste, although you could change that around if you like.
Indian food always benefits from the ingredients getting to know each other, and so reheating some extra the following day is worth it.
Matar Paneer (Pea and Paneer Curry)
Serves 2 as a main course, or 4 with another curry
Ingredients
3 tablespoons sunflower oil
1 packet paneer (approx. 225g), cut into 2cm cubes
1 onion, finely chopped
2 garlic cloves, crushed
3cm piece of fresh ginger, peeled and grated
1-2 green chillis, seeds removed and chopped
1 teaspoon cumin seeds
1 teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
1 tablespoon tomato puree
350g frozen peas
Salt
1 small bunch fresh coriander, chopped (optional)
Rice or naan bread to serve
Method
- Heat half the oil in a large, shallow pan or wok on a medium heat. Add the paneer pieces and fry gently until golden on all sides, being careful as they can spit. Remove onto kitchen paper and set aside.
- Pour out any oil left in the pan and wipe the pan with some kitchen paper.
- Add the remaining oil to the pan and the onion, garlic, ginger, chillies, cumin, coriander, turmeric and cayenne, and fry over a medium heat until the onion is soft but not browned, about 10 minutes.
- Add the tomato puree and stir for another minute.
- Add the peas, ¾ teaspoon salt and 150ml water. Cook on a high heat for 5 minutes.
- Add the paneer and simmer for another 5 minutes.
- Taste and season if necessary. Sprinkle over the chopped coriander, and serve with naan bread or rice.
Note: Make some extra, as this tastes even better reheated the next day.
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