Matar Paneer

Serves 4-5

A weeknight favorite, made easier. Sauté paneer and peas in Bhuna Masala, toss in your spices, and let the deep, slow-cooked base bring it all together.

Ingredients

10 oz (around 300 g) paneer, cut into cubes

2 tsp oil or ghee (1 tbsp more oil if you want to pan sear the paneer)

1 bay leaf

1 cup Bhuna Masala

1 tsp red chili powder (or to taste)

½ tsp turmeric powder

1 tbsp coriander powder

1 cup water

1 cup green peas

2 green chilies sliced (optional)

1 tsp kasuri methi

Salt, to taste

Chopped cilantro, for garnish

Method

Optional – if you like pan-searing the paneer, do this now. Heat 1 tbsp oil in a large nonstick pan over medium heat. Place the paneer cubes in a single layer and cook, turning constantly, until lightly golden on all sides, ~6-8 min in total. If it starts to pop, reduce the heat and keep turning. Transfer the paneer from the pan to a paper towel-lined plate. Cover and set aside.

Heat oil/ghee in a saucepan on medium heat, once it's hot add the bay leaf.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and mix in the red chili powder, turmeric powder, and coriander powder and cook for 1-2 minutes.
Add 1 cup of water and salt, increase heat to high and bring to a boil, cover the pan and allow the curry to simmer over low heat for 5 minutes.
Add the paneer cubes, green peas, and green chilies if using.
Simmer the curry for 5 more minutes or till it thickens to a consistency you like. Crush kasuri methi in your palms and mix it in.
Garnish with fresh cilantro leaves and serve with roti, naan or basmati rice.