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Matar Paneer

Ingredients

• 1/4 cup + 2 tablespoons ghee or olive oil, divided
• 4 green cardamom pods, or 1 teaspoon ground cardamom
• 2 tablespoons coriander seeds
• 1 small yellow onion, roughly chopped
• 1 tablespoon roughly chopped ginger
• 1 small Indian green chile or serrano chile, halved lengthwise and stem removed
• 7 medium Roma tomatoes, roughly chopped
• 1 teaspoon cumin seeds
• 2 bay leaves
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon asafetida (optional)
• 1 1/2 teaspoons kosher salt
• 8 ounces paneer, cut into 1/2-inch cubes
• 1 cup fresh or frozen shelled sweet peas
• 1/2 cup chopped cilantro, for garnish

Directions

1. In a skillet over medium heat, warm 1/4 cup of the ghee.
2. Add the cardamom and coriander and cook, stirring, for 1 minute.
3. Stir in the onion, ginger, and chile and cook 5 to 6 minutes.
4. Increase the heat to high, add the tomatoes, and cook, stirring, 5 to 6 minutes.
5. Remove from the heat and let cool to room temperature.
6. Transfer the cooled tomato mixture to a blender and blend, adding a few drops of water if necessary.
7. Set the sauce aside.
8. In the same pan over medium-high heat, warm the remaining 2 tablespoons ghee.
9. Add the cumin seeds and cook for 1 minute max.
10. Reduce the heat to low and add the bay leaves, turmeric, and asafetida (if using).
11. Pour the sauce into the pan, add the salt, and mix well.
12. Add the paneer, peas, and 1 cup water, cover, and cook for 10 minutes.
13. Taste and adjust the salt, if needed.
14. Garnish with the cilantro.

Attribution