Matar Paneer

• 200g paneer (cubed)
• 1 cup green peas (matar) (fresh or frozen)
• 2 large tomatoes (pureed)
• 1 onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 1-2 green chilies (slit)
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1 tbsp coriander powder
• Salt to taste
• 2 tbsp oil or ghee
• Fresh coriander leaves (for garnish)
• 1/2 cup water or as needed

1. Fry the Paneer:

   • Heat 1 tablespoon of oil or ghee in a pan and fry the paneer cubes until they turn golden brown. Remove them from the pan and set them aside on a paper towel to remove excess oil. If using store-bought paneer, soak the cubes in warm water for 10 minutes to soften them.

2. Prepare the Gravy:

   • In the same pan, add the remaining oil and heat it. Add cumin seeds and let them splutter.
   • Add the finely chopped onions and sauté them until golden brown.
   • Add the ginger-garlic paste and green chilies, and sauté for another 2 minutes until fragrant.
   • Now, add the pureed tomatoes and cook until the oil begins to separate from the masala (spiced tomato mixture). This takes about 5-7 minutes on medium heat.

3. Spice it Up:

   • Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook the masala for another 2 minutes.

4. Add Peas and Water:

   • Add the green peas (fresh or frozen) to the pan and stir. Cook for a couple of minutes.
   • Add water to adjust the consistency of the gravy to your liking. Bring it to a simmer and cook for 5 minutes to let the peas soften.

5. Combine Paneer and Cook:

   • Add the fried paneer cubes to the gravy and stir gently to coat them with the spiced sauce.
   • Let the curry simmer for 5 minutes to allow the paneer to absorb the flavors.

6. Garnish and Serve:

   • Sprinkle garam masala over the curry and garnish with fresh coriander leaves.
   • Serve hot with roti, naan, or steamed rice.

Tips to Make the Best Matar Paneer:

• Paneer: To make the dish richer, you can add cream or a dollop of yogurt at the end for a creamy texture.
• Adjust Spice Levels: Adjust the green chilies and red chili powder based on how spicy you like your curry.
• Peas: You can use frozen peas if fresh ones are not available. Simply add them directly to the gravy.
• Alternative Cooking Method: For a healthier version, you can skip frying the paneer and instead add it directly to the gravy after softening it in warm water.