Punjabi Mattar Paneer
INGREDIENTS
550g paneer cut into 1 inch cubes
½ cup oil
2 medium onions, finely chopped
⅓ cup oil
1 2 inch Supreme Cassia Bark
2 Supreme Green Cardamom Pods
3 Supreme Black Peppercorns
2 Supreme Cloves
1 tsp Supreme Cumin Seeds
1 tbsp Supreme Ginger Garlic Paste
2 tsp Supreme Cumin Powder
2 tsp Supreme Coriander Powder
½ tsp Supreme Turmeric Powder
½ tsp Supreme Garam Masala
1 tsp sugar
3 whole chillies
1 tsp Supreme Chilli Powder
1 supreme chopped tomato tin, pureed
Salt to taste
1 cup water
1 ½ cups frozen peas
Chopped coriander
METHOD
Heat ½ cup oil in a pot over medium-high heat. Fry paneer in batches until golden brown. Drain on Kitchen paper and set aside. Heat ⅓ cup oil over medium-high heat. Add whole spices and once they release their aromas add onions and sauté until golden brown. Turn the heat low and stirring continuously add ginger garlic paste. Cook for 2 minutes then add cumin powder, coriander powder, turmeric powder, chilli powder and salt. Continue to cook for 2-3 minutes making sure spices don’t burn then stir in pureed tomato. Turn the heat up to medium and simmer until the oil separates. Add water, sugar and green chillies. Simmer for 20 minutes then stir in paneer, frozen peas and garam masala. Simmer for an additional 5 minutes then remove from heat. Garnish with chopped coriander and serve with steamed basmati rice, pickles and raw onions.
