Matar Paneer – North Indian Style

Step 1: Prepare and Fry Paneer

Cut paneer into cubes. Heat 1-2 tablespoons of oil or butter in a pan. Add the paneer cubes and fry until they develop a nice golden coating on all sides. Remove from pan and sprinkle with sea salt. Set aside some fried paneer and some raw paneer cubes for garnish.

Step 2: Sauté Onions, Ginger, and Garlic

In the same pan (or a clean one), add 1 tablespoon of oil or butter. Add the chopped onions and sauté until they turn a faint brown color. Then, add the grated ginger and minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Add Spices and Tomatoes

Add 1 teaspoon of Kashmiri chili powder, 1/2 teaspoon of turmeric powder, and 2 teaspoons of coriander powder to the pan. Mix well with the onion mixture. Immediately add the chopped tomatoes and cook, stirring occasionally, until the tomatoes soften and deglaze the pan.

Step 4: Prepare the Masala Puree

Transfer the cooked onion-spice-tomato mixture to a blender. Add 1/4 cup of plain yogurt and 1/2 cup of water. Blend until you get a smooth puree. (Note: Yogurt was mentioned for balance but not shown being added, assume it's part of the puree).

Step 5: Temper Cumin Seeds and Add Puree

In a clean pan, heat 1 tablespoon of butter. Add 1 teaspoon of cumin seeds and let them splutter and become fragrant. Add 1 teaspoon of Kashmiri chili powder and immediately pour in the blended masala puree. Stir well.

Step 6: Simmer with Peas and Paneer

Bring the puree to a gentle simmer. Just when it starts to bubble up, add the frozen peas. Cook for 2-3 minutes, then add the fried paneer cubes. Stir gently to combine.

Step 7: Season and Finish

Taste the curry and add salt as needed. Stir in 1 teaspoon of kasoori methi and 1/2 teaspoon of garam masala. Squeeze fresh lime juice over the curry for a bright finish.

Step 8: Garnish and Serve

Transfer the Matar Paneer to a serving dish. Garnish with fresh coriander, red onion rings, sliced red chilies, and a drizzle of cream for aesthetic purposes. Add some reserved raw paneer cubes and lime wedges for extra presentation.

• Fry paneer until just golden for a nice texture, but don't overcook it.

• Adjust spice levels to your preference; Kashmiri chili powder provides color with mild heat.

• Adding yogurt to the masala helps balance the flavors and adds richness.

• For a vegan version, use tofu instead of paneer and coconut cream instead of dairy cream and yogurt.

• Add other vegetables like potatoes or mushrooms for a heartier dish.

• Serve with naan, roti, or rice.