Matar Paneer

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat the vegetable oil in a large pot or deep pan over medium heat.

   Ongeveer 1 min

2. 2

   Add the paneer cubes and fry until lightly golden on all sides, about 3-5 minutes. Remove the paneer and set aside.

   Ongeveer 5 min

   Tip van de kok: Do not overcrowd the pan; fry in batches if necessary.

3. 3

   In the same pot, add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

4. 4

   Stir in the ginger-garlic paste and minced green chili, cooking for another minute until fragrant.

   Ongeveer 1 min

5. 5

   Add the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for 30 seconds, stirring constantly, until the spices are aromatic.

   Ongeveer 1 min

   Tip van de kok: Ensure the spices don't burn by keeping the heat moderate.

6. 6

   Pour in the tomato puree and water. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.

   Ongeveer 15 min

   Tip van de kok: Stir occasionally to prevent sticking.

7. 7

   Stir in the green peas and salt. Continue to simmer for another 5 minutes, or until the peas are tender.

   Ongeveer 5 min

   Tip van de kok: If using frozen peas, there's no need to thaw them first.

8. 8

   Gently fold in the fried paneer cubes and cook for 2-3 minutes more, just until the paneer is heated through.

   Ongeveer 3 min

9. 9

   Garnish with fresh cilantro, if using, before serving.

   Ongeveer 1 min