Mattar Paneer

Adapted from:

• ¼ tsp methi seeds (fenugreek seeds)

• ¼ tsp sabut zira (cumin seeds)

• 2 tbsp ginger garlic paste

• ¾ tsp mirch (chili powder)

• 1½ tbsp dhanya powder (coriander powder)

• ¼ tsp haldi (turmeric powder)

• ¾ tsp salt

• 1 large tomato, chopped

• ¼ cup fried onions (or 1 large onion, fried)

• ¼ cup yogurt

• 1½ cups peas (frozen)

• 1 7oz. package of fried frozen paneer (roughly 35 pieces in bag ex. Nanak brand)

• 1½ tbsp oil

1. Heat oil and add methi & zira. Fry on medium heat until brown, covered.

2. Remove from heat for a few mins

3. Add ginger/garlic and 2 tbsp water. Keep covered while doing all of this to prevent making a mess. Fry until light brown.

4. Add mirch, dhanya powder, haldi, and salt. Add 2 tbsp of water. Bhoon until dry.

5. Add chopped tomato. (You can blend the tomatoes too, if you want it to cook faster). Cook tomatoes down on medium for ~15 minutes, covered.

6. In the meantime, blend yogurt and fried onions. Add a little water if it’s too thick.

7. After tomato mixture has cooked down, add peas.

8. Bhoon for one minute then add yogurt/onion mixture. Cook on medium-low, covered, for 5-7 minutes.

9. Add paneer and mix a few times.

10. Add 1.5 cups water and cook on medium low, covered, until sauce thickens. ~10 minutes

• If you can’t find Nanak frozen fried paneer you can buy a block (14 oz.) of paneer, cut it into cubes, and pan fry until its golden brown on all sides. You can use half the block for the recipe as is or double the recipe and use the whole 14 oz. block.