Mutter Paneer

Ingredients

Oil

2 tablespoons

Cumin seeds

1 teaspoon

Onion

1 large, finely chopped

Ginger

1-inch piece, grated

Garlic

3 cloves, minced

Green chili

1, chopped (adjust to taste)

Turmeric powder

1/2 teaspoon

Coriander powder

1 teaspoon

Garam masala

1 teaspoon

Tomatoes

2 large, pureed

Green peas

1 cup, fresh or frozen

Paneer

250 grams, cubed

Kasuri methi (dried fenugreek leaves)

1 teaspoon

Salt

to taste

Fresh cream

2 tablespoons

Fresh coriander leaves

for garnish

Instructions

1. Heat the oil in a large pan over medium heat and add the cumin seeds. Allow them to splutter for a few seconds.
2. Add the chopped onions and sauté until they turn golden brown, stirring frequently to prevent burning.
3. Incorporate the grated ginger, minced garlic, and chopped green chili. Sauté for an additional minute until fragrant.
4. Sprinkle in the turmeric powder, coriander powder, and garam masala. Stir well to combine and toast the spices slightly.
5. Pour in the pureed tomatoes and cook the mixture until the oil begins to separate from the masala, stirring occasionally.
6. Add the green peas and cubed paneer to the pan. Gently mix to coat the peas and paneer in the sauce.
7. Season with salt and sprinkle in the kasuri methi. Carefully mix all the ingredients together.
8. Cover the pan and let the dish simmer on low heat for 10-15 minutes, stirring occasionally to prevent sticking.
9. Once the peas are tender, stir in the fresh cream and cook for another 2 minutes until heated through.
10. Garnish with fresh coriander leaves before serving.