Ingredients
1 glass peas
2 tablespoons vegetable oil, or as required
4 tomatoes, slashed
2 onions, slashed
1 (2 inch) piece crisp ginger, minced
2 cloves garlic, hacked
2 teaspoons ground coriander
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
2 teaspoons curd (plain yogurt)
1/2 teaspoon red chile powder
12 ounces paneer, cubed
salt to taste
2 sprigs new cilantro, leaves picked from stems
Prep
10 m
Cook
25 m
Prepared In
35 m
Heat a pot of water to the point of boiling; include peas and cook for 10 minutes. Deplete.
Warmth oil in a skillet over medium warmth; include tomatoes, onions, ginger, garlic, coriander, cumin, and turmeric. Cook and blend until warmed through and fragrant, 2 to 3 minutes. Add curd to tomato blend and stew for 2 to 3 minutes; mix in red chile powder.
Blend chile powder into tomato blend. Include peas, paneer, and salt; cover the skillet and stew until warmed through, around 5 minutes. Topping matar paneer with cilantro clears out.
Video to guide you better
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