Mattar Paneer

Mattar paneer is a classic Punjabi dry dish, usually eaten with a roti or naan. Here, instead of the classic tomato masala, we do a green herb and yogurt masala to accompany to paneer and peas.

ingredients

1 pound paneer, cut into small 3/4-inch cubes

4 to 5 tablespoons ghee

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon minced garlic

4 stalks green onions, minced white and green parts kept apart

1 tablespoons ginger puree

1 cup coconut milk

2 cups fresh or frozen peas

1 serrano pepper, minced

1 1/2 teaspoon sea salt

1 tablespoon amchur

1 teaspoon garam masala

1 bunch cilantro, minced (stems and leaves)

Serves 4 to 6

instructions

In a saucepan or frying pan over high heat, warm the ghee and pop the coriander and cumin seeds. Immediately, add the garlic and white parts of the green onions. Fry for garlic and onions on medium heat for a few seconds, then add the ginger puree, serrano, and coconut milk. Simmer on low heat for another 3 to 4 minutes, then add the remaining green parts of the onion, garam masala and amchur.

Let the mixture rest for 10 to 15 minutes.

Stir in the amchur, garam masala and cilantro.

Serve immediately.

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