Matar Paneer

Optional: Pan fry the paneer first

• If you like you can pan fry the paneer separately if you don’t want to put raw paneer in the sauce. Chop the paneer.
• At the start of the cooking process, sauté the paneer in a pan with a teaspoon of oil, a little butter, and a pinch of salt and pepper for about five minutes, until the outside is lightly browned and the inside stays soft and succulent. Keep aside to add later to the sauce.

• Chop the onions and tomatoes. Heat a dash of oil and the butter in a non-stick pan over medium heat. Once hot, add the cumin seeds and let them sizzle.
• Add the onions and fry until golden brown, about 8–10 minutes on medium heat. Stir frequently to prevent burning.
• Add the ginger & garlic paste and sauté for a minute until the raw smell disappears. Add a splash of water if needed.
• Stir in the chopped tomatoes and tomato purée. Cook on a medium heat for 5–7 minutes until the mixture becomes soft and you see oil around the edges.
• Add the ground turmeric and ground fenugreek, and ground coriander. You can add a pinch of Kashmiri chilli powder at this stage if you like. Mix well into the sauce.
• Add the frozen peas and paneer and mix gently into the sauce. (if you already cooked the paneer you can add it back in at this stage).
• Add a pinch of salt, sugar, and 50ml warm water per serving (200ml for 4 people, 100ml for 2 people). Cook covered on low to medium heat for 4-5 minutes, allowing the paneer to absorb the flavours and for oil to appear on the sides of the pan. Stir occasionally.

Cook the rice

• While the sauce is simmering, cook the basmati microwave rice according to the packet instructions.

Finish the dish & Plate Up

• Turn off the heat and finish with garam masala and chopped fresh coriander.