Mattar Paneer

This was one of the first dishes I cooked for my husband when I was newly married, and it's the recipe I get most requested to make. I have managed to make it less fattening so we can eat it more often by successfully substituting the cream with fatfree half&half or even fatfree yoghurt sometimes (of course it won't taste quite as good as it does with heavy cream). I always use my own homemade paneer in this, and I also roast and grind my own cumin and coriander to bring out the best flavors, but you don't have to do that.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 20  ounces panir (cubed)
• 2  tablespoons  oil or 2  tablespoons ghee
• 1⁄4 teaspoon mustard seeds
• 1⁄2 teaspoon cumin seed
• 1  small onion
• 1⁄4 teaspoon ginger
• 3 -4  garlic cloves
• 2  large tomatoes
• 1⁄4 teaspoon sugar
•  salt (to taste)
• 1⁄2 teaspoon garam masala
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon turmeric powder
• 3⁄4 teaspoon coriander powder
• 1  teaspoon cumin powder
• 1⁄4 cup water (or as needed)
• 1  cup peas
• 1⁄4 cup heavy cream
• 2  tablespoons fresh cilantro

Directions

1. Heat oil and fry paneer cubes till they turn golden brown. Set aside.
2. In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
3. Add chopped onions, ginger and garlic and cook until onions soften.
4. Add tomato, salt, sugar, and cook till the tomatoes soften.
5. Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
6. Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
7. Add the peas.
8. Cook just until the peas are tender.
9. Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
10. Garnish with cilantro.