British Indian Restaurant (BIR) Classic Matar Paneer

Ingredients

• 250 g Paneer (cut into cubes; about one standard block)
• 4 tbsp Vegetable oil (plus extra for deep frying the paneer)
• 2 Bay leaves (preferably Bangladeshi Tej Patta)
• 1 tbsp Cumin seeds
• 1 cup Onion (cubed and diced)
• 1 tbsp Garlic (chopped)
• 1.5 tsp Salt (to taste)
• 2 tsp Coriander powder
• 1 tsp Kashmiri red chili powder (heaped; milder flavor but vibrant color)
• 0.5 tsp Turmeric powder
• 1 tsp Cumin powder
• 1.5 tsp Curry powder (general British-style curry powder)
• 2 Tomatoes (medium-sized, blended with a little water)
• 1 cup Frozen garden peas
• 3 Green chilies (nicely sliced)
• 0.5 tsp Garam masala
• 1 tbsp Kasuri methi (dried fenugreek leaves)
• Fresh coriander (chopped, for garnish)

Steps

1. 1

   Cut the paneer block into uniform cubes.

2. 2

   Heat oil in a wok or thin pan and deep fry the paneer cubes until they are nice and golden. This removes the leathery texture and creates a soft interior.

3. 3

   Transfer the fried paneer immediately into a bowl of cold water. This keeps the paneer soft while you prepare the curry base.

4. 4

   In a separate pan, heat 4 tablespoons of cooking oil over medium heat. Add 2 bay leaves and 1 tablespoon of cumin seeds. Wait for them to sizzle and pop.

5. 5

   Add 1 cup of diced onions, 1 tablespoon of chopped garlic, and 1 teaspoon of salt. Sauté for 4-5 minutes.

6. 6

   Drizzle a little water into the pan to help soften the onions and garlic. Continue cooking for another 4-5 minutes until the onions have softened beautifully (about 8-10 minutes total).

7. 7

   Lower the heat and add the ground spices: 2 teaspoons coriander powder, 1 heaped teaspoon Kashmiri red chili powder, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, and 1 1/2 teaspoons curry powder.

8. 8

   Stir the spices in the oil for about 60 seconds to waken up the flavors, being careful not to burn them.

9. 9

   Pour in the blended tomatoes. Increase heat to medium and cook the masala, stirring occasionally, for 6-8 minutes until the oil begins to separate from the sauce.

10. 10

    Add 1 cup of frozen garden peas, the sliced green chilies, and the fried paneer (drained from the water).

11. 11

    Stir everything together on medium-high heat to 'bhuna' (sear/fry) the ingredients with the masala.

12. 12

    Reduce the heat to low and add 1 cup of water, 1/2 teaspoon garam masala, and 1 tablespoon of kasuri methi (crushed between your palms).

13. 13

    Cover and simmer on medium-low for 5-6 minutes until the sauce reaches a thick 'custard' consistency.

14. 14

    Taste for seasoning and add another 1/2 teaspoon of salt if needed. Finish by stirring in fresh chopped coriander.

Notes

Soaking the fried paneer in cold water is a crucial step to ensure it remains soft and juicy rather than rubbery. The blended tomatoes and onions create a thick sauce that mimics the 'base gravy' used in professional Indian restaurants without needing to make it in advance.

Nutrition per serving

• Main Course
• Vegetarian
• Indian
• Curry
• Paneer
• Dinner
• BIR style