British Indian Restaurant (BIR) Classic Matar Paneer
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A classic British Indian Restaurant style curry featuring golden fried paneer cubes and sweet garden peas in a thick, spiced tomato and onion gravy.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 55 g
- 1 g
- 6 g
- 160 g
- 9 g
- 9 g
- 4 g
- 3 g
- 1 g
- 2 g
- 3 g
- 250 g
- 150 g
- 15 g
- 1 g
- 3 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 920 g before cooking, which is about 230 g per serving.
Steps
Cut the paneer block into uniform cubes.
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.
Transfer the fried paneer immediately into a bowl of cold water. This keeps the paneer soft while you prepare the curry base.
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.
Add 1 cup of diced onions, 1 tablespoon of chopped garlic, and 1 teaspoon of salt. Sauté for 4-5 minutes.
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).
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.
Stir the spices in the oil for about 60 seconds to waken up the flavors, being careful not to burn them.
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.
Add 1 cup of frozen garden peas, the sliced green chilies, and the fried paneer (drained from the water).
Stir everything together on medium-high heat to 'bhuna' (sear/fry) the ingredients with the masala.
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).
Cover and simmer on medium-low for 5-6 minutes until the sauce reaches a thick 'custard' consistency.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 392
- Protein
- 15 g
- Carbs
- 18 g
- Fat
- 29 g
- Fiber
- 5 g
Where the calories come from
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