Matar Paneer

Nutrition

Note: Makes 4 Servings

Bring large pan to high heat and add:
- 1 tablespoon canola oil
- 8oz diced paneer
Once paneer is golden on all sides remove the paneer from the pan and place on the side.
Using the same pan (with the remaining oil) bring to high heat and add:
- 2 cups diced white onion
- 1 teaspoon ginger root
- 1 teaspoon garlic
- ½ teaspoon thai chili
Once onions turn clear add 3 cups diced roma tomatoes.
Once tomatoes have softened remove pan from heat.
Place everything from the pan into the blender. Blend until soup like consistency.
Bring large pan to medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon cumin seeds
Remove from heat once all cumin seeds are dark brown (almost black) then add:
- contents of the blender
- ¾ teaspoon kosher salt
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 2 teaspoons coriander powder
Cook until thick then add:
- 1 cup of peas
- ¼ teaspoon garam marsala
- 8oz cooked paneer
Once peas have cooked I would recommend you confirm you have the flavor that you want.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons ginger
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt
- Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.