Spicy Matar Paneer with a Fusion Twist
A creamy and spicy Matar Paneer with a hint of coconut milk, adding a rich texture and sweetness to the traditional Indian dish.
Ingredients
- 250gpaneer, cubed
- 1cupgreen peas (fresh or frozen)
- 2tbspoil
- 1piecelarge onion, finely chopped
- 2piecetomatoes, finely chopped
- 1tbspginger-garlic paste
- 1piecegreen chilli, finely chopped (optional for extra heat)
- 1tspcumin seeds
- 1tspcoriander powder
- 1/2tspturmeric powder
- 1/2tspred chilli powder
- 1/2tspgaram masala
- 1/2cupcoconut milk
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving
How to make Spicy Matar Paneer with a Fusion Twist
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilli. Sauté for a minute.
Add tomatoes and cook until they turn soft and the oil starts to separate.
Stir in coriander powder, turmeric powder, red chilli powder, and salt. Cook for a couple of minutes to let the spices blend well.
Add green peas and cook for 3-4 minutes.
Add paneer cubes and stir gently to coat them with the spice mixture.
Pour in the coconut milk, and simmer for 5-7 minutes, allowing the curry to thicken and the flavours to meld. Adjust salt if needed.
Sprinkle garam masala, mix well, and cook for another minute.
Garnish with fresh coriander leaves.
Serve hot with steamed rice, naan, or roti, and a wedge of lemon on the side for a fresh zing.
Tips & Tricks
For extra heat, add more green chillies or increase the amount of red chilli powder.
Use fresh peas for a more vibrant taste, but frozen peas work well too.
Adjust the consistency of the curry by adding more or less coconut milk as per your preference.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia