Mattar paneer
Ingredients:
- 60g red onion
- 20g ginger
- 20g garlic (about 4 cloves)
- 6 teaspoons garam masala
- 1.5 teaspoon Kashmiri chilli powder
- 30 twists of black pepper (about 1 teaspoon)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- coconut oil
- 3 teaspoons tomato paste
- 400g can of tomatoes
- 6 teaspoons jaggery (or any unrefined sugar)
- 650g paneer
- 325g frozen green peas
- 100g cream
- wholegrain rice
Methods:
- Start boiling the rice.
- Open a can of tomatoes. If they are not already finely chopped, handblender them.
- Very roughly chop onions, garlic and ginger. No need to peel the ginger.
- Place them into a bowl and add all the dry spices (garam masala, chilli, black pepper, salt, cumin, turmeric, cinnamon and cloves). Hand blender everything into a paste.
- In a heavy bottom pot, heat a bit of coconut oil. Add the curry paste and fry for a couple of minutes, stirring constantly, until it smells really good. Add tomato paste and cook for another minute, stirring constantly.
- Add the tomato can. Refill the can with water and add it in. Add in jaggery. Cook for about 20min.
- Meanwhile, heat a non-stick pan with coconut oil. Cube the paneer and fry it until golden on most sides.
- Taste and adjust salt, spiciness (chilli powder) and sweetness (jaggery).
- Once it tastes good, add paneer and frozen peas and wait for the temperature to come back up.
- Add cream and wait for the temperature to come back up.
- Serve with rice.