This matar paneer is filled with three different types of peas (green beans, sweet peas, and snow peas) and is cooked with a fresh and lightly spiced tomato sauce. A perfect spring meal!
Yield: 4 servings
Ingredients
canola oil, for frying
1 lb hard paneer, cut into ½-inch cubes
6 garlic cloves, minced
1 lb ripe plum tomatoes, chopped
1¼ tsp salt
½ tsp ground black pepper
1 tsp ground cumin
1 tsp kashmiri chili powder
½ tsp ground turmeric
½ lb green beans, trimmed
½ lb snow peas
1½ cups peas (fresh or frozen)
Instructions
Heat a few tbsp of the oil in a large nonstick skillet over medium heat. Once hot, add the paneer and fry until crisp, about 4 minutes, turning frequently. Transfer to a paper towel-lined plate and set aside.
Place another tbsp of olive oil into the pan and return to medium heat. Once warm, add the garlic and fry for a minute, or until fragrant. Add in the tomatoes and cook until jammy, about 6 minutes. Stir in the salt, black pepper, cumin, chili powder, and turmeric. Cook for another minute, then remove from the heat.
Meanwhile, bring a large pot of water to a boil. Once boiling, add in the green beans and cook for 2 minutes. Add in the snow peas and cook for another 2 minutes. Finally, add in the peas for a final minute. Drain and toss, allowing to dry completely.
Reheat the sauce and add the paneer and vegetables to the pan. Stir to mix until heated through. Serve immediately with rice, naan, or chapatis.