Matar Paneer

Ingredients

• oz Ghee

  Swad

  200g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Serrano pepper

  Raw

  100g

• Peas

  Green, frozen, unprepared

  2 cup or 268g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Fenugreek seed

  Spices

  1 tbsp or 11g

• Coriander seed

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  ¼ cup or 60g

• Cilantro

  Raw - Whole Foods Market

  100g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  100g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Paneer

  Gopi

  14 oz or 392g

• Garam Masala

  Frontier

  1 tsp or 3g

Directions

1. Instant Pot:
2. Press saute, add ghee and once it melts, add cumin seeds. Once the cumin seeds brown, add the serrano pepper and stir-fry for a minute.
3. Add the peas, water, onion masala, spices, paneer and mix well.
4. Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
5. Quick-release pressure.
6. Stir the heavy cream into the pot, garnish with cilantro and serve.
7. Stovetop:
8. Melt ghee in a dutch oven or heavy-bottomed pot over medium heat, add cumin seeds and once they start to splutter, add the serrano pepper, and stir-fry for 30 seconds. Then add the water, onion masala, peas, spices and mix well.
9. Bring the mixture to a boil, then reduce the heat to medium, add the paneer and cover with a lid. Cook for 1-2 minutes (if using frozen onion masala, just make sure it has melted into the sauce).
10. Remove the lid, stir, add the cream and cook for another minute.
11. Garnish with cilantro and serve.
12. No Onion Masala?
13. In step 1, after you brown the cumin seeds, stir-fry the onions for 5-6 minutes, or until they begin to brown. Then add the garlic and ginger along with the serrano and stir-fry for a minute, then add the tomatoes and stir-fry for 5 minutes or until they cook down. Use an immersion blender to puree until smooth (or add to blender then pour back into the pot). Proceed with the rest of the recipe.
14. Original recipe by: Ashley Thomas (source: myheartbeets.com/matar-paneer/)