Matar Paneer.

~40 minutes estimated. Frozen peas usually need less cooking than fresh peas.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 10.58 oz by weight paneer, cubed
• 7.05 oz by weight peas
• 6.76 fl oz water
• 0.5 tsp garam masala

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add peas and water to the cooked masala. Cover and simmer until the peas are tender.

4. 04

   Fold in paneer and garam masala. Warm through gently, then adjust the sauce consistency.

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