Paneer with peas and beans (Matar paneer)

This vegetarian curry is sure to entice everyone to the table with its beautiful aromas and colours.

Recipe «Paneer with peas and beans (Matar paneer)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 400g paneer, 60g ghee, 1 large onion, finely chopped, 1 clove garlic, finely chopped, 2 tsp finely grated ginger , 2 tsp ground coriander, Pinch ground chillies, 1 tsp sweet paprika , 1/2 tsp ground turmeric, 1 tsp black cumin seeds , dry-roasted, 4 vine-ripened tomatoes, chopped, 150g fresh peas or frozen peas, 200g green beans, cut into 3cm lengths, 2 tbsp chopped coriander, 1/2 tsp garam masala.

Ingredients:

• 400g paneer 
• 60g ghee 
• 1 large onion, finely chopped 
• 1 clove garlic, finely chopped 
• 2 tsp finely grated ginger 
• 2 tsp ground coriander 
• Pinch ground chillies 
• 1 tsp sweet paprika 
• 1/2 tsp ground turmeric 
• 1 tsp black cumin seeds , dry-roasted 
• 4 vine-ripened tomatoes, chopped 
• 150g fresh peas or frozen peas 
• 200g green beans, cut into 3cm lengths 
• 2 tbsp chopped coriander 
• 1/2 tsp garam masala 

Instructions

1. Cut paneer into 2.5cm cubes and pat dry on all sides with paper towel. Heat ghee in a non-stick frying pan over medium heat and fry paneer, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel.
2. Reheat ghee in same pan over high heat and cook onion, stirring, until golden. Reduce heat, add garlic and ginger, cook for 1 minute, then stir in spices except garam masala. Add tomatoes and 310ml (1 1/4 cups) water, and cook for 15 minutes or until tomatoes are pulpy. Stir in peas, beans and paneer, and cook, partially covered, for a further 15 minutes or until vegetables are tender. To serve, stir in coriander and garam masala.