Matar Paneer

Name: Matar Paneer
Total time: 1 h
Ingredients: 1 cup vegetable oil, divided; 2 pounds paneer, cut into 1-inch cubes; 2 cups finely chopped onions; 1 tablespoon minced garlic; 2 tablespoons grated fresh ginger root; 2 teaspoons salt; 2 teaspoons ground coriander; 2 teaspoons turmeric; 1 teaspoon garam masala; 3 cups chopped fresh tomatoes, or 1 18-ounce can crushed tomatoes; 3 cups hot water; 2 cups green peas, thawed from frozen

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Makes 8 entrée servings 1x

Time 1 hour

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Ingredients

1 cup vegetable oil, divided
2 pounds paneer, cut into 1-inch cubes
2 cups finely chopped onions
1 tablespoon minced garlic
2 tablespoons grated fresh ginger root
2 teaspoons salt
2 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon garam masala
3 cups chopped fresh tomatoes, or 1 18-ounce can crushed tomatoes
3 cups hot water
2 cups green peas, thawed from frozen

Instructions

Heat a large pot over medium-high heat. Add 1/4 cup vegetable oil, and have a pot lid or splatter screen ready, because paneer will pop and splatter hot oil.

When oil is shimmering, add the paneer cubes. Turn every 2-3 minutes, to brown as many sides as you want. After 10 minutes or so, remove browned paneer to a plate.

Add the remaining 3/4 cup of vegetable oil, turn the heat to high, and add the onions. Fry, stirring constantly, until they start to brown. Add the garlic and ginger and stir until fragrant, about 1 minute. Add the salt, coriander, turmeric and garam masala, and stir to combine, then add tomatoes. Bring to a boil, stirring often, then add 3 cups of hot water, stir again, and reduce heat to medium.

Add the peas and simmer for another 15 minutes, until slightly thickened.

Turn off heat. You can serve it immediately, possibly accented with fresh chopped cilantro, but if you let it rest overnight, its flavors meld appreciably.