Mattar Paneer

Arun grew up in Delhi and loves all things paneer! This recipe is a favorite - not too much masala and yum!

Ingredients
200 gms paneer (cottage cheese)
1/2 cup oil

1 tsp cumin seeds
1" inch piece ginger, grated
1 green cardamom
1/2 inch piece of cinnamon
2 medium onions, finely diced
1 tsp chilli powder
1 tsp turmeric powder
1/2 tsp coriander powder
2 tomatoes, finely diced
1 cup water
1 cup green peas (I use the frozen variety)
1/4 nutmeg, grated
Salt to taste

Method
Cut the paneer into 1 inch cubes. In a kadai, heat the oil. Add paneer and fry on medium heat until lightly browned. Do not over brown the paneer or it will turn heavy and rubbery in the gravy. Drain oil leaving 2 tbsp in the kadai. Add the cumin and a minute later, the ginger. Next, add the cardamom and cinnamon. Saute for another minute and then add the onions. Continue sauteing on medium heat until the onions turn light brown. Now add the turmeric, chilli and coriander powders and continue sauteing for a couple of minutes. Add the tomatoes and cook until the tomatoes are pulpy, stirring frequently. Pour in the water and cook covered on low heat for 10 minutes. Put in the peas, cover and cook for 10 more minutes or until the peas are cooked. If you are using fresh peas, the cooking time will be longer. You could microwave the peas for 4-5 minutes before adding to the gravy to save time.
Once the peas are cooked, put in the fried paneer, salt and simmer gently, uncovered for 10 minutes. If the gravy is too thick, pour in some more water. Finally, sprinkle the grated nutmeg on top and mix well. The nutmeg adds a wonderful earthy, nutty note to the gravy that really makes the dish.
Enjoy with nice, hot phulkas!