Matar Paneer (peas and cheese curry)

Ingredients
1.5 table spoon of oil (olive oil used here however any vegetable oil will do)

300 gms of peas (frozen peas have been used here)

500 gms of paneer (make as per recipe or can be purchased from speciality Indian stores. Ricotta is also a good substitute, but needs to be pressed in tea towels to remove excess moisture; otherwise the cheese tends to dissolve in the curry - however, still tastes beautiful)
2 medium sized onions

6 cloves of garlic

4 green chillies (or to taste)

1 cm of ginger

2 table spoons of tomato paste

1 tablespoon of cumin

2 bay leaves

1 black cardamom

2 cloves

1 stick of cassia bark (sometimes referred to as cinnamon bark)

2.5 tea spoons salt or to taste

Turmeric 1/2 teaspoon

Red chilli powder ¼ teaspoon

1 teaspoon Garam masala (can be shop bought or made at home)

500 ml of Water

 

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Prepare the Paneer

Traditionally, the Paneer is often it is chopped in cubes and fried, but I use a easier and healthier option. Place oil in a hot  fry pan and place the entire block of Paneer, seal on both sides until golden. Cool slightly and then cut into cubes and set aside. If you wish you can omit this step and use the cheese without sealing, however, this step adds another texture to the curry and stops the Paneer from breaking up in the curry.

Mattar Paneer

Put oil in a heavy based pan and heat, add the whole spices, starting with the bay leaf, once the cumin sizzles, add the  black peppercorns which have been crushed slightly in a pestle and mortar.

Add the onion, ginger, garlic and chili mixture and sauté until the mixture turns a golden brown colour. Be careful not to burn it, if you think the mixture is about to catch, add some water. Add the tomato paste and stir to incorporate. Next, add the powdered spices, followed by the peas, add water, depending on the consistency required. Once the curry comes to the boil, add the Paneer cubes, cover and simmer for 5-10 minutes. Uncover, serve and garnish with coriander springs. Eat hot with chappatis or any flat bread.