Matar Panir

A delicate Indian vegetable curry with homemade panir cheese and green peas. An aromatic spiced dish that cooks quickly and pairs perfectly with naan bread or rice.

Ingredients

• 1 tbsp Sunflower oil
• 225 g Panir
• 2 pcs Ginger
• 1 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Ground coriander
• 1 pcs Green chili
• 4 pcs Tomatoes
• 150 g Green peas
• 1 tsp Garam masala
• Fresh cilantro
• Naan bread

Instructions

1. Heat the oil in a skillet over medium-high heat until lightly smoking. Add the panir and fry, turning occasionally, until golden brown on all sides—this will take 3–4 minutes. Transfer the panir to paper towels.
2. In the same skillet, fry the minced ginger, cumin, turmeric, ground coriander, and green chili for 1 minute until fragrant.
3. Add the tomatoes, gently crushing them with a spoon, and simmer the sauce for 5 minutes until it becomes aromatic. Add a little water if needed to prevent the sauce from becoming too thick. Season with salt and pepper to taste.
4. Add the green peas and simmer for another 2 minutes. Return the panir to the skillet, sprinkle with garam masala, and gently stir to combine.
5. Divide the curry among plates, garnish with fresh cilantro, and serve with naan bread or rice.