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Matar Paneer with Rice

Make matar paneer with rice, from the first ingredient to the finished dish.

2 servings · 12 ingredients · 4 steps

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Matar Paneer with Rice, plated and ready to serve. — The finished recipe. Matar Paneer with Rice

Ingredients 1 to 6 for matar paneer with rice arranged separately on a dark worktop. — Ingredients 1 to 6. 200 g Paneer (Cut into 2 cm cubes so the outsides brown before the middles dry.). 200 g Frozen peas. 150 g Onion. One tin (400 g) Chopped tomatoes, tinned. 20 g Tomato purée. 3 tsp (12 g) Ghee

Ingredients 7 to 12 for matar paneer with rice arranged separately on a dark worktop. — Ingredients 7 to 12. 3 cloves, about 9 g Garlic. A thumb, grated Fresh ginger. 1 tsp Ground cumin. Half a tsp Ground turmeric. 1 tsp Garam masala. 200 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)

Matar Paneer with Rice, preparation step 1: Fry the paneer cubes in half the ghee over a high heat until golden on two sides, about four minutes, and set aside. — Step 1. Fry the paneer cubes in half the ghee over a high heat until golden on two sides, about four minutes, and set aside.

Matar Paneer with Rice, preparation step 2: Cook the chopped onion in the rest of the ghee for eight minutes, add the garlic, ginger, cumin and turmeric, then the purée and tomatoes. Simmer for ten minutes and blitz smooth if you like. — Step 2. Cook the chopped onion in the rest of the ghee for eight minutes, add the garlic, ginger, cumin and turmeric, then the purée and tomatoes. Simmer for ten minutes and blitz smooth if you like.

Matar Paneer with Rice, preparation step 3: Return the paneer with the peas and 100 ml of water and simmer for five minutes until the peas are hot through. — Step 3. Return the paneer with the peas and 100 ml of water and simmer for five minutes until the peas are hot through.

The finished matar paneer with rice. — Step 4. Stir in the garam masala and salt. Serve with the rice.

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