Mattar Paneer is a favourite vegetarian meal in our home. It is perfect served with roti or rice.
Heat oil in a pan over a medium heat. Add the paneer cubes and fry for 3 minutes making sure that you turn them midway. Drain on kitchen paper and add to a bowl of warm water.
Heat oil in a pan over a medium heat. Add the onions and fry for 13 - 15 minutes until a dark golden brown.
Stir in the ginger, garlic and green chillies. Then fry for 2 - 3 minutes.
Add the cumin, coriander powder and turmeric. Fry for a minute with a splash of water.
Pour in the tomatoes, cover pan and simmer for 8 - 10 minutes. Uncover pan & cook on high for a further 3-4 minutes.
Add the peas and paneer to the pan. Add water, garam masala and salt and simmer for 10 minutes.
Cooking the paneer separately first keeps the edges crisp but the middle soft. You can skip this step and add with the peas. It still tastes amazing but has a different feel/texture. Soaking the Paneer in water stops it from cooking further and stops the paneer from going hard.
Soaking the paneer after cooking it, stops it from cooking immediately but also stops it from going hard.