Mattar Paneer

Few things in life are better than paneer and this mattar paneer is no exception!

*Ingredients* - block of paneer ( an unaged, non melting cheese used in Indian cooking, can be found at most Indian stores) cut into cubes - 2 T vegetable oil - 1 t cumin seeds - 1 bay leaf - 1 in piece of cinnamon - 1 large onion diced - 1 T ginger garlic paste - 1/4 t turmeric powder - 1 t Kashmiri chili powder - 1 c tomato purée - 1 T cashew butter - 1- 1 1/2 c frozen green peas - 1 T of ghee - 1 t garam masala - splash of heavy cream - 1 T dried fenugreek leaves aka kasuri methi for that authentic smell and flavor - chopped cilantro *Tips* • After frying your paneer cubes, put them in a bowl of hot water and salt to ensure they stay soft. To keep from over seasoning your curry, taste as you go • Cook your dry spice powders with the onions for about 1 min or until aromatic • Cook your tomato purée until the oil separates from the base • If you don’t have cashew butter, soak cashews in hot water for a half hour and then blend until creamy • Cover and cook your curry for 5-7 mins before adding your ghee, cream, kasuri methi, and cilantro • Serve with roti, naan, or basmati rice and enjoy! It’s okay to indulge once in a while to get the authentic flavor of your favorite foods.

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