This is a popular dish from Punjab. Paneer is a good vegetarian source of protein. Since it is made with milk, it is not vegan. For vegans, tofu is an alternative in this dish. I have previously shown how to make paneer. When I first make it for myself, I usually make a large batch and freeze it. Here you can use paneer pieces that have not been fried first, but it is best when you do.
Heat oil, add paneer pieces and fry until lightly browned on medium heat. Rapeseed, sunflower or ghee oil can be used. These do not need to boil, but soak in the sauce for a few minutes.
Alu matar panir:
8 tablespoons oil
1 ½ tsp cumin
250 g tomatoes
2 tablespoons tomato paste
1 teaspoon turmeric
1 ½ tsp chili powder
2 teaspoons salt
2 tsp dried fenugreek
1 tbsp grated ginger
3 tablespoons sour cream
250 g peas
400 g potatoes, diced
400 gr paneer
4-5 dl water
1 tsp garam masala
3 tablespoons finely chopped coriander
Procedure:
- Heat oil, add cumin seeds. When the seeds sizzle, add tomatoes and tomato paste.
- Continue with turmeric, chili powder, salt, fenugreek and ginger.
- Cook for 3-4 min. Stir well and add sour cream. Mix well and let simmer for a few min. until you see small oil bubbles.
- Add diced potatoes, peas and water. Cook until potatoes are tender.
- Add paneer pieces, stir in garam masala. Let it steep for a few minutes and finish with fresh coriander. Goes great with basmati rice and Indian breads.
Serve with basmati rice and everyday bread or naan .
Good luck! :)