Matar Paneer

• 6-10 cashew nuts, soaked in hot water for 20 mins
• 1 cup frozen green peas
• 250g Paneer
• 1 medium onion, finely chopped
• 1 fresh chilli (green or red)
• 1 clump garlic, skinned
• 1/2 inch piece of ginger - skin removed
• 2 medium tomatoes, quartered
• 1/2 teaspoon chilli flakes/powder
• 1 teaspoon turmeric paste/powder
• 1 teaspoon coriander powder
• 1/4 teaspoon garam masala powder
• 2 tablespoons ghee
• 3 stalks spring onions, sliced thinly right to the green tip
I have a love for small Asian and Indian supermarkets. They are filled with spices and foods that I always want to try. I am the endless foodie I guess. On a recent visit, I spotted some Paneer in the fridge and got inspired to make this. The paneer, although it is dairy, has a very light texture a bit like tofu, but with the hint of the taste of haloumi.
Separate The garlic cloves from the clump. Using a large knife, crush the clove. This removes the skin

add to blender/thermomix tomatoes, onion,chilli, ginger, garlic,

Heat ghee in a cast iron/heavy pan

Add spring onion, cook for 1 minute

Add garlic, onion, nut tomato mix

Stir another 2 mins

add all herbs, spices and cook for a further 1-2 mins

Add green peas and paneer

Simmer gently to heat the paneer and cook the peas, stir constantly
Serve with
• chopped coriander or parsley
• A bed of green salad
• Wild rice
• Freshly pan fried fish


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