Matar Paneer and Weekend Baking

In my garden

This has to be one of the easiest curries ever, and one of the first I learned to make (alongside Dahl and Palak Paneer). The kids love it, they love all curries, especially if they have paneer.

Matar Paneer

Paneer and Pea Curry

1 onion

1 garlic clove

1 tbsp vegetable oil

half tsp each of

Garam Masala, cumin powder, coriander powder, turmeric, paprika, salt

1 bay leaf

 800 ml can of tomatoes

  half a tsp of freshly ground ginger

1 cup frozen peas

1 block paneer cheese

half a cup of cream (optional)

fresh coriander to end

Chop the onion and garlic. Heat the oil in a pan and sizzle the Garam Masala, cumin powder, coriander powder, turmeric, paprika, salt and bay leaf for a few seconds. Add the garlic and onion and sizzle until the onion start to colour. Add the tomatoes and ginger and simmer for 20 minutes, then blend everything with an immersion blender. Add the peas and after 10 minutes the paneer, cubed. Simmer for 5-10 more minutes, then finish with the cream (optional) and some fresh coriander leaves. Serve with rice or Indian bread.

These images are of the afternoon baking with my daughter, we made jam ring biscuits with strawberry jam, and with the left-over pastry Arantxa cut her own biscuits.  She really likes little details :-).

Happy week to everyone!

Photos and Recipes by Alessandra Zecchini ©