A traditional Punjabi dish popular in British Indian restaurants, Matar Paneer is incredibly easy to make at home. Browned cubes of paneer cheese are cooked in a delicious, mint & coriander spicy tomato sauce along with peas.
Make the curry paste
Using a stick blender or food processor, whizz together all the ingredients for the curry paste until smooth, then set aside.
Brown the paneer
In a large frying or sauté pan, heat the oil to moderately high. In batches, fry the cubes of paneer, turning to brown on all sides. Transfer the cubes to a plate while you cook the rest then set aside.
Using the same pan, add the mustard, fennel and cumin seeds to the oil. Cook for 2-3 minutes, stirring regularly, until they fizzle and pop.
Turn the heat down to medium and put in the butter or ghee and the curry paste, stir well and cook for 10-12 minutes or until most of the liquid has evaporated.
Add the tomatoes, tomato puree, sugar if using, plus a little salt. Stir well.
Bring to a boil then reduce the heat to a simmer. Cook until the oil separates from the tomatoes (approx 10-20 minutes).
Add the water, yogurt and half the garam masala. Cook over a low heat, covered, for another 10 minutes.
Add the fried paneer, frozen peas and half the coriander leaf and mint. Simmer for another 5 minutes.
When the sauce is reduced to your liking, add the rest of the garam masala plus more salt if needed.
Stir in the rest of the coriander and mint before serving.