Matar Paneer with Spiced Pulao

Ingredients

For the matar paneer

• 200 g paneer, cut into cubes
• 1 cup green peas
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1–2 green chillies, chopped
• 2 tbsp oil or butter
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp red chilli powder
• 1 tsp garam masala
• 2–3 tbsp cream (optional)
• Salt, to taste
• Water, as needed
• Fresh coriander, for garnish

For the spiced pulao

• 1 cup basmati rice
• 2 tbsp oil or ghee
• 1/2 tsp cumin seeds
• 1 small piece cinnamon (dalchini)
• 1 bay leaf (tej patta)
• 8–10 cashews
• 1 small onion, sliced
• 1–2 green chillies
• 1/4 tsp turmeric powder
• 2 cups water
• Salt, to taste

Method

1. Wash the basmati rice and soak for 15–20 minutes. Drain before cooking.

2. Heat oil or ghee in a pan. Add cumin seeds, cinnamon, and bay leaf. Let them release their aroma.

3. Add cashews and fry until lightly golden. Then add sliced onion and green chillies. Cook until the onion softens.

4. Add the soaked rice and sauté gently. Sprinkle in a little turmeric for colour.

5. Add water and salt. Cover and cook until the rice is fluffy and done.

6. Lightly pan-fry the paneer cubes if you like, or use them as is.

7. Heat oil or butter in a pan. Add onion and cook until softened. Add ginger-garlic paste and green chillies, and sauté until fragrant.

8. Add the tomato puree along with turmeric, coriander powder, cumin powder, red chilli powder, and salt. Cook until the masala thickens and oil starts to separate slightly.

9. Add the green peas and a little water. Let it simmer.

10. Add paneer cubes and cook gently for a few minutes.

11. Add garam masala and cream if using. Mix gently and simmer briefly. Finish with fresh coriander.

12. Serve the matar paneer hot with the spiced pulao. A squeeze of lemon on the pulao works really well.

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Tips: Whole spices in the pulao add a warm, aromatic flavour. Cashews give a slight richness and texture. A little turmeric in the pulao gives it a soft golden colour. Keep the paneer soft or lightly fry it depending on your preference.