Growing up Matar Paneer, a curry made from Indian cheese and peas, was hands down my favorite dish. My brother and I would fight over the last paneer in the pot because we loved it so much. These days, I don't have a lot of time to cook so I have been using my Tikka Masala sauce to quickly whip this childhood favorite together for myself and family.Matar Paneer
In a large skillet, heat 1 tablespoon oil until shimmering. Add paneer over moderate heat and cook until golden, about 5-7 minutes, turning from time to time.
Add the jar of Brooklyn Delhi Tikka Masala. Fill jar with 1/2 cup water, cap it and shake it up. Add it to the pan with the peas. Simmer until peas are cooked. Add desired cream or coconut milk to add richness. Garnish with chopped cilantro
Serve with a dollop of plain yogurt and Brooklyn Delhi Tomato Achaar or Roasted Garlic Achaar over rice or with naan.