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.
Serves 4
Ingredients
1/4 cup cream or coconut milk
1 14 oz. package paneer, cut into cubes
1 cup frozen peas
salt to taste
chopped cilantro
Method
In a large skillet, heat 1 tablespoon of oil over medium heat until shimmering. Add the paneer and cook until golden, about 5–7 minutes, turning occasionally.
Add a jar of Brooklyn Delhi Tikka Masala Simmer Sauce, the peas, and 1/4 cup of cream or coconut milk. Stir gently to combine and simmer until the peas are cooked through. Garnish with chopped cilantro.
Serve over rice or with naan, topped with a dollop of plain yogurt and Brooklyn Delhi Tomato Achaar or Roasted Garlic Achaar.
In this recipe
