Matar Paneer is second recipe in Lenten video series with Benedictine Brother Aelred Senna

Watch how Brother Aelred makes Matar Paneer in the video and then make it yourself using the recipe below.

Matar paneer (Green peas and fresh cheese in tomato gravy) – about 4 servings

• 1 1/2 T oil
• 8 oz. store-bought paneer (substitutes = queso panela or halloumi), cubed
• 3 T oil
• 1 1/2 c. diced onion
• 1 T garlic paste, or finely chopped
• 1 T ginger paste, or finely chopped
• 2 T tomato paste
• 1 15-oz can crushed tomatoes
• 1 small serrano pepper, seeded and finely chopped (optional)
• 1/2 t. ground cardamom
• 2 t. ground coriander
• 1 t. paprika
• 3/4 t. ground cumin
• 1/2 t. ground turmeric
• 1/4 t. ground cayenne
• 1 1/2 t. kosher salt
• 1 c. water
• 1/4 t. sugar
• 1 c. frozen peas
• 1/4 c. cream
• 1/4 t. garam masala
• Chopped cilantro garnish (optional)

1. Gather all ingredients. Place ground spice powders, along with salt, in a small bowl.
2. NOTE: Frying the paneer is optional, but it helps it hold its shape. In a large skillet, heat 1 1/2 T oil until shimmering, then lower heat to med-low. Fry paneer on all sides until lightly golden.
3. In a large skillet, heat 3 T oil until shimmering. Sauté diced onion until golden brown. Add garlic and ginger and sauté a couple minutes more until fragrant.
4. Add tomato paste, crushed tomatoes, chili pepper, dried spices, and salt. Stir together and bring to a brisk simmer. Lower heat a bit and cook about 8 – 10 minutes, until liquid is reduced and oil begins to separate. Stir frequently to avoid sticking.
5. Remove from heat and allow to cool briefly. Pour mixture into a blender (or food processor). Remove the center cap to allow steam to escape and cover with a towel before blending. Puree the mixture until smooth. Return sauce to the pan along with the water and sugar.
6. Allow sauce to come back up to a simmer. Add peas and simmer a couple of minutes before adding paneer. Simmer another 7 – 10 minutes, stirring occasionally to avoid sticking.
7. Remove from heat. Stir in the cream and garam masala. Garnish with cilantro, if using, and serve with basmati rice or your favorite flatbread.