Balti Mattar Paneer
Pan-fried paneer and sweet peas in a bright tomato-yoghurt sauce, finished with cream and green chilli. A weeknight-friendly North Indian curry.
Directions
Toss paneer with 1 ½ tablespoons oil in a bowl. Heat a non-stick frying pan over medium heat. Cook paneer, in 2 batches, turning for 3 minutes or until lightly browned all over. Transfer to a plate. Reserve pan.
Process yoghurt, chutney, tomato paste, sugar, garam masala, garlic, chilli powder and 1 teaspoon salt in a food processor to a smooth paste.
Heat remaining 1 tablespoon oil in reserved pan over high heat. Add the yoghurt mixture, bring to the boil, then simmer for 3 minutes. Stir in 250ml (1 cup) water. Bring to a simmer, then cook for a further 2 minutes or until heated through. Add paneer and peas, and cook for 5 minutes or until peas are tender. Stir in green chilli and cream, and bring to a simmer. Serve curry with naan and pappadums.
Cook's Note
Paneer is an Indian-style cow’s milk cheese made in a similar way to ricotta, but pressed afterwards to firm. We used Lemnos Paneer and Maharajah’s Choice Sweet Mango Chutney, both available from supermarkets.