Matar is peas and Paneer is a pressed fresh Indian cottage cheese, a favorite combination in our house and all over North India. Utterly delicious and super easy with Masala Mama’s Tikka Masala sauce. —MasalaMama
cream or coconut milk (more for a creamier sauce)
Cilantro for garnish
Salt to taste
Heat ghee/oil in a large saucepan or dutch oven over medium-high heat. Add paneer and gently sear until lightly brown on the sides, approximately 3-5 minutes.
Stir in Masala Mama Tikka Masala sauce, using 2 tablespoons of stock or water to rinse out any remaining sauce in the jar, cream or coconut milk, peas and red pepper flakes (if using) and simmer until peas are cooked, about 5-7 minutes. The sauce should have the consistency of split pea soup. If too thick add some stock or water.
Adjust salt to taste, garnish with cilantro and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice. If using naan, I love heating it in a cast iron skillet or directly on the flame until you see a few brown spots and topping it with some butter.