Sindhi Mutter Paneer with Jeera Rice

Instructions

1. 1

   Fry the Paneer

   • Heat 4 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat.
   • Gently add the paneer cubes and shallow-fry for 4-5 minutes, turning occasionally, until they are light golden brown on all sides.
   • Using a slotted spoon, remove the fried paneer and place it in a bowl of warm salted water. This keeps the paneer incredibly soft.
2. 2

   Prepare the 'Bhuno' Gravy Base

   • In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them splutter.
   • Add the finely chopped onions. Sauté on medium-low heat, stirring frequently, for 10-12 minutes until they turn a deep, rich golden-brown. This 'bhuno' step is crucial for the authentic Sindhi flavor.
   • Lower the heat and add the besan (gram flour). Roast for 1-2 minutes, stirring continuously, until it releases a nutty aroma. Do not let it burn.
3. 3

   Cook the Masala

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
   • Pour in the tomato puree. Add the turmeric powder, red chili powder, coriander powder, and salt.
   • Mix everything well and cook the masala on medium heat for 7-8 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides.
4. 4

   Simmer the Curry

   • Add the green peas (if using fresh peas, cook for 3-4 minutes before the next step). Add 2 cups of warm water and stir to combine, scraping the bottom of the pan.
   • Bring the gravy to a gentle boil. Drain the water from the soaked paneer and add the cubes to the gravy.
   • Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the paneer to absorb all the flavors of the masala.
5. 5

   Garnish and Serve

   • Turn off the heat and stir in the garam masala powder.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 5 minutes for the flavors to meld beautifully before serving.
   • Serve hot with phulka (roti), naan, or steamed rice.