Priya Wickramasinghe, Carol Selva Rajah
By Priya Wickramasinghe
In the north of India, dairy products such as paneer are served regularly. This version of matar paneer is dry but it comes in various guises. If you don’t want to make your own paneer, you can often buy it from Indian food shops or supermarkets.
CUT the paneer into 2 cm (¾ inch) cubes. Heat the ghee in a karhai or heavy-based frying pan over medium heat and carefully fry the paneer until golden on all sides. Remove from the pan.
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