Matar Paneer

Ingredients:

• Paneer - 200 gms

• Tomatoes 5-6 medium size (roughly chopped)

• Peas(Matar) - 1 cup

• Oil/Ghee/Butter - 2 tbsp

• Green chillies 1-2 nos. (slit) (optional)

• Dry red chilli -1

• Ginger 1 tbsp (julienned)

• Garlic cloves - 10 to 12

• Ginger - 2inch

• Paneer 250 gm (cubes)

• Ghee 2 tbsp

• Jeera 2 tbsp

• Onions 2-3 medium size (chopped)

• Bay leaves -1

• Cloves – 2

• Cardamom – 2

• Cinnamon stick – 2pcs

• Turmeric powder 1/4th tsp

• Salt to taste

• Red chilli powder 1 tbsp (optional)

• Kashmiri Lal Mirch 1 tbsp

• Coriander powder 1 tbsp

• Cumin powder 1 tsop

• Green peas 1 cup

• Water as required

• Garam masala 1 tsp

• Kasuri methi 1 tsp

• Fresh coriander leaves (chopped)

Methods:

• Set a pan on medium heat, add oil and butter, further add ginger and green chillies and sauté it for a minute.

• Add the paneer and shallow fry them from all sides until golden brown in colour. Take it off from the flame and keep aside.

• Set a deep pan or wok on medium heat, add ghee

• Add onions. Ginger, Garlic pcs, one dry red chilli and cook until they are golden brown. Add tomatoes, sprinkle some salt and cook in low heat till the tomatoes are medium cook

• Switch off the flame. Put the onion tomato mix in a grinder and make a puree.

• Set a deep pan or wok on medium heat, add ghee/butter/oil

• Put some cumin seed, bay leaf, couple of cloves, cinnamon stick, and couple of cardamom

• Sauté for a min add the turmeric powder, Kashmiri lal mirch, cumin powder, coriander powder, saute for a min, and then add the Onion-Tomato Puree.

• mix well and add salt to taste, stir and cook for 4-5 minutes, mix well while stirring and cook until oil is released.

• Add green peas, mix well and cook for 8-10 minutes.

• Add water if the masala dries out. Cover and cook for 5-6 minutes, while stirring in intervals.

• Now add 200 ml water, mix and bring it to a boil. Add the shallow fried paneer along with fried chillies and ginger, mix well and cook further for 4-5 minutes.

• Add garam masala, kasuri methi and freshly chopped coriander leaves, mix gently without damaging the paneer, stir and cook further for 2-3 minutes.

• Your matar paneer is ready to be served, garnish with some more freshly chopped coriander leaves and serve hot with hot roti or paratha of your choice and steamed rice or pulav as per your preference.