Matar paneer

Ingredients

• 1 cup Paneer cubed( Shallow fry in little oil until brown color and keep it in warm water until the time of use.)
• 1 cup Green Peas ( I used frozen)
• 15 no Almonds
• 2 tablespoon Ginger-garlic paste (Garlic : 2 cloves, Ginger : 1 inch freshly ground into paste)
• 3 Tomato:
• 1 Green chili
• 1 medium Onion
• 1 tablespoon Whole Garam masala (Bay leaves: 1, Cloves: 3 no, Cinnamon: two 1”inch stick, Green cardamom: 3 no mace: 1 no)
• ½ teaspoon Cumin seeds
• 1 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 tablespoon Kasturi methi( Dried Fenugreek leaves)
• 1 tablespoon Chopped coriander leaves
• 1 tablespoon Olive oil
• 1 tablespoon Ghee
• ¾ cup Water
• 1 teaspoon Salt or to taste
• 2 tablespoon Heavy cream (optional,)

Instructions

1. Heat ½ tablespoon ghee in a sauce pan and

2. add paneer and fry till they become slight brown takes about 3 minutes.

3. Keep it in warm water until it is use.

4. Then add chopped onion and green chili and half teaspoon of salt and fry until onion become translucent or slightly brown color.

5. Then add ginger-garlic paste and stir until the raw smell goes and then add, turmeric and chopped tomatoes to this mixture and let it fry for another 6 minutes,

6. until tomato become soft and mixed well onion. Switch off the flame and let cool the mixture for about 6 minutes. and add almond, if you want you can fry the almonds.

7. Grind the cooled tomato, onion almond mixture to fine paste.

8. Heat a thick bottomed pan and add ½ tablespoon oil and butter and add whole garam masala , cumin seeds and when cumin seeds splutter

9. add the ground paste of tomato, onion, almond, ginger-garlic along with ¾ cup water

10. add turmeric, chili, cumin, coriander powder boil for 15 minutes or until oil oozes on the top .

11. Add kasturi methi (crush with hand and add) to this mixture and let it boil for another 5 minutes.

12. Add green peas and cooks for another 5 minutes (if using fresh give more time, or pressure cook for one hiss and add to the paste).

13. Then add paneer and let it boil for another 5 minutes in low flame.

14. Finally add cream and simmer it for another 2 minutes.
15. Switch off the flame and garnish with chopped coriander leaves and enjoy with chapathi or nan.

Notes