Matar Paneer

Serves - 4

Ingredients:

Matar/Peas - ½ cup (I used frozen peas)

Paneer/ Cottage Cheese - 1½ cups, cubed)

Cashew nuts - 1 tbsp., broken

Onion - ½ large or 3 small, chopped

Tomato- 1 large or 2 small, chopped

Ginger Garlic Paste - 2 tsp

Cumin Seeds - ½ tsp

Whole Spices - 3 cloves, 2 bay leaves

Turmeric powder - ¼ tsp

Chilli powder - ½ tsp

Coriander powder - ½ tsp

Dry Fenugreek / Methi leaves – 2 tbsp., crushed

Coriander leaves - ¼ cup, chopped

Green Chili - 1, slit into 4

Oil - 3 tbsp.

Water - 1½ cup

Salt to taste

Method:

Add about 2 tbsp. oil in a pan, once hot, add the cashew nuts and sauté till it becomes golden brown, now add the chopped onions and sauté till they turn translucent, now add the ginger garlic paste and sauté till the raw smells goes away. Now add in the chopped tomatoes and sauté till the tomato becomes mushy, add a little salt to increase the process. Add in the turmeric powder and sauté all this well. Turn off the stove and let it cool. Grind this mixture to a nice smooth paste. Now in a heavy bottom pan, add 1 tbsp. oil, once hot, add the cloves and bay leaves and add the cumin seeds. Once the cumin seeds start spluttering, add the ground mixture along with water. let this heat up for about 5 min, now add in the rest of the masala (chilli and coriander powder), and green chilli. Now add the peas (If using frozen peas, soak it in water so that the ice melts away, gently squeeze the peas so that there is no extra water) into the mixture and let them come to a boil. Once the gravy comes to a boil, add in the crushed kasoori methi, paneer and coriander leaves and cook for about 5 to 10 min more. Transfer into a serving bowl and sprinkle coriander leaves. Serve hot with Naan, chapati, rice or paratha.

Enjoy!

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