Matter Paneer

 

Ingredients:-

• Paneer - 400gm
• Vegetable oil - as per requirement
• Onion (Chopped) - 1 cup
• Tomato (Chopped) - 1 cup
• Ginger (Chopped ]) - 1 inch
• Garlic Cloves - 5-6
• Green chili (Chopped) - 1 nobs
• Coriander powder - 1 tbsp
• Turmeric powder - 1tbsp
•  Kashmiri red chili powder - 2 tbsp
•  Cumin Powder - 1/2 tbsp
•  Garam masala powder - 1 tbsp
• Paneer - 400gm
•  Peas (Boiled till soft) - 1 cup or you can use frozen peas 1cup (no need to boiled)
• Salt to taste
• Fresh cream  - 2 tbsp(optional
• Cumin - 1tbsp
• Bay leaf  - 1nob
• Black cardamom  - 1 nob
• Cinnamon - 1 small piece
• Fresh coriander for garnishing

Instructions:-

• Heat 2tbsp of oil on a pan then Add onion, ginger, garlic and green chili and sauté it translucent then add Chopped tomato and sauté it all together for 5-6 minutes, then switch of the flame then let  it cool down.
• Now add all in to the  blender and blend to make a paste ,Keep aside.
• Cut the paneer into small pieces and shallow fry till golden brown, Drain and add in a bowl filled with water.
• Heat oil in a pan, Once the oil is hot, add the cumin, bay leaf, cardamom and Cinnamon sauté it for a minutes.
• Now add chili powder and turmeric powder fry for a minute with low flame, then add the masala paste and sauté it with medium flame till the masala turns golden brown.
• Frying the masala may take up to 10 minutes.
• Keep adding little water if the masala turns out dry.
• Do not compromise on this step otherwise the gravy will taste of raw onion and garlic.
• Add coriander powder, turmeric powder, Kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes.
• Add some water if required.
• Now add the paneer and peas in the masala along with a cup of water and salt.
• Bring the curry to a boil.
• Cook on low heat for 2-3 minutes.
• Garnish with fresh coriander.
• Serve hot with paratha/Naan or rice.