Matar Paneer

Ingredients:

• 250 gm Paneer cheese, block or cubes
• 200 gm shelled, fresh peas or frozen peas
• 2 tbs oil
• 1 tbsp ginger garlic peeled and grated or paste
• 1 and 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp chilli powder
• Salt to taste
• 250 gm (2-3 medium) tomatoes, pureed in a blender
• 10-12 cashew nuts (nuts can be ground and can be replaced with almond powder or avoided)
• 2 tbs cream (optional)
• 1/4 tsp Garam Masala powder
• A handful of fresh coriander leaves, chopped finely

  • Lightly fry paneer block with 1/2 tsp butter or oil in a frying pan. Once fried take it out on a plate and cut into bite size pieces.
  • In another saucepan, add ginger and garlic. It can be grated or paste and cook for 10 to 15 seconds now add 1 tbs water and fry again, until oil separates.
  • Add coriander powder, chilli powder, turmeric, salt and add garam masala powder. Stir and fry for a few seconds to release the flavour.
  • Add cashew nuts and cook for a minute or so. Now add tomatoes and fry until oil separates.
  • Add peas, fried paneer cubes and 1 and 1/2 cups of water. Simmer until peas are cooked. If using cream add now. Stir well and let it cook for another 2 to 3 minutes. You may want more water depending on the required gravy consistency.
  • Add chopped coriander leaves and mix well. Cook for further 1 minute.
  • Serve hot with Chapatties, Tandoori Roties, Plain Parathas or choice of rice.