Matar Paneer

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Lip smacking preparation of matar and paneer into rich and delicious gravy….

Ingredients:

150 gm paneer, chopped
3/4 cup peas
4 tomatoes, roughly chopped
3 onions, sliced
3-4 garlic cloves, crushed
1” piece ginger, chopped
4 tsp melon seeds (magaz)
2 tsp poppy seeds (khus khus)
1 tsp red chilli powder
1 tsp garam masala powder
2 cloves
½ cup milk
2 tbsp oil + 1/2 tbsp butter
Salt to taste
Oil for frying onions & paneer

Method:

• Shallow fry paneer cubes to a golden colour on all sides and keep aside.
• Soak melon & poppy seeds in 1/4 cup water for 10 minutes.
• Deep fry sliced onions to a golden brown colour.
• Cool and grind with soaked melon and poppy seeds to a fine paste with very little water.
• Boil tomatoes, cloves & garlic- ginger with 1 cup water. Keep covered on low flame till the tomatoes turn soft. Cool and grind to a puree.
• Heat oil + butter, add onion and melon paste. Cook till oil separates.
• Add red chilli powder and tomato puree. Cook for 5-7min till oil separates.
• Add milk gradually, stirring continuously for 2 min on low flame.
• Add peas, garam masala and salt and fry for 2-3 min.
• Add enough hot water to get thick gravy, cook covered till peas are done.
• Add the fried paneer cubes. Simmer on low flame for 2-3 min till paneer turn soft.
• Serve hot with naan or chapati.