Restaurant style Matar Paneer

Episode 17 Food Fundas

Ingredients

4 tbsp Oil

1 medium sized onion

1-1/2 tsp Ginger Garlic Paste

2 medium sized tomatoes chopped

1-1/2 tsp cumin seeds

1-1/2 tsp red chili powder

2 tsp coriander powder

1/2 tsp turmeric powder

200 gms Paneer/Cottage Cheese

200 gms Matar/green peas

1 tsp Garam Masala

2 tbsp Coriander leaves

Method

1.Heat 2 tbsp of oil in a sauce pan, add one medium size onion roughly chopped.Cook the onions until translucent or light golden.Once the onion are translucent add 1-1/2 tbsp ginger-garlic paste.Mix well and cook until the raw smell goes.To this add the roughly chopped tomatoes.Add salt to taste.Add 2 green chilies to give a spicy touch to the dish.Cook them for around 1-2 minutes.Again cook the tomatoes until lightly soft.

2.Once the tomatoes-onion mixture is cooked switch off the gas and let the mixture gets cool down.Now grind the mixer into a paste.

3.The mixer prepared will be used for the gravy preparation.Heat a wok and add 2 tbsp of oil at the same time add 1-1/2 tsp of Cumin seeds.

4.Once the cumin seeds start crackling add the red chili powder.As soon as the red chili powder is added without wasting any further time add the tomato-onion paste.

Now add the rest of the spices viz.2 tsp coriander powder,1/2 tsp turmeric powder.Mix all the spices together and cover and cook the gravy till oil separates from the mixer and color changes from orange to glossy red.Also the quantity becomes half.

5.To the gravy now add the Cottage cheese and peas.Cook it for 2-3 minutes.

Note:If you are using fresh paneer then only add the Peas and add the paneer later.

Incase you are using frozen paneer then add it together.

6.Add 1 cup of water and cook the gravy for 5 minutes on medium flame.Finally add the garam masala and coriander leaves and serve it with Parantha,Naan,Puri or Rice dishes.