Shahi Matar Paneer

Shahi Matar Paneer

Ingradients:

1. Paneer 2. Green Peas (fresh or forzen) 3. Onion 4. Garlic 5.Ginger 6. Bay leaves 7. Cashew 8. Kishmish or rasins 9. Turmeric powder 10. Red chilli powder 11. Jeera Powder 12. Ghee or melted butter 13. Garam Masala 14. Salt 15. Oil 16. Sour curd/cream. 17. Water 18. Tomatoe puree.

Procedure:

1. Cut the panner into small pieces and pour warm water and keep aside.

2. Wash the green peas and soak in lukewarm water.

3. Fry the finely chopped onion, garlic, ginger, cashew and kishmish and fry till its translucent and put into a blender for a thick paste.

4. Pour oil in the Karai and fry the paneer on low flame and add bay leaf. (add 1 0r 2 bayleaves)

5. Put the thick paste of onion garlic ginger cashew and kishmish and mix it well gently with a wooden spatula so that the paneer doesn break.

5. Put the tomatoe puree and add all the powdered spices and mix it well but gently.

6. Add the sour cream or sour curd little beaten with water.

7. Add 1/2 cup water, salt and mix it well.

8. Add a bit more of garam masala (a pinch) and simmer for 5/6 mins)

9. Garnish with coriander leaves and dried kasuri methi and serve hot with paratha or roti and even rice.

Tips:

Fry the panner light on low flame.

Fry all other ingradients and can then put in the fried paneer to avoid breaking the pieces!