Dry Peas - 1 cup
Paneer, cubes - 2 cup
Onions - 2 medium
Ginger - 2"
Garlic - 3 - 4 cloves
For the Gravy
Tomatoes - 2 medium, finely chopped
Salt to taste
Turmeric powder a pinch
Red chili powder - 1 tsp
Coriander Powder - 1 tsp
Cumin powder - 1 tsp
Garam Masala - 1/2 tsp
Oil - 2 tsp
Milk - 1/2 cup
Cashew paste made with 5 -6 whole
Kasuri Methi - 1 tsp, crushed.
Coriander leaves for garnish
How to make Matar Paneer
Soak the Dried Peas overnight and pressure cook till softly cooked.
Cube and toss the paneer in ghee.
Grind the onion, ginger and garlic to smooth paste.
Heat a non stick pan with oil, saute the paste till it gets cooked. Then add finely chopped tomatoes and continue cooking.
Now add salt, turmeric and simmer for 5 mins. Next add the cooked peas, red chili powder. Cook with lid covered for 5 mins
After the chili powder is cooked well, add coriander powder, cumin powder, continue cooking.
When the gravy comes together as a well cooked one, with oil separated, add paneer, milk, cashew paste along with 1 cup water.
Bring to boil, then simmer, with a finally sprinkling of garam masala and crushed kasuri methi. Cook till the gravy becomes thick.
Finally add chopped coriander leaves.
Serve with Chapati.
Sending this to my Kid's Delight, themed on Nuts and Legumes for a Lunchbox Friendly dish
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45