Matter Paneer (Paneer With Peas)

Recipe Ingredients

8 oz	227g	Paneer cubes
1 1/2 lbs	681g / 24oz	Peas - (frozen or if they are fresh, get the
1		Sweet variety)
3 tablespoons	45ml	Mix of ghee and oil
2 tablespoons	30ml	Onions - finely chopped (large)
3 tablespoons	45ml	Fresh garlic paste
3 tablespoons	45ml	Fresh ginger paste
		Salt - to taste
1 1/2 teaspoons	7.5ml	Jeera powder - (cumin)
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Chile powder
1 teaspoon	5ml	Garam masala
1 teaspoon	5ml	Jeera seeds - (cumin)
2		Fresh chiles - optional
1 cup	62g / 2.2oz	Canned tomatoes - (or), finely chopped
1 tablespoon	15ml	Tomato puree
2		Cinnamon - optional
1/4 cup	36g / 1.3oz	Fresh chopped coriander - to garnish
		Oil - to deep fry

Recipe Instructions

Cut the paneer into small cubes and fry on medium heat until they turn a nice golden color. Drain on kitchen paper and set aside. Taking a heavy saucepan add the ghee/oil and gently heat add the sticks of cinnamon to the ghee when hot add the cumin seeds and let them pop now add the ginger, garlic and onions. Saute on medium heat until they are soft now add the chile powder, garam masala, turmeric powder, salt, jeera powder, tomatoes, tomato puree and the fresh chiles. Now really let this mixture cook until all the ingredients have blended together into a runny paste. Now add the peas and let it simmer, if you find that there is not enough gravy you can add a little bit more water or some tomato juice from tinned tomatoes. Once the peas are cooked in the gravy add the fried paneer cubes and little them simmer for a further 5 to 6 minutes. Garnish with the fresh coriander and serve hot with naan bread or parathas.

Source:
Sharon Raghavachary

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