Matar Paneer

–Note: Creating posts in bulk for existing pages so as to get benefit of Categories and other widgetsMatar Paneer

UPDATED: 14-Sept:14

Serves: 4

200 gms Paneer (Fresh)
1 cup green peas (shelled)
1/4 cup well beaten yogurt.
4 Tbspoon oil
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp dried mango powder
1/2 tsp garam masala

200 gms tomato puree
2 medium sized onions
1/2 inch piece of ginder
2 cloves
Seeds of 1 black cardamom

1. Grind onions, ginger, tomato puree, cloces and black cardomom to a smooth paste in a mixer.Tomato Onion Paste
2. Heat oil in a wok (kadhai).
3. Add the onion-tomato puree paste.
4. Cook covered on high heat for 5 minutes till quite dry.Fried Tomato Onion Paste
5. Remove cover and cook, stirring frequently for 8-10 minutes till very thick and absolutely dry.
6. Add coriander powder, red chilli powder, dry mango powder and garam masala.Fry Masalas
7. Reduce heat and cook for 5  minutes more till oil separates. The masala should be dry and look glossy because the oil separates.
8. Add well beaten yougurt to the masala, stir continously for about 5-6 minutes or till oil separates again and the masala becomes bright in color.Add Curd
9. Add enough water to the gravy, add salt to taste, cook the gravy for 5 minutes and add boiled peas.Add Water and Boiled Green Peas
10. Boil for another 10 minutes on low flame.
11. Add paneer cubes (fry in very less oil on a non-stick pan) and cook on low heat till paneer gets soft.Fry Paneer Matar Paneer Matar Paneer

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