Matar Paneer / മട്ടർ പനീർ മസാല

Ingredients:

• Paneer - 200gm

• Green Peas / Matar - 2 cups

• Onions - 2 medium

• Tomato - 3 medium

• Green Chilly - 2 nos

• Ginger - 1 small piece

• Garlic - 2 cloves

• Besan / Gram Flour - 1 tsp

• Red Chilly Powder - 1 tsp

• Turmeric Powder - 1/2 tsp

• Coriander Powder - 1 tsp

• Cumin Powder - 1 to 2 tsp

• Kasuri Methi - 1 to 2 tbsp

• Cashews - 5 nos

• Warm Milk - 3 to 4 tbsp

• Boiled Water - 3 cups

• Salt to taste

• Oil - 1 tbsp + 1 tbsp

Method:

• Cube paneer to desired size. Thaw peas if frozen or wash fresh peas and keep aside.

• Soak cashews in warm milk for 15mins.

• Add 1 tbsp oil in a kadai and add roughly chopped onion, green chilly, ginger and garlic.

• Saute till onions fade.

• Add roughly chopped tomatoes and cover for a couple of mins to cook the tomatoes till soft. 

• Cool down the mixture and grind to smooth paste adding little or no water.

• Heat oil in a kadai. Add besan, red chilly powder and turmeric powder. Saute till the raw smell fades. 

• Add the ground paste and cook covered till oil separates.

• Add salt, coriander powder, crushed kasuri methi and cumin powder and mix well. Adjust gravy consistency by adding boiled water.

• Add peas and cook it for 5-10mins or till peas is cooked.

• When peas is cooked, add cubed paneer pieces and gently mix it.

• Grind cashews in milk to a smooth paste and add to the mixture.

• Give it a good mix and switch off the flame. Garnish with coriander leaves.