Matar Paneer

Ingredients

Cubed Paneer (Cottage cheese)

1

Green Peas (frozen / fresh)

½ cup

Onions

1

Tomatoes

1

Garam Masala

1 tsp

Salt – to taste

Red Chilli powder

1 tsp

Green chilli (slit lengthwise)

1 no (opt)

International Sunny Fortified Oil

4 tbsp

Cumin

1 tsp

Dhaniya Powder / Dry

Coriander powder

1 tsp

Kasuri Methi

1 tsp

Turmeric

1 tsp

Coriander leaves

1 tbsp

Milk

¼ cup

For the masala paste:

Onions

2 small

Tomato

1

Cashewnuts

1 tbsp

Ginger Garlic paste

½ tsp (opt)

Method of Preparation

Step 1

Soak Cashew Nuts in warm water for 10 mins. Fry cubed Paneer in 4 tbsp of International Sunny Fortified Oil till golden brown . Drain and soak the chunks in another bowl of warm water for 5 – 6 mins.

Step 2

Blanch the green peas if using frozen, else cook fresh peas separately till done. For the masala paste: Fry sliced onions till pinkish and translucent. Grind this along with tomatoes, ginger garlic paste and soaked cashew nuts.

Step 3

In a pan, add International Sunny Fortified Oil (or use the International Sunny Fortified Oil drained from fried Paneer) and splutter cumin. Add the onions and fry again till slightly browned. Add green chili and sauté.

Step 4

Add finely chopped tomatoes and stir well. Now add the masala paste, turmeric, dhaniya powder, red chili powder, garam masala, salt and stir well till onions are browned and the raw smell of the paste disappears.

Step 5

Now add in the Paneer (after draining the water the fried chunks are stored in) and peas one by one and stir lightly. Add salt at this stage. Lower the flame and tip in the milk (this gives a great creamy texture).

Step 6

Add the kasuri methi to this, gently stir and cover and cook for 10 mins. When done, garnish with coriander leaves and serve hot with Naan / Roti / Phulkas.