Punjabi delight- Masala Matar Paneer

Masala Matar Paneer



Ingredients:

• Paneer cubes (cottage cheese)-200 gm
• Fresh or frozen peas-150 gm
• Chopped onion in big chunks-2
• Chopped tomato in big chunks-2
• Garlic cloves (peeled)-10 or Garlic paste 1tsp
• Chopped ginger- 1 inch
• Cumin seeds-1 tsp
• Turmeric powder-1 tsp
• Red chilli powder-2 tsp
• Cumin powder-1 tsp
• Coriander powder-1 tsp
• Garam masala powder-1/2 tsp
• Dried fenugreek leaves- 1/2 tsp
• Curd/yogurt-2 tbsp
• Desi Ghee-2 tbsp
• Salt to taste

Let's cook :)

Onion Tomato Garlic and Ginger Paste:

• Heat a pan and add 1 tbsp of desi ghee and let it heat.
• Add garlic cloves, chopped ginger and chopped onion into the pan and fry it for 3-4 minutes on medium heat.
• Just half cook the onions and add chopped tomatoes, add little salt into the pan to cook tomatoes faster.
• Now cover the pan and cook it on medium heat until tomatoes turn softer.
• Turn off the heat and let it cool down.
• Put the mixture of onion and tomato into the blending jar and blend it into thick paste 

Let's cook the real thing now :) 

• Heat the same pan again
• Once the pan is heated, add 1 tbsp Desi Ghee into the pan and let it heat
• Add cumin seeds and fry it for 8-10 seconds.
• Add turmeric powder and red chilli powder into the oil and mix it (frying red chilli powder and turmeric powder in ghee gives good colour)
• Add prepared masala paste into the pan, mix it and cook it for 2-3 minutes on medium heat.
• Add cumin powder and coriander  powder, mix it.
• Add 1/2 cup of water and cook it for another 2 minutes, keep stirring.
• Lower the heat and add curd (whisk it well ) into the masala paste. (Simmer down the heat while adding curd)
• Increase the heat to medium again, now add peas and cook it with  masala paste for another 3-4 minutes.
• Add paneer cubes and salt to taste into the gravy, mix it properly.
• Add 1/2 glass of water and garam masala powder and dry fenugreek leaves and stir it.
• Cover the pan and cook the curry for 2-3 minutes on low heat.
• Turn off the heat and garnish with fresh chopped coriander leaves.
• Ready to serve.