MATAR PANEER
Ingredients
INGREDIENTS FOR GRAVY
Instructions
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MAKING MASALA PASTE
In a grinder or blender take all the ingredients listed under "masala paste” onions, tomatoes, ginger, garlic, green chilies, cashews, coriander leaves, black peppercorns, cinnamon, cardamom, coriander seeds and cloves.
Grind all the ingredients to a smooth paste. If needed you can add 2 to 3 tablespoons of water while blending.
There should be no small chunks or pieces of cashews in the paste. Set the ground paste aside.
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FOR GRAVY
Heat oil in a pan. Add the cumin seeds until they splutter.
Then add the ground masala paste. Mix well. Take care while sautéing as the paste splutters.
Sauté for 10 to 12 minutes or more on a medium-low heat until the oil separates from the paste. The paste will also become thick and look glossy.
Add all the ground spices – turmeric powder, red chili powder, garam masala powder, Kasuri methi. Mix well.
Then add the green peas or matar Add salt and cream stir for a minute Mix well. Add water and adjust the season.
Add Paneer and cook for a minute. Garnish with coriander leaves. Serve hot with roti or naan.