Mattar Paneer

Paneer dishes are always carved for. Esp., I love paneer butter masala and Mattar Paneer. Both of us in our house crave for mattar paneer. This is always part of our party menu or I try to prepare once every month. This is a hit everytime I prepare. 

I do not prepare Paneer at home all the time. I do not get the patience to wait to prepare. Home-made paneer, ofcourse has excellent taste!

You will need:
1 cup Paneer cubed
1 cup Fresh/frozen Peas

For the Gravy:
2 Onions chopped
8 Tomatoes chopped

1/2 tsp Turmeric powder
1 tsp Chilli powder
1 tbsp Corriander powder
1 tbsp Cumin powder
1 tbsp Ginger Garlic paste
1 tbsp Cashew pieces
3 tbsp Oil
Salt to taste
3 Cloves, 

3 Cardamom pods, 

1” cinnamon stick, 

2 Bay leaves
1 tsp Cumin seeds
Chopped Coriander
1 tbsp Kasthuri Methi 

1/4 cup Fresh cream

In a saute pan, heat oil and add cashews. Saute it till slightly golden. Now add the chopped onions and saute till soft. Then add the ginger garlic paste and saute for about a minute or until the aroma comes. Add the chopped tomatoes and turmeric powder and cook until tomatoes are soft.

Cool and grind the mixture to a smooth paste. This gravy is rich and creamy. This can be stored and used in couple of days also. You can use this to make any other curry by adding ingredients like vegetables to make Kadai Vegetable, Koftas to make Malai Kofta etc. This gravy is creamy and delicious inspite of the fact it contains no butter. The great taste comes from the slow simmering which brings the flavours together.

Heat oil in a pan, add cumin seeds and whole garam masala. Saute for a minute. Now add the gravy mixture and about 1/2 to 1 cup of water based on the consistency. Stir in cumin, coriander and red chilli powders. Add salt as required. Bring to boil and let simmer for 15 minutes. This thickens the gravy and also blends the spices well. Crush the kasthuri methi in your palm and add it to the gravy. Add the peas and paneer cubes. Simmer for 5 more minutes, stir in the fresh cream. Garnish with chopped coriander and serve hot with rotis.