Mattar Paneer

INGREDIENTS:

• 250 grams paneer
• 3/4 cup green peas
• 1-2 tablespoon clarified butter(ghee) or use oil of choice
• 2 whole green cardamom
• 1/2 teaspoon cumin seeds
• 1 inch ginger crushed, paste or grated
• 2 green chilies finely chopped, or according to taste
• 2 medium tomatoes, fine paste
• 10 whole cashews and 1 tablespoon Charmagaz made a paste with water
• 2 tablespoon cooking cream
• 1 tablespoon tomato ketchup
• 1/4 teaspoon red chili powder or to taste
• 3/4 teaspoon coriander powder
• 1/4 teaspoon garam masala + more to sprinkle
• 1/4 teaspoon turmeric powder
• 3/4 teaspoon salt or to taste
• 1/2 rosted and crushed kasoori meethi or dried fenugric leaves
• 1-2 cups water or according to consistency( warm water preferebley)
• chopped coriander leaves to garnish

PREPARATION:

• Chop the paneer in small cubes approximately 2cm/2cm. Soak in warm salted water for 15 minutes.

STEPS:

• In a pan add ghee(clarified butter)
• When hot add cumin seeds, crushed cardamoms, chopped green chillies and saute for 10 seconds
• Add crushed or grated ginger to it now
• Keep on stiring and after 30 seconds add tomato paste or puree to it
• Flame should be at medium to hogh but make sure not to burn the spices
• Now time to add turmeric powder and red chilli powder
• Add Paneer cubes and green peas to it now and toss well
• Sprinkle salt according to taste and keep on stiring but do it carefully as we don't want to break our paneer cubes.
• Put coriander powder and Meat masala(or any curry powder ) mix it
• Pour 2 cups of warm water to the pan
• Allow it to boil for few seconds
• Now, add 2 tablespoons cooking cream, Cashew and Charmagaz paste
• Add 1 table spoon of tomato ketchup
• You can add more hot water according to your preference
• Sprinkle some crushed dried fenugreek leaves (kasooori methi) to our gravy
• On a medium flame mix everything very well
• Sprinkle some garam masala powder and fresh coriander or cilantro leaves
• Turn off the flame and serve with rice/ naan or chapati.