Punjabi cuisine

Mattar Paneer

Ingredients :
450gms shelled Mutter (green peas) 250gms   tomatoes (peeled and sliced)
250gms   Paneer 1cup curd / plain yogurt
2 nos.    medium onions (chopped) 1 tsp turmeric powder
6 cloves garlic (crushed) 1 tbsp coriander seeds
1 tbsp    grated ginger 4 nos. bay leaves
2 nos. green chilies (chopped) 2 cups water
1/2 cup ghee / vegetable oil  
To Garnish :
Garam masala powder Salt to Taste
Chopped coriander leaves  

Preparation :
  • Make a paste by grinding together half the onions, the garlic and coriander seeds.
  • Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
  • Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
  • Add the turmeric and the paste mixture and fry until the ghee starts to separate.
  • Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
  • Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.