PANEER MATTAR

Paneer cubes - 250 gms
Shelled Peas - ¾ cups

Onion (sliced) - 1 large
Tomatoes (pureed - 2 large
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - ½ tsp
Chilli powder - 1 tsp
Cumin powder - ½ tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Dried fenugreek leaves - 1 tsp
Fresh cream - 1 -2 tbsp
Oil - 1 -2 tsp
Sugar - 1 pinch
Water - ¼ to ½ cup
Salt to taste

Grease a pan with 1 – 2 tsps of oil and preheat on medium heat. Add the sliced onions and saute till light pink. Remove, cool and grind into a smooth paste.

For gravy, preheat a wok on medium heat, add the onion paste followed by the garlic paste and fry for a few minutes until light brown. Mix in the ginger paste, sugar, all the powdered spices (except garam masala) and tomato puree. Fry well for 1 to 2 minutes on low heat. Now add the paneer, peas, water and salt to taste. Cover and cook for 10 minutes till the peas are tender. Sprinkle the garam masala powder and dried fenugreek leaves. Stir in the cream and remove from heat. Serve with naans or chappathis.

If desired, lightly fry the paneer cubes in 1 – 2 tbsps of oil before adding to the gravy.