Matar Paneer

Peas and paneer cooked in a delicate gravy that is slightly tangy, spicy and creamy. All time kids fav in my family. Matar paneer is great as a side for roti, naan or rice.


Peas 1 cup
Onion 1 cup chopped
Tomato 2 cups chopped
Cashew 4 pieces
Ginger/Garlic paste 1 tsp
Milk 1 cup
Redchilly powder 1/2 tsp
Garam masala 1 tsp
Tumeric 1 pinch
Oil 2 tsps
kasoori methi 1/2 tsp


Heat oil in a pan and add ginger/garlic paste, cashew, onion and tomato.
Once the tomatoes are cooked well, let cool.
Grind this into a paste.
Pour the paste into a pan, add the masala powders, peas and paneer and salt, bring to a boil.
Let simmer for 15 mins, add extra milk if you need to adjust the gravy consistency.
Add the kasoori methi and turn of the flame.
Enjoy with roti or jeera rice.


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