Mattar Paneer


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


    Step 1

    Make a paste by grinding together half the onions, the garlic and coriander seeds.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Add the turmeric and the paste mixture and fry until the ghee starts to separate.

    Step 5

    Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.

    Step 6

    Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

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