Friday, 26 October 2012

Matar Paneer

How to make MATAR PANEER



450gms green peas boiled 
250gms Paneer (cut into cubes)
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

To Garnish :
Garam masala powder
Chopped coriander leaves

·         Heat the ghee in a frying pan and  Fry the paneer  to a light brown and remove to drain on a plate.(Frying is optional)
·         Make a paste by grinding together half the onions, the garlic and coriander seeds.
·         Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves (you may use other whole spices too)and fry until the onion is golden add tomatoes cook till ghee seperates.
·         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, and salt. (Instead of yogurt you may can use cream)
·         Cook on low flame for 7-10 min..
·         Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

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