Matar Paneer

INGREDIENTS

  • Paneer 250 gms, cubed
  • Green peas 1/2 cup (fresh or frozen)
  • Green chili ginger paste - 1 1/2 tsps (2 green chilis+1" ginger)
  • Khoya 1/3 cup, unsweetened, grated, sauteed in 1/2 tsp ghee for less than a mt
  • Tomatoes 3, medium, blanched, peeled and ground to a paste
  • Turmeric powder 1/4 tsp
  • Red chili powder 1/2 tsp
  • Coriander powder 1/2 tsp
  • Lactel UHT Milk 1/4 cup (full fat or skimmed) OR a heaped tbsp of fresh cream
  • Water 1 1/4 cups
  • Sugar 1/2 tsp
  • Salt to taste
  • Coriander leaves for garnish (optional)
  • Ghee 1 1/2 tbsps
  • Oil 1 tbsp
  • Roast and grind to a powder:
  • Cloves 2
  • Black cardamom 1
  • Green cardamom 1
  • Cinnamon 1/4"
  • Black peppercorns 5
  • Cumin seeds 

Procedure

  • 1. Heat ghee and oil in a heavy bottomed vessel. Once hot, add ginger green chili paste and saute for few seconds.
  • 2. Add turmeric powder, red chili powder and coriander powder and mix. Add a tbsp of water and mix so that the spice powders do not burn.
  • 3. Add tomato puree and saute on low-medium flame for 8-10 mts. Add the grated khoya and keep stirring so that it blends well into the tomato mixture. Cook on low flame for 5-6 mts, stirring often.
  • 4. Add the green peas and mix. Add water, sugar and salt and mix well. Place lid and cook on medium flame for 7-8 mts.
  • 5. Add the paneer cubes and mix gently. Simmer without lid for a couple of minutes or till the desired consistency is achieved.
  • 6. Turn off flame. Slowly pour the Lactel UHT Milk and continuously stir the mixture so that it does not curdle and blends well into the curry.
  • 7. Add the garam masala powder and mix. Remove to a serving bowl and garnish with fresh coriander leaves.
  • 8. Serve with roti, paratha, rumali roti, naan, kulcha or any flavored rice or pulao.