INGREDIENTS

  • 2 tbsp oil
  • 1 onion, sliced
  • 3 clove garlic, chopped
  • 1-inch ginger
  • 3 tomato, sliced
  • 2 tbsp oil
  • 1 bay leaf
  • 1-inch cinnamon stick
  • 2 pods cardamom
  • 1 tsp cumin/jeera
  • ¼ tsp turmeric
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp besan/gram flour
  • ¼ tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 cup of water
  • 1 cup matar
  • 12 cubes paneer / cottage cheese
  • 2 tbsp coriander, finely chopped
  • ¼ tsp garam masala
  • 1 tsp Kasuri methi

INSTRUCTIONS

  • In a SUNFLAME DEEP KARAHI heat 2 tbsp oil and saute spices.
  • Add ¼ tsp turmeric, 1 tsp chilli powder and 1 tbsp besan. roast well.
  • Add in prepared onion tomato paste and saute well.
  • Further add ¼ tsp cumin powder, 1 tsp coriander powder and 1 tsp salt.
  • Now add 1 cup water and stir well.
  • Add in 1 cup peas and stir well. cover and cook for 10 minutes.
  • Add in 12 cubes paneer and simmer for 10 minutes.
  • Now add 2 tbsp coriander, ¼ tsp garam masala and 1 tsp Kasuri methi.
  • Finally, enjoy matar paneer with roti or rice.

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