MATTAR PANEER

Course: Sauce based Veg – Mains

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Serves: 4 to 6

Ingredients:

• 250 g paneer, cut into 3cm cubes
• 150 g frozen peas, defrosted

Masala/tadka:

• 1 large onion, 4 cloves of garlic and 1½ inch ginger, chopped in a food processor or cut into tiny pieces
• 1 green chilli, chopped or cut into small pieces (optional)
• 2 tbsp of ghee or any oil as per your choice
• ½ an inch of unwaxed lemon rind, nicely grated
•  2 tsp tomato puree
• ½  a can of chopped tomatoes, app 250 g or 3 medium size tomatoes chopped in food processor
• 1 tbsp of dry fenugreek leaves (methi)
• 3/4 tsp turmeric powder
• 1 tsp cumin seeds
• ½ tsp of blck mustard seeds
• 1  tsp of coriander powder
• 2 bay leaves
• 3 Cardamom pods ( optional)
• 2 small cinnamon sticks ( optional)
• 2 tbsp of plain yogurt
• 1 cup of water, little more can be added if required
• 1 tsp rock salt. More can be added after tasting,
• 1 tsp of garam masala (optional)
• Few stigs of fresh coriander cut into small pieces, coarsely
• 1 tsp of corn flour (optional) if the onion paste seems watery or 1 tsp of sesame seeds can be added

Method:

1. Before you start with the recipe, soak the paneer pieces in hot water for 20 minutes.
2. Take a large heavy bottom pan and keep on medium heat and add ghee or oil of your choice.  When the ghee gets a little hot, add cumin, mustard seeds, cardamom pods and cinnamon sticks. As soon as it starts bubbling, add the mixture of onion, ginger and garlic and cook these for 7 to 8 minutes stirring often. Once the color changes to light brown, add turmeric, salt, coriander powder and fenugreek leaves. Then add chopped tomato, tomato puree, and chilli and yogurt and mix these nicely. At this point reduce the heat to low and cover the pan so that the tomatoes are combined properly and it turns into a smooth paste. This paste should be stirred occasionally so that it does not get burned.
3. The consistency of the paste should be like yogurt. Add paneer and peas and mix these properly for one to 2 minutes. Add water and let it boil. As soon as it starts boiling, reduce the heat and let it simmer for 6 to 7 minutes stirring occasionally.
4. In case the mixture seems watery, mix the cornflour in three to 4 spoons of cold water and add to the sauce. Instead of cornflour 1 teaspoon of sesame seeds can be added to thicken the mixture. I use sesame seeds.
5. Half of the coriander leaves should be added while the curry is still simmering.
6. Add garam masala and cover it for a couple of minutes so that flavour is retained.
7. Sprinkle fresh coriander before serving.

Notes:

1. Serve with  plain rice, jeera rice or chapatis and enjoy.
2. Oil can be used to make the recipe vegan.