Mattar paneer

Mattar paneer is great any time. It is mild gravy with soft paneer and green peas. Good to eat this any time for lunch, dinner or even in your lunchbox. Great for parties or marriage menu.
It just fits all occasions. Brilliant in taste and nice change in your meal. Plus very easy to make.

Ingredients:
Tomatoes: 3 medium to large
Ginger garlic paste: 2 table spoon
Paneer cubes: 1 cup
Green peas: 1cup
Milk: 1.5 cup
Peanut or cashew nut or almond powder paste: 2-3 table spoon (optional)
Cumin seeds: 1 table spoon
Oil: 1 table spoon
Turmeric powder: 1 tea spoon
Coriander and cumin powder: 2 table spoon
Garam masala: 1 tea spoon
Salt to taste.

Garnish:
Kasuri methi/ dried fenugreek leaves: 1 table spoon
Fine chopped ginger 2-3 cm long: 8-10

Preparation:
Wash and rough chop tomato, add garlic and ginger in the tomato and make a paste.
This will taste the same and save time to make separate paste for each.
This recipe can be easily made Jain if you avoid ginger and garlic.

Mix all masala in milk and keep it ready. Make the nut paste and mix it in milk.

Cut paneer into small cubes. For better taste you can take 2table spoon of oil large bottom pan and fry paneer until brown on each sides. I avoid it as it adds extra oil in the food. If you fry paneer in oil, take them out on kitchen tissue to absorb extra oil.

Heat the pan, add cumin seeds and once it splutter add tomato puree with ginger and garlic. Cook tomato puree for 3-4 minutes on low - medium flame.
Add milk in the pan and allow it to cook on low - medium flame for 3-4 minutes.
At this point gravy will start to thicken.
Add paneer and green peas. Add salt to taste.
Allow this to cook further for 5-6 minutes on low flame. Garnish with kasuri methi and ginger.

Tip: To enhance the flavour of kasuri methi, before putting in the pan place in microwave for 5 seconds or dry roast on separate pan for 2-3 minutes and crush it in your Palm and add it to the dish.

Serve hot and enjoy with rice, roti or paratha of your choice.