Restaurant style Paneer Peas masala/Matar Paneer

Introduction:

Restaurant style Paneer peas masala also known as Matar paneer is a rich and creamy tomato based gravy that goes perfectly well with chapathi, rotis, naan, pulao....

	Cuisine: Indian
	Recipe category: side-dish, veg
	Prep time: 15 min
	Cooking time: 20 min
	Serves: 4
Ingredients:
Paneer	1/2 cup cubed
Peas	1/4 cup
Chilly powder	1/2 tsp
Kasuri methi	1 tbsp
Garam masala powder	1 tsp
Cumin powder/seeraga powder	1 tsp
Milk	1/2 cup
Water	1/2 cup
Corn flour	1 tsp mixed in 2tbsp water (optional)
Salt	1 tsp
Sugar	1 tsp
Oil	1 tbsp
Butter	1 tbsp
To blend into a puree:
Tomatoes (medium)	2 roughly chopped
To grind:
Onion (large)	1 chopped
Cashew nuts	7
Ginger garlic paste	1/2 tsp
Garnishing:
Chopped coriander leaves

Method:

1. Grind onion, cashew nuts and ginger garlic paste into a fine paste. Keep it aside
2. Blend chopped tomatoes into a smooth puree .Keep it aside
3. Heat oil and butter in a pan/kadai. When hot add the ground paste
4. Fry for 2 to 3 mins (low flame) until no raw smell
5. Now add chilly powder, Kasuri methi, garam masala powder and stir (2 min)low flame. Stir continuously without burning the masala
6. Pour the tomato puree, 1/2 cup of water and sugar. Cover and cook for 2 min
7. Now add peas, mix well. Cover and cook for another 2 mins (low flame)
8. Add milk and corn flour mixed in water. Mix well. When it begins to boil add cubed paneer
9. Mix well .Cover and cook for 2 mins.
10. Garnish with chopped coriander leaves
11. Paneer peas masala is ready to serve

Notes:

• You can use fresh or frozen peas
• Adjust chilly powder, sugar according to taste
• Adding corn flour is optional (it thickens the gravy)
• The gravy thickens as it cools, so adjust consistency by adding more milk or water
• To make the gravy richer you can add 1/4 cup of milk and 1/4 cup of fresh cream
• If you are adding fresh cream add it after cooking paneer, simmer for 1 min and switch off stove