Matar Paneer Masala Recipe

• 450gms /1lb Shelled Mutter (green peas)
• 250gms / 1/2lb Paneer
• 2 medium Onions (chopped)
• 6 cloves Garlic (crushed)
• 1 tbsp grated Ginger
• 2 Green Chilies (chopped)
• 250gms / 1/2 lb Tomatoes (peeled and sliced)
• 1cup curd / plain Yogurt
• 1 tsp Turmeric Powder
• 1 tbsp Coriander Seeds
• 4 Bay Leaves
• 2 cups Water
• 1/2 cup Ghee/Vegetable oil
• To Garnish:
• Garam Masala Powder
• Chopped coriander Leaves
• Salt to taste

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes.
• Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes.
• Serve the matar paneer sprinkled with garam masala and coriander.