Matar Paneer!!!

Ingredients:


Paneer – 250gms
Mutter (Peas) – 1 1/4 cup
Green chilly – 2 no
Onion – 1 (medium)
Tomato – 2 (medium)
Ghee – 2 tbsp
Butter – 1 tbsp
Oil – 1 tbsp
Jeera (cumin) – 1tsp
Chilly powder – 1tsp
Poppy seeds (Khas Khas) – 1 tbsp
Garam Masala powder – 2 tsp
Ginger Garlic paste – 1 tbsp
Cashew nuts – 5 no
Kasuri methi (fenugreek leaves) – 1 tsp
Sugar – 1 tsp
Turmeric powder – 1/4 tsp
Food color (a pinch)
Salt to taste
Coriander leaves for garnish

Method:

Take oil in a pan. Add onion and fry lightly.
Then put green chilly, ginger garlic paste, jeera, poppy seeds, kasuri methi, cashew and fry till you get aroma of poppy seeds.
Remove the pan from heat and add 1/2 cup of water and set aside for 30 minutes. Now grind the contents in to a paste.
Blanch the tomatoes in hot water, remove the skin and make puree out of it .
Cut the paneer into cubes and roast them with little ghee in a pan. When the paneer cubes turn light golden brown remove them from heat and set them aside in little warm water so that they stay soft and tender.
In the same pan in which you fried the paneer, add the paste from step 3 and sauté for 3 minutes.
Then add tomato puree, mix well and cook for 3 more minutes.
Now put chilly powder, turmeric powder, garam masala powder, food color and butter. Mix the contents well.
At this stage add mutter. If you are using fresh mutter from the shell, boil them for a few minutes in water and then add them. If you are using frozen mutter, you can add them without cooking. Cook the contents till the oil begins to separate.
Then add 1 cup of water, sugar, salt and bring it to boil.
Now add paneer and cook for five more minutes and the recipe is done
Garnish with coriander leaves and serve hot with paratha, naan, chapati, poori and any other kind of indian bread. You can also serve it as a gravy item for jeera rice and ghee rice.