Punjabi Mater paneer

INGREDIENT

To saute and puree

• 1 tbsp oil
• cumin seed 1 tsp 
• 6 cloves garlic 
• 1 inch ginger 
• 1 cup onions cubed
• 1 1/2 cup tomatos
• 1/4 tsp turmeric
•  salt as taste

For matar paneer gravy

• 2 tbsp oil
• 1 inch cinnamon
• 2 small bay leaf
• 1 tsp red chilly powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 3/4 cup green peas
• 1 cup water
• 1tsp cumin powder
• 250 gm paneer
• 1 tsp kasuri methi
• 1 tsp kitchen king masala

METHODS

Preparation for matar paneer

1.   Blend the ginger and garlic with a splash of water to a smooth paste and set aside. Dab any excess moisture from the paneer on kitchen paper and cut into bite size cubes.
2. Heat vegetable oil for shallow frying in a pan over a medium heat. Add the paneer cubes in batches and fry. Make sure they get an even color and go a light brown (this should take around 2-3 minutes) Drain over kitchen paper and add to a bowl of warm water. Let it soak while you make the gravy.
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4. Heat oil in a heavy bottom sauce pan over a medium heat. Add the onions and tomato  ,fry for 10 mins .Let it cool and make a paste in blender .
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6. Take oil in a pan then add cumin seeds,Bay leaf,cine-mom and Dry Red chill,  once it's creaked add onion, tomato paste in it , Stir well as they begin to change color turn the heat low and add the ginger and garlic paste. Fry well for 2 minutes stirring continuously.
7. Add the cumin, coriander powder along with the turmeric,kitchen king masala and chilli powder. Fry for a minute and add a splash of water making sure it doesn’t stick to the bottom of the pan and continue cooking the raw flavour of the spices for a further minute. . Stir a couple of times through the cooking process. Add 200mls water along with the sugar and salt. Continue to simmer for 5 minutes with the lid on.
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9. Add frozen green peas along with the garam masala and kasuri methi ,stir fo 3 to 5 mins . Drain the water from the paneer and add the cubes to the curry.
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11.  Stir well making sure to coat all the pieces with the sauce. Simmer for 2 minutes and turn the heat off. Garnish with coriander and serve with paratha or pulao and raita.
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