Veg: Matar Paneer

 Ingredients and Quantity (or Amount)

1.    Paneer (200 grams)

2.    Peas (250 grams)

3.    Ginger paste (1 tablespoon)

4.    Chili powder (1 tablespoon)

5.    Turmeric (1 tablespoon)

6.    Garam masala (1 tablespoon)

7.    Whole cumin (1/2 tablespoon)

8.    Bay leaves (2 pieces)

9.    Ghee (2 tablespoons)

10. Oil (2 tablespoons)

11. Kasoori Methi (1 tablespoon)

12. Tomato (1 chopped)

13. Onion (1 chopped medium sized)

14. Salt and Sugar (to taste)

15. Plain Yogurt (100 grams)

16. Kashmiri chili powder (1 tablespoon)

Method:

Cut paneer into small pieces into small square pieces. Heat the pan and pour oil and lightly fry the paneer. Put more oil in the pan, add bay leaves, cumin, whole garam masala along with turmeric, chili powder, kasoori methi, Kashmiri chili powder, ginger paste and salt and sugar to taste. Add half cup water and boil the contents of the pan. When the gravy has thickened, add ghee.

Serve with paratha.

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