Malai matar paneer

MALAI MATAR PANEER GRAVY

INGREDIENTS

• Paneer diced– 300 gms
• Boiled green peas – 1 cup
• Onion – 1 big
• Tomato – 2 puree
• Fresh cream – 4  tbsp
• Tomato ketchup – 1 tbsp
• Sugar – 1/2 tsp
• Oil + ghee – 2 tbsp
• Few whole garam masala – sai jeera ,clove ,cardamom cinnamom,bayleaves
• Ginger garlic paste – 2 tsp
• Chilli pwdr – 2 tsp or as per paste
• Coriander pwdr – 2 tsp
• Garam masala pwdr – 1/2  tsp OR 1 TSP  KITCHEN KING MASALA
• Kasoori methi crushed  – 1 tsp
• Turmeric pwdr – ¼ tsp
• Finely chopped coriander leaves for garnish
• Salt to taste

PREPARATION

Make a fine paste of tomato + ketchup + sugar + salt + masala pwdr  .

CLICK ON THE LINK FOR FULL VIDEO – https://youtu.be/to72sCcvbbA

METHOD

Heat oil in a heavy bottom pan, add whole garam masala and let it splutter .[don’t burn it ]

Add the onion and fry till translucent .

add ginger garlic paste and fry till raw smell leaves .

add the tomato puree and stir fry till oil separates .

add green peas and stir fry for a min.

Add 1 cup water + salt . Allow it to boil .

[ Adjust water as per your consistency ]

Add fresh cream and mix well.

Add paneer and mix well.

Simmer on low flame for 1  minute .

Sprinkle kasoori methi pwdr and mix.

Off the flame.

Ready to serve with indian bread varieties  or rice variety.

NOTES.

1. Add water according to the consistency you want. For serving with bread items let be thick or if with rice little thin .[not watery ] .The gravy actually has to be thick.
2. For dark colour use kashmiri  chilli pwdr .
3. If not using Kashmiri chilli ,add a pinch of colour.
4. I used malai paneer which are very soft, so did not fry.
5. You can fry the paneer pieces ,but I don’t like frying paneer for gravy.
6. Add masalas as per your taste..
7. Kasoori methi enhances the flavour more ,so pls add it.
8. Don’t add cashew .
9. Same recipe goes for malai methi chicken /murg –  Methi malai chicken

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