Matar Paneer Recipe

What You'll Need
500 gms paneer cubed
200 gms shelled peas
2 large onions, cut into quarters
3 medium sized tomatoes cut into quarters
1 tbsp ginger paste
2 tbsps garlic paste
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1/2 tsp turmeric powder
2 green chillies chopped fine
6 tbsps of vegetable/ canola/ sunflower cooking oil
1 and a 1/2 cups hot water
Salt to taste
3 tbsps thickened/ double/ heavy cream
1/3 cup fresh coriander leaves chopped fine to garnish

How to Make It:

Grind the onions into a fine paste in a food processor. Keep aside.
Next grind tomatoes into a fine paste and keep aside.
Heat 2-3 tbsps of the vegetable/ canola/ sunflower cooking oil in a deep pan and gently stir-fry the cubes of paneer till golden. When golden, remove onto a paper towel and keep aside.
In the same vessel heat the remaining 2-3 tbsps of the vegetable/ canola/ sunflower cooking oil and add the onion paste. Fry till it turns light brown. You will need to stir frequently to avoid the paste burning. Also do not over fry as it will turn bitter and ruin the curry. Another hassle-free way to do this is to chop the onions fine and then sauté till pale golden, then grind in the food processor!
When the onion paste is fried, add tomato paste, ginger and garlic paste and sauté for another 2 minutes.
Next, add the coriander, cumin, turmeric and garam masala powders, the finely chopped green chillies and sauté, stirring continuously till the cooking oil begins to separate from the masala (spice mixture).
Now add the peas to the masala and fry for 2-3 minutes.
Then add the previously fried paneer, hot water and salt to taste, reduce the heat to a simmer and cook till the gravy thickens.
When the gravy is as thick as you would like, turn off the heat and stir in the cream.
Garnish with coriander leaves and serve.
Mutter Paneer tastes great with Chapati, Paratha, Naan and even Jeera Rice.