Buttery matar Paneer

Name: Buttery matar Paneer
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 gm paneer; 1 bowl peas; 50 gm butter; 1 onion; 2 tomatoes; 6-8 pods garlic; 1 " piece ginger; 2 Green chilli; 3 tb sp chopped coriander leaves; 1 tsp cumin seeds; To taste salt; 1 pinch asafoetida; 1/2 tsp red chilli powder; 1/2 tsp garam masala; 1/2 tsp turmeric powder; 1/2 tsp coriander seeds powder; 8-10 cashew; 4 almonds; 1 glass water

Aruna Thapar @Arunathapar27

New Delhi

#week2of5

Aruna Thapar @Arunathapar27

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Ingredients

2 servings

200 gmpaneer
1 bowlpeas
50 gmbutter
1onion
2tomatoes
6-8 podsgarlic
1" piece ginger
2Green chilli
3 tbsp chopped coriander leaves
1 tspcumin seeds
To tastesalt
1 pinchasafoetida
1/2 tspred chilli powder
1/2 tspgaram masala
1/2 tspturmeric powder
1/2 tspcoriander seeds powder
8-10cashew
4almonds
1 glasswater

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Steps

1

Cut paneer in small pieces. Peel and wash peas. Grate tomatoes and make puree for making gravy.
2

Chop onion, ginger and garlic. Deep fry cashew and almonds in butter and make a paste by grinding it.
3

Deep fry paneer cubes in butter. Remove paneer in plate.
4

Add cumin seeds in the remaining butter and when cumin seeds splutter put finely chopped onions and fry till golden brown. Add grated ginger and garlic and stir for two minutes. Add salt, red chilli powder, garam masala and coriander seeds powder and mix. Now add tomato puree and cook till oil leaves. Add cashew and almonds paste in it and mix.
5

Now add Peas and paneer a d saute for 1 minute. Add 1 glass water and place the lid and cook till 2-4 whistles in pressure cooker. Switch off the flame and let pressure releases automatically.
6

Transfer it in a serving bowl garnished with chopped coriander leaves. Serve hot with chapatti or rice.