Matar Paneer Masala in curd
Matar Paneer Masala in curd
Cooking Instructions
- 1
Peel and wash peas. Cut paneer in cubes. Grate tomato and ginger. Chop coriander and green chilli. Take 1 bowl curd.
- 2
Heat oil in a wok. Put paneer cubes and deep fry till golden brown colour. Slow flame. Remove paneer in a plate. Transfer cooking Oil in a bowl leaving 2 tb sp in wok.
- 3
Now add cumin seeds and when cumin seeds splutter add ginger and saute for 1 minute. Add tomato puree and cook till oil leaves the sides.
- 4
Add salt, red chilli powder, garam masala, Maggi magic masala. Black pepper powder and turmeric powder and mix. Saute for a minute. Add one bowl curd and mix and cook on slow flame till oil start leaving the wok.
- 5
Add kasuri methi and peas and stir and mix. Now add fried paneer and stir till all masala is coated.
- 6
Add water. Let it come to boiling point. Place the lid and cook till 2-4 whistles. Switch off the flame. Let pressure releases automatically.
- 7
Serve hot garnished with chopped coriander leaves and green chilli with chapatti or parantha.
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