Preparation for matar paneer recipe

Heat a pan with 1 tbsp oil.

Add ginger and garlic. Saute for a min.

Next add onions and fry until they turn transparent.

Put in tomatoes, turmeric and salt. Saute for 2 to 3 mins.

Cover and cook until tomatoes turn soft.

Add cashews.

Cool this completely. Make a fine paste of this in the blender.

How to make matar paneer

Pour 2 tbsps oil in the same pan.

Add cinnamon, cardamoms and bay leaf. Saute for a minute.

Pour the pureed onion tomato mixture.

Add chilli powder, garam masala and coriander powder.

Saute this mixture until it leaves the pan. Keep stirring to prevent burning.

Add green peas. If using fresh peas, boil them until tender in a pot, drain and use. If using frozen peas then you can rinse and use.

Pour 1 to 1 ¼ cups water. Mix well to make a gravy. Add more water if needed.

Mix and cover the pan. Cook on a medium heat until the gravy thickens and traces of oil appear over the gravy.

Check salt and add more if needed.

Add green chilli, paneer and kasuri methi.

Mix well. Cover and cook just for 2 mins.

Sprinkle coriander leaves and cream.

Mix well.

Serve matar paneer with rice, naan or paratha.