Cooking Instructions
- 1
Wash peas and cut paneer in pieces. Grate tomatoes and make puree. Grate ginger.
- 2
Heat oil in a cooker. Add cumin seeds and when cumin seeds splutter put tomato puree and grated ginger. Sauté for 5 minutes. Add all dry masale and mix well. Cook till oil gets separated.
- 3
Add matar and paneer. Mix well. Cook on low flame for 2 minutes.
- 4
Add water. Place the lid and cook till 3-4 whistle.
- 5
Serve hot with chapatti or rice garnished with chopped coriander leaves.
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