Paneer Matar Butter Masala

Name: Paneer Matar Butter Masala
Cuisine: Indian
Ingredients: 1/2 cups Paneer cubed; As required Oil; 1/2 cup Green peas; to taste Salt; 1 teaspoon Sugar; 1/2 teaspoon Red Chilli powder; 1/4 cup Milk; 1 teaspoon Kasuri Methi; For the masala/gravy:; 1 Onion, finely chopped; 2 Tomatoes, finely chopped; 1 inch Ginger, finely chopped; 1 clove Garlic, finely chopped; 2 tablespoons Ghee; 2 Dry Red Chillies; 1/2 inch Cinnamon; 2 cloves; 4 Whole Black Peppercorns; 3 Cardamom; 1/2 teaspoon Coriander Seeds; 1/4 cup Cashewnuts

Ruchi Agarwal @ruchiagarwal

MAHOBA

#week2of5

Ruchi Agarwal @ruchiagarwal

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Ingredients

1/2 cupsPaneer cubed
As required Oil
1/2 cupGreen peas
to tasteSalt
1 teaspoonSugar
1/2 teaspoonRed Chilli powder
1/4 cupMilk
1 teaspoonKasuri Methi
Forthe masala/gravy:
1Onion, finely chopped
2Tomatoes, finely chopped
1 inchGinger, finely chopped
1 cloveGarlic, finely chopped
2 tablespoonsGhee
2Dry Red Chillies
1/2 inchCinnamon
2cloves
4Whole Black Peppercorns
3Cardamom
1/2 teaspoonCoriander Seeds
1/4 cupCashewnuts

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Steps

1

Heat butter in a pan, add onions.
2

Sauté until onions uptill the onions turn transparent. Add ginger and garlic and stir for 1 to 2 minutes.
3

Add whole dry red chilies, cloves, cardamom, cinnamon, whole black peppercorns and coriander seeds stir a few times. Add tomatoes and cook until tomatoes turn soft. Remove from heat and keep aside to cool a little.
4

Puree this entire mixture along with 1/4 cup of cashews until smooth, adding a little water if required.
5

Transfer this gravy to the wide pan and place on heat. Add paneer pieces and peas to the gravy. add salt to taste, sugar, kasuri methi, chilli powder (if using), water if required and cook on low heat.
6

Finally add milk, mix well again cook 5 minutes. Serve Paneer Matar Butter Masala