Mattar Paneer

Add-ins:

Servings:





20 ounces panir (cubed)

2 tablespoons oil or 2 tablespoons ghee

1/4 teaspoon mustard seeds

1/2 teaspoon cumin seed

1 little onion

1/4 teaspoon ginger

3 -4 garlic cloves

2 vast tomatoes

1/4 teaspoon sugar

salt (to taste)

1/2 teaspoon garam masala

1/2 teaspoon bean stew powder

1/4 teaspoon turmeric powder

3/4 teaspoon coriander powder

1 teaspoon cumin powder

1/4 mug water (or as required)

1 mug peas

1/4 mug overwhelming cream

2 tablespoons crisp cilantro

Headings:

1

Hotness oil and broil paneer solid shapes till they turn brilliant tan. Put aside.

2

In a different pot, hotness oil (or ghee) and mustard and cumin seeds, until they turn shade and sputter.

3

Include cleaved onions, ginger and garlic and cook until onions mollify.

4

Include tomato, salt, sugar, and cook till the tomatoes diminish.

5

At that point include garam masala, bean stew powder, turmeric powder coriander powder and cumin powder.

6

Include the water and blend it in, utilizing your prudence relying upon how dry the dish is. On the off chance that you included an excess of water, simply let it stew away until much of it dissipates - you need your tomatoes delicate at any rate.

7

Include the peas.

8

Cook just until the peas are delicate.

9

Spill in the cream, blend, and include the paneer and let stew on medium hotness for the paneer to retain the flavors.

10Garnish with cilantro.