Ipswich & Suffolk Indian Association

Matter Paneer (green peas with Indian cottage cheese)

250g Frozen Garden Peas or Fresh Peas
2 Tablespoons Sunflower oil
2 Onions, Chopped or blended in Food Processor
1 Tomatoes tin or 4/5 Fresh Tomatoes, Chopped
½ Teaspoon Tomato Puree
1 Teaspoon Cumin seeds
1/2 Teaspoon Turmeric
2 Teaspoons Ground Coriander & Cumin Powder
3/4 Fresh Green Chillies finely Chopped
1 Teaspoon Garam Masala Powder
1 Tablespoon each Fresh Ginger & Garlic Paste (grind separately)
1 Cup Water 
1 Bay Leaf 
1 Cinnamon Stick
350g Paneer cut into Square Cubes
Fresh Coriander for Garnish – Chopped
1 Teaspoon Brown Sugar
Salt to taste

Step 1.In medium size pan add oil add and Cumin seeds, Cinnamon stick, Bay leaf, gently stir to avoid oil splattering, add onion and saute for a minute, then add Ginger-Garlic paste, chopped green chillies and saute until mixture turns pinkish for 2-3 minutes.
Step 2. Add Turmeric powder, Garam Masala Powder, salt, brown sugar and mix well.
Step 3 Add Pureed tomato, Tomato puree and mix well, cook until oil begins to separate. 
Step 4. Add the Green Peas and mix well, add water and cover to cook for Peas to cook
3-4 minutes.
Step 5. Add Paneer cubes gently mix well, cover and cook for 2/3 minutes ensure gravy doesn’t get too thick.
Step 6. Add Garam Masala and mix well.
Step 7. Garnish with fresh chopped Coriander leaves.
Serve with Nan bread or boiled rice

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