SPICY MATAR PANEER  

This is one of my favourite dish from the time when my mom used to make it. She is a wonderful cook. She has her own technique of cooking without following any one's recipe. I am also her great fan and today i am sharing her own signature Spicy Matar Paneer Recipe with all of you....So here it goes...

Ingredients

Green peas : 1 cup (fresh or frozen)

Paneer : 1 cup (fresh or frozen) cut into cubes

Butter : 2 tbsp

Onion : 1 Medium size , chopped roughly

Garlic cloves : 4-5 (minced)

Ginger : 1 inch piece (chopped)

Tomatoes : 1 big size chopped roughly
Cumin seeds : 1 tsp

Green Chilli : 4-5 (as per your taste)

Green cardmom : 2-3

Dalchini Stick : 1 inch stick

Turmeric : 1/2 tsp

Coriander powder : 1 tsp

Salt : As per taste

Sugar : 1 tsp

Coriander leave and a dallop of butter : for garnishing

Step-by-step-method

1.  Boil some water with a pinch of turmeric powder and sugar. Put washed green peas and paneer pieces into this boiled water. Cover the lid and keep aside for 15-20 mins.
2. Take a pan with butter. When butter becomes hot, put cumin seeds and saute for 2-3 seconds. Add green cardmom and dalchini stick with onion. Fry till onion becomes soft and light pink in colour. Add chopped ginger, garlic and green chilli and fry for 2-3 mins. Add tomatoes with turmeric powder and fry well for atleast 4-5 mins. (I rarely use red chilli powder in my cooking but if you wish to use you can use red chilli powder as per your taste).
3. Switch off the gas and let this onion mixture cool down. After cooling grind this mixture well and again fry it on low heat for 5 -7 mins or till the oil starts seperating from the edges.
4. Add hot water into the grinded masala (little more water is required than your required consistency). When it starts boiling, add drained green peas and paneer. Add salt and sugar. Cover the lid and let it cook on very low flame for 15-20 mins. (If it becomes thick you can add more hot water). Stir in between keeping in mind that paneer pieces does not break down.
5. Serve hot with naan or paratha or pulao. Garnish with a dallop of butter and coriander leaves.