Mattar Paneer Rasedar

Ingredients

• Paneer (Cottage Cheese) cut into cubes 500 g, deep fried to a light brown
• Peas, shelled 2 cups  
• Green chillies slit a little 3-4
• Oil for deep frying the paneer
• Gravy:
• Ghee (Clarified Butter) 1/4 cup (60 g)
• Jeera (Cumin seeds) 2 tsp
• Heeng (asafetida) ¼ tsp
• Tej patta (Bay leaf) 2
• Ginger finely chopped   1 tbsp
• Tomato, grated 1/2 cup (125 g) OR 1/4 cup puree
• Khoya (solidified milk), grated ¼ cup
• Haldi (turmeric) ½ tsp
• Salt 1 tbsp
• Garam masala ½ tsp
• Chilli  powder 1/2 tsp
• Dhania (Coriander) powder 1 tbsp
• 1 tbsp chopped coriander leaves, for garnish

Preparation

• Heat the ghee and add the jeera, heeng and the tej patta. When the seeds begin to splutter, add the ginger and saute till slightly brown.

• Add the tomato and stir fry till the fat separates and add the khoya, haldi, salt, garam masala, chilli powder and the dhania, and stir fry till the fat separates.

• Add the peas and the green chillies and saute over high heat till the vegetables look glossy.

• Add 2 cups of water bring to a boil and simmer, covered for about 10 minutes.

• Add the fried paneer and simmer another 2-3 minutes.

• Serve hot, garnished with the coriander leaves.