Mattar Paneer

Ingredients

• 2 cups cubed (500 g) paneer (Indian Cottage Cheese), deep-fried to a light brown
• 2 cups shelled (1 Kg unshelled) green peas
• 3-4 green chillies, slit a little
• Gravy
• 2 cups, chopped (200-250 g) onions    
• 1 tsp peeled cloves of garlic        
• 1 tsp chopped ginger                
• ½ cup (125 g) tomato, grated OR 1/4 cup puree
• ¼ cup (60 g) oil
• 2 tsp cumin (jeera ) seeds
• 2 bay leaves (tej patta)
• 1/2 tsp turmeric (haldi)
• 1 tbsp salt or to taste
• 1/2 tsp garam masala
• 1/2 tsp chilli powder
• 1 tbsp powdered coriander (dhania) seeds
• 1 tbsp chopped coriander leaves (hara dhania), for garnish

Preparation

• Place the onions, garlic and ginger into a blender jar and blend to a paste.

• Heat oil and add the cumin seeds and the bay leaves.

• Add onion paste and sauté till brown and fat separates.

• Add tomatoes, turmeric, salt, garammasala, chilli powder and the coriander powder, and stir-fry till fat separates.

• Add the peas, paneer and the green chillies and sauté over high heat till glossy.

• Add 2 cups water, bring to a boil and simmer for 5-10 minutes.

• Serve hot, garnished with the coriander leaves.