Matar Paneer

Ingredients:

3 tomatoes, chopped

1 onion, chopped

1 tbsp garlic paste

½ tbsp ginger paste

6 cashews

2 tbsp oil

2 dried red chilies

1 tsp cumin seeds

1 bay leaf

1” cinnamon stick

1 tsp kashmiri red chili powder

½ tsp turmeric

2 tsp coriander powder

2 tsp kasuri methi (fenugreek)

1 tsp cumin powder

1 tsp red chili powder

½ tsp garam masala

7 oz paneer, cubed

1 cup peas

2 tbsp plain yogurt

Salt, to taste

Directions

1. Heat 1 tbsp oil in large pan.

2. Add onion, ginger, and garlic. Sauté 1 minute

3. Stir in tomatoes and cook until tomatoes are soft and mushy, about 5 minutes

4. Remove from heat and cool completely

5. Transfer to blender and puree gravy

6. Heat remaining oil. Once hot add cumin seeds, dried red chilies, cinnamon, and bay leaf. Stir

7. To oil, add kashmiri red chili powder and turmeric

8. Return puree to pan and combine

9. Add 1 cup water

10. Add coriander, cumin, turmeric, red chili, garam masala, and salt. Stir

11. Crush kasuri methi between hands and add to pan.

12. Carefully add paneer and peas. Simmer 5 minutes

13. Drizzle heavy cream in pan

14. Best served with rice, roti, or naan