Name: Matar Paneer recipe by Supriya Harshit at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 250 gms - Paneer cubed and lightly fried; 1 cup - Peas; 2 large - Onions, minced; 3 large - Tomatoes, pureed; 1 tsp - Ginger-garlic paste; 1 tsp - Jeera powder; 2-3 pieces - Javitri, crushed; 1 tbsp - Coriander powder; 1/2 tsp - Red chilli powder; 1/2 tsp - Turmeric powder; 1/2 tsp - Jeera; 1 tbsp - Kissan tomato puree; 1 tbsp - Fresh coriander/dhaniya; 1 pinch of hing; 2 tbsp - Refined oil; 1 large cup of Water

Ingredients Serving: 4

250 gms - Paneer cubed and lightly fried
1 cup - Peas
2 large - Onions, minced
3 large - Tomatoes, pureed
1 tsp - Ginger-garlic paste
1 tsp - Jeera powder
2-3 pieces - Javitri, crushed
1 tbsp - Coriander powder
1/2 tsp - Red chilli powder
1/2 tsp - Turmeric powder
1/2 tsp - Jeera
1 tbsp - Kissan tomato puree
1 tbsp - Fresh coriander/dhaniya
1 pinch of hing
2 tbsp - Refined oil
1 large cup of Water

Instructions

Heat oil in a pressure cooker. Add the hing, jeera sabut, javitri and minced onions. Sauté and cook till it turns pinkish in colour.
Add ginger-garlic paste and sauté again for 2-3 minutes. Add fresh tomato puree and kissan tomato puree. Stir well and add in the dry masalas except for the garam masala and salt to taste. Mix and sauté till the sides start separating from the oil.
Next add in peas and paneer. Mix it gently and add water. Adjust the spices and salt to taste. Close the pressure cooker and cook till 2 whistles blow.
Once the steam releases itself, add the garam-masala and stir. Garnish this dish with fresh dhaniya.
Serve it hot with chapati or rice.

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