MATAR PANEER

The combination of fresh, sweet green peas and soft paneer makes this dish one of its kind. Now that it is spring here, plenty of fresh snow peas are available in the market. Matar Paneer is one of the most popular paneer curry prepared by simmering together Paneer (Indian cottage cheese) and Matar (green peas) in a rich gravy of tomatoes, spices and onions. 

Here I have added some ground cashews too which makes the curry creamier. 

MATAR PANEER

Ingredients: 

• Paneer 250 gms 
• Green peas 1/2 cup 
• Tomatoes 2 no.s, large sized 
• Raw whole cashews 10 no.s 
• Yoghurt 2 tsp
• Onion 2 no.s medium sized 
• Garlic cloves 4-5 no.s 
• Ginger 1" piece
• Green chillies 2-3 no.s 
• Whole spices - green cardamom 2 no.s, peppercorns 1/2 tsp, cumin seeds 1/2 tsp, bay leaf 1
• Spice powders - Red chilli powder 1/4 - 1/2 tsp, Coriander powder 3/4 tsp, Turmeric powder 1/4 tsp, Cumin powder 1/4 tsp
• Cilantro, ghee, oil, salt to taste
• Sugar 1/4 tsp optional
• Methi leaves a pinch 

Method of preparation: 

1. Make paneer cubes and set it aside. Soak the raw whole cashews in little warm water. 
2. In a pan, gently fry the green cardamom pods, black pepper corns and cumin seeds. When the spices are fragrant, add the finely chopped onion, ginger, garlic and green chillies. When sautéd, add the chopped tomatoes, cover and cook for a few minutes. When the tomatoes turn soft, remove from heat and set it aside to cool down. Grind this mixture with the soaked cashews to a smooth paste. 
3. In a pan, heat oil and add the bay leaf followed by the red chilli powder. Add the ground onion tomato paste to this and stir well. Now add the rest of the spice powders, adequate salt and sugar (optional). Stir well and let it cook, gently whisk in the yoghurt. 
4. Add adequate water (enough for the gravy) and leave it to boil in medium flame for a few minutes. Add the paneer cubes and the green peas, and then the crushed methi leaves. Cover and cook till the peas is cooked, the gravy starts thickening. 
5. Sprinkle some garam masala on top and garnish with cilantro. 

Serve warm with hot rotis, chapathis, phulkas, rice etc. 
(Note- instead of yoghurt, you can stir in a dash of fresh cream when the curry is almost ready)