Matar Paneer

Matar paneer compliments a party menu or a weekend meal or when you have guests home. 

Ingredients:

• Cottage Cheese             250 gms
• Milk                              4 cup
• Green peas                    1 cup
• Lemon                           1
• Ghee                              2 tbsp
• Onions                           2 large
• Tomato                          2 large
• Ginger                            1 inch piece
• Turmeric powder           1/4 tsp
• Red chilli powder          1 tsp
• Coriander powder          1 tsp
• Garam masala powder   1 tsp
• Salt                                 to taste

Method:

Use paneer /cottage cheese Or make it at home. Homemade cheese (Boil milk twice on high heat and add juice of one lemon. The whey will separate from paneer. Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to drain away. Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin). 

Cut the paneer into strips or cubes.

Heat sufficient ghee in a Pan / Kadahi and deep-fry till light brown. Drain onto an absorbent paper. Peel, wash and chop onions and ginger finely. and also make tomato paste separately.

Heat two tablespoons ghee in a Pan and add chopped onions and ginger. Sauté till lightly browned. after that add tomato paste and saute it for a while, Then add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains. At last Add Paneer Strips / cubes in the matar gravey and saute it for seconds. garnish it with chopped fresh coriander and Serve it hot with Chappatis, Missi Roti or Matar Paneer Kulcha.

Note: 

• Deep Frying of Paneer is optional you can avoid it if you want.
• You can also add Cream in the gravy for making it like restaurant style.
• For Regular use avoid cream