|Cubed raw paneer||1 Cup (16 tbs)|
|Frozen peas||1 1⁄2 Cup (24 tbs) (Thawed)|
|Garlic||2 Clove (10 gm)|
|Cinnamon stick||2 Inch|
|Black pepper balls/Ready made garam masala||5|
The whole spices have to be roasted for a minute to enhance their flavor.
Now in a blender add the tomatoes, onions, ginger and garlic cut into chunks. Remember to peel the cardomum before roasting.
Add all the whole roasted spices and puree.
In a heavy bottom pan add the oil, warmand then add the puree. Keep on medium flame and let it roast. Stir often.
In another fry pan pour the ghee and let it warm. Add the paneer cubes a little at a time and saute to a light brown color. You can deep fry the paneer too, just put them in warm water when you take them out of the oil. They will stay soft.
Once the gravy is done the oil will seperate from it..
Add the pead and about 2 cups of water. You can add more to make a more runny gravy especially if you have to eat with rice.
Let it boil for at least 10 minutes. Add salt. Add the paneer and boil for another 5 minutes.
Matar paneer is ready. Garnish with chopped coriander leaves.