Ingredients

• 1/2 cup - Boiled onion paste
• 2 tbsp - Refined oil
• 1 tsp - Cumin seeds
• 1 tsp - Ginger-garlic paste
• A pinch turmeric
• 1/4 tsp - Sugar
• Salt and pepper to taste
• 1/3 cup - Tomato puree
• 1 tbsp - Poppy seed paste
• 1 tbsp - Cashewnut paste
• 300 gms - Paneer, cubed
• 1/2 tsp - Garam masala, powder
• 1 tbsp - Lime juice
• 1/4 cup - Cooked peas for garnishing

How to Make Matar Paneer

• Grind to a paste, 2 cups shelled and cooked pea, 2 green chillies.
• To prepare the boiled onion paste, steam 2 large onions in pressure cooker for 1 minute. Strain and blend to a paste.
• Heat the oil in a non-stick skillet. Temper with cumin seeds. When they stop spluttering, add the boiled onion paste and ginger garlic paste. Fry on low fire for 2-3 minutes.
• Add the ground peas, turmeric, sugar, salt. Stir and fry for another 3-4 minutes.
• Stir in the tomato puree, cashewnut and poppy seed paste mixed with one cup of water. Bring to boil.
• Add the paneer. Cook on medium heat for 5 mins. uncovered, stirring continually. Add the garam masala powder, lime juice and freshly ground pepper to taste.
• Remove and garnish with fresh coriander, cooked peas and cashewnuts (optional).
• Serve with pullao.