Ingredients

• Tomatoes - 4
• Onions - 1
• Green chillies - 2
• Ginger - garlic paste - 2 tsp
• Paneer - 1/2 lb
• Cinnamon + Cloves - 3 each powdered
• Peas - 1/2 cup
• Oil - 5 tbsp
• Curd - 1 cup
• Half 'n' Half (optional) - 1/2 cup
• Ani seed powder - 5 tsp
• Coconut powder - 2 tsp
• Salt to taste
• Turmeric powder - 2 tsp
• Chilli powder - 3 tsp
• Coriander - few sprigs

How to Make Tomato Matar Paneer

• Heat oil in a pan and fry the paneer cubes until golden brown in colour. Drain excess oil on a paper towel.
• To the remaining oil add garam masala, onions, green chillies and fry until slightly golden brown in colour.
• Add in the ginger-garlic paste, fry for a min and then add tomatoes and peas.
• Now add salt, chilli powder, turmeric and mix well.
• Cover the pan and cook until the tomatoes are done.
• Meanwhile, beat the curd slightly with a fork. Then add in the coconut and aniseed powder.
• Mix well, add this paste to the cooked tomatoes and keep cooking until the gravy is slightly thick and oil separates to the side.
• Then add in the fried paneer pieces and cook for 2-3 minutes.
• Garnish it with chopped coriander and serve.