Matar Paneer

Course : Curry
Serves: 4
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2 cups green peas -- (matar)
2 cups paneer pieces -- 1 inch long x 1/2 inch wide and thick
1 1/2 cups water
1/4 cup half and half cream
2 medium tomatoes -- finely chopped
1 teaspoon sugar
1 teaspoon garlic paste
1 teaspoon ginger paste
1/4 teaspoon turmeric
1/2 teaspoon red chile powder
1 large onion -- grated
1/4 cup oil
1/4 cup coriander leaves
1 teaspoon salt -- to taste
---SET 1---
4 whole cloves
1 teaspoon cumin seeds
6 pieces black peppercorns
1 piece cardamom

Preparation / Directions:

Heat ingredients of set 1 in a skillet for five minutes on medium heat, remove from heat, let cool and make into a fine powder. Heat oil in a skillet and when oil is hot add ginger, garlic, turmeric, salt, chile powder, crushed onion, above powder and sugar. Fry on medium heat until onion turns pale brown. To the skillet add mattar and chopped tomato and fry for three minutes on high heat. Reduce heat to medium, add water, stir and cover. Cook until the water content has reduced by half and now add paneer pieces, cream and stir well. Cook further for five minutes. Garnish with coriander leaves and serve hot. Goes well with rice, paratha, puri. Preparation Time: 15 minutes Cooking Time: 25 minutes

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