MysoreNet - Recipe

Matar Paneer

450gms /1lb green peas (shelled)
250 gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1tbsp grated ginger
2 green chilies (chopped)
250 gms / 1/2 lb tomatoes (peeled and sliced)
Salt to taste
1cup curd / plain yogurt
1tsp turmeric powder
1tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :

Garam masala powder
chopped coriander leaves
Preparation:

Make a paste by grinding together half the onions, the garlic and coriander seeds.
Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
Add the turmeric and the paste mixture and fry until the ghee starts to separate.
Add the paneer and peas along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
Pour in the water and simmer gently for 20 minutes. Serve sprinkled with garam masala and coriander.