Mattar paneer recipe

Recipe ingredients

1 block of paneer, cut into cubes and deep fried
1 cup of frozen thawed green peas or 1 cup of dehydrated green peas, soaked in water overnight and then boiled
1 small onion chopped finely
2 teaspoons ginger-garlic paste
1 1/2 teaspoons red chilli powder
1/2 teaspoon turmeric powder
2 teaspoons dhania, coriander, powder
1/2 teaspoon cumin powder
1 cinammon stick
1 to 2 cloves
1 cardammom
1 tablespoon cashewnuts, powdered
2 tomatoes, pureed
1/2 tablespoon whipped cream or malai
2 teaspoons finely chopped coriander leaves
1 tablespoon ghee
Salt to taste

How to make mattar paneer

Heat the ghee and add the cinammon, cardamom and cloves.
After 10 to 20 seconds, add the onions and ginger/garlic paste.
When the onions turn light brown, add all the powdered spices and cashewnut powder.
Fry for about 1/2 minute.
Add the tomato puree and salt to taste.
Fry on high heat till the mixture thickens.
Now add the peas and enough water and bring to a boil.
Add the malai and paneer cubes.
Mix well.
Stir in the chopped coriander leaves.
Serve hot with paratha or nan.