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Paneer Matar 

Ingredients 

  • Paneer - 300 gms.
  • Green Peas - 275 gms.
  • Oil - 80 gms.
  • Onion - 175 gms.
  • Ginger Garlic Paste - 25 gms.
  • Yoghurt - 150 gms.
  • Red Chilli Powder - 1 tsp.
  • Coriander Powder - 1 tsp.
  • Tomato - 100 gms.
  • Cashewnut Paste - 25 gms.
  • Charmagaj Paste - 20 gms.
  • Garam Masala - 1/2 tsp.
  • Cream - 50 ml.
  • Green Chilli - 5 Nos.
  • Fresh Coriander Leaves - 25 gms.
  • Saffron - a pinch
  • Salt 
Method 
  • Make a puree out of tomato in a blender.
  • Boil the onions in water for 8 minutes, strain and puree.
  • Take oil in a degchi and add boiled onion paste. Stir for 6 minutes and add ginger garlic paste.
  • Fry for five minutes and add red chilli and coriander powder. Stir and add tomato puree and salt.
  • Fry till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir. Add little water, green peas and saffron. 
  • Cook for 10-12 minutes till the oil leaves the masala. Add little water, green peas and saffron. Cook till green peas are tender.
  • Cut the fresh paneer into cubes and fry in oil till golden. Dip in cold water.
  • Squeeze the paneer and add to gravy.
  • Mix the gravy with cream.
Serve hot garnished with fresh coriander leaves and slit green chillies 
 
Vegetables
   
 
 
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