Matar Paneer

Ingredients

1 black cardamom

2 bay leaf

1-inch cinnamon

4 cloves

2 cups of peas

½ cup evaporated milk (Nestle brand)

Paneer cubes

1 cup oil

1 tbsp ginger garlic paste

1 tbsp kashmiri chili powder

1 tbsp coriander powder

1 tbsp fennel powder

1 tbsp garam masala

1 small tomato

1 medium-size onion

½ tbsp turmeric powder

1 tbsp dried kasuri methi leaves

1 tbsp ketchup

½ tbsp hunts tomato paste

1 1/2 warm cup water

Salt to taste

Direction:

Heat 1/2 cup of oil and add the peas and saute it and remove it from oil (this step is optional but I use frozen peas and I like to saute it before adding it to gravy) Now add black cardamom, bay leaf, cinnamon and cloves to remaining oil. After a few mins add chopped onions and cook it till golden brown then add 1 tsp ginger garlic paste. Then add ½ tbsp tomato paste and 1 tbsp ketchup and saute it in oil for a few mins. Then add ½ cup oil and add chili and turmeric powder on low flame and cook both spices. Then add coriander powder, fennel powder, garam masala, and chopped tomato and salt. Cook it for 2-3 mins or until the raw smell is gone. Then add 1 cup of water and cook the masala for 15 mins. Do stir in between and when the masala water is reduced add the ½ cup evaporated milk and then cook it again for 3 mins. Then add the sautéed peas and add ½ cup water and cook for 3 mins and then add the paneer and cook it oil separates then add a pinch of cinnamon on top, dried kasuri methi leaves, and crushed green cardamom and mix it. You are all done and ready to enjoy.