Mutter paneer masala / paneer peas masala | side dish for chapati

Ingredients

• Paneer - 1 cup cubed
• Peas - 1/2 cup
• Fresh Cream / Milk - 3 tablespoons
• Onion - 1/2 finely chopped
• Jeera - 1 teaspoon
• Ginger garlic paste - 2 teaspoons
• Red chilli powder - 1 teaspoon
• Dhaniya powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala powder - 1 teaspoon
• Green chilli - 1 finely chopped
• Coriander leaves - 1 teaspoon
• Kasoori Methi - 1 teaspoon
• Oil - 1 tablespoon
• Salt - As needed
• Onion - 1/2 cut lengthwise
• Tomatoes - 2 chopped
• Cinnamon - 1 inch piece
• Cloves - 1

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Preparation

• Pressure cook peas until soft and keep aside. Toast paneer cubes in a dosa tawa and drain in a tissue paper.
• Heat a pan with a tsp of oil, Saute the ingredients under 'to grind' until onions are browned and tomatoes shrink and its mushy. Cool down and grind to a paste with little water.
• Now heat a pan with remaining oil, add jeera let it crackle, then add ginger garlic paste and fry for a minute. Then add onions, green chillies and fry till onions turn light brown.
• Add the grinded tomato onion paste and mix well. Add chilli, coriander, garam masala, turmeric powder and mix well. When the mixture gets thickened add 1/2 cup water and mix well. Add required salt, allow it to boil and simmer for 5 mins.
• Now the mixture will become thick leaving out oil. At this stage add toasted paneer, cooked peas and mix well till the gravy is coated with paneer and peas. Lastly add milk/cream and give a stir, simmer for 2mins.
• Garnish with kasoori methi and coriander leaves. When the gravy is thick and creamy, switch off and serve hot.