Matar Paneer

For Sauté And Puree:

• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• 1 medium or 1 cup Red onion roughly chopped
• ½ inch Ginger chopped
• 2 cloves Garlic chopped
• 1 Green chili chopped
• 2 medium or 1 ½ cups Tomato roughly chopped

For Gravy:

• 6 oz or 170 grams Paneer cut into cubes
• 1 cup Green Peas Cooked in microwave or boiled
• 1 tablespoon Oil
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• Salt to taste
• ½ teaspoon Garam masala
• 1 teaspoon Kasoori methi (Dried fenugreek leaves) Crush before adding
• 1 cup Water
• 2 tablespoons Heavy whipping cream or fresh cream or malai

Instructions 

1. Heat 1 tablespoon of oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
2. Add onion, ginger, garlic and green chili. Sprinkle a little salt to speed up the cooking process. Cook until onions become soft and light pink in color.
3. Then add tomatoes and cook until they are softened. Let the mixture cool down slightly.
4. Transfer it to the blender jar and make a smooth puree.
5. Heat the remaining 1 tablespoon of oil in the same pan. Once hot add prepared puree and let it simmer. If it is spluttering too much then you can partially cover the pan with a lid and continue cooking.
6. Do stir every few minutes to make sure that it is not sticking to the bottom and sides of the pan. Cook until it becomes thick and most of the water is evaporated.
7. Now add turmeric powder, red chili powder, coriander powder and remaining salt. Mix well and saute for a minute.
8. Add water and let it simmer for 5 minutes.
9. While the gravy is simmering, take green peas in a bowl with a couple of tablespoons of water and a sprinkle of salt. Microwave it for about 4 minutes.
10. Now add the paneer and cooked peas. Mix and simmer for 2 minutes.
11. Add garam masala and crushed kasoori methi. Mix well.
12. Add heavy cream and mix. Let it come to a simmer and turn off the stove.