This is my second version of the dry matar paneer. This has been inspired by my husband, whose mom makes this & he gave me a description on how the subzi should look, & I had to really imagine the recipe to make it look the way he wanted it to. Phew.....it could have added to a Sherlock Holmes series.......the guessing & the mystery of the ingredients. But somehow, I did it.........& the result was a shiny-happy husband (Shiny Happy People - R.E.M.)
250 gms - Paneer (diced - not very big chunks)
1/2 cup - matar / peas
a big, big bunch of corriander leaves, cleaned & chopped
1 tsp - jeera
2/3 big onions - chopped finely
1 tsp - garam masala
green chillies - as per taste
In a kadai heat some oil. When hot add the jeera
When jeera sputters, add the onions & the matar / peas
Add some salt
Close the lid & let the peas cook.
When the peas are done, add the paneer cubes, the garam masala, chillies, & more salt.
Cook till water from the paneer dries up
Add the corriander leaves, mix well
Serve with chapatis or stuff into grilled sandwiches.