MUTAR PANEER IN A JIFFY

This is a fairly simple recipe & my all time life-saver. I have many versions of this, & will post them all one by one.

The one I tried yesterday was for the first time, but it has come out well & was fairly quick too. Matar Paneer is an all time favorite "jugalbandi" be it gravy, dry, mashed, & a few additions here & there add to the taste.

Ing -

250 gm - paneer

1/2 cup - matar/peas boiled with a little salt & strained

1 big onion - sliced finely

1 medium tomato - pureed

3/4 garlic flakes

a pinch of cardamom powder

a pinch of saunf

a pinch of jeera

1/2 tsp - kasoori methi

1/2 tsp - turmeric / haldi / manjal

1/2 tsp - red chilli powder

1 tsp - garam masala

1/2 tsp - sugar

Method -

In a kadai, add oil. When hot add the jeera, saunf.

When they sputter, add the chopped garlic.

When the garlic is fried (it will begin to get brown), add the sliced onions.

At this stage add the cardamom powder

Let the onions fry till pinkish brown

Add the tomato puree. Saute till oil separates

Add the haldi first, then the red chilli powder. Fry for about 1 minute

Now coarsely mash the paneer with your hands & add this to the masala

Add the peas also.

Mix well & let any water evaporate.

Add the sugar & the kasoori methi and cook for another minute or so.

Garnish with corriander leaves

This goes very well with chappatis, or as a side dish with rice. You can even stuff this into sandwiches & grill them, but for that ensure that the mixture is very dry, or the sandwiches get soggy.