MUTAR PANEER MASALA

You might wonder how much of mutar paneer do I make, but believe me thats one combo that I can make in a jiffy & in so many different ways that it saves myself & Rajeev from eating food from outside manier times. I always have the frozen variety of both of them always in the stock. Here's another one for all mutar paneer lovers. This is a very lovely way to make this dish.

Ing -

250 gms - paneer

1/2 cup - mutar

2 onions - pureed

2 tomatoes - pureed

1 tsp - ginger-garlic paste

1 tsp - garam masala

1/2 tsp - turmeric pwdr / haldi

red chilli pwder as per taste (try using red chilli powder to enhance the colour)

2 cardamoms - crushed

1/4 tspn - fennel seeds / saunf

1 tbspn - curd / dahi

2 tbspn - cream

1 bay leave - crushed coarsely

Method -

Take a pressure cooker (preferably). Add a little oil into it & add cardamom powder & the bay leaves.

Add the ginger-garlic paste.Fry well & add the onion paste and fry till brown.

Add the tomato paste & fry till the oil separates.

Now add the turmeric, chilli, garam masala & saunf - in that order.

Fry well for about a minute. If the masala gets dry instead of adding more oil add a little water & fry till the water dries up, this way the masala will not stick.

Now add the cream & curd & mix well.

Dice the paneer & along with the matar add to the cooker.

Add salt & fry for about 2 minutes till the masala is well coated.

Add about a cup of water & put the lid of the cooker.

Do not put the whistle. On very slow flame cook for about 5 minutes.

If you dont wanna use the cooker you can use the kadai as well. You can add a bit of salt to the onion paste to fry quickly. You might wonder how this is a quick way to cook when cooking raw onion paste & tomato paste takes so much time, but I just put it on & do some other work meanwhile.........& return to the gas once in while to check & give a stir.

I hope you will like the recipe.