Coconut Matar Paneer
Servings - 2 - 3
INGREDIENTS
Cumin - 1/2 teaspoon
Coriander seeds - 1 teaspoon
Dry red chili - 3
Cloves - 2 pods
Black peppercorns - 4
Fennel seeds - 1/2 teaspoon
Oil - 40 milliliters
Nigella seeds - 1 teaspoon
Bay leaf - 1
Garlic - 1 tablespoon
Ginger - 2 tablespoons
Onions - 230 grams
Green chili - 1 tablespoon
Salt - 2 teaspoons
Turmeric - 1 teaspoon
Tomato puree - 240 milliliters
Red chili - 1 teaspoon
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Coconut milk - 200 milliliters
Green peas - 260 grams
Water - 300 milliliters
Paneer - 300 grams
Coriander - for garnishing
PREPARATION
1. Take a pan, add 1/2 teaspoon cumin, 1 teaspoon coriander seeds, 3 dry red chili, 2 pods cloves, 4 black peppercorns, 1/2 teaspoon fennel seeds and dry roast for 2 - 3 minutes or until it turns golden brown in color.
2. Remove it from heat and transfer it to a mortar.
3. Crush them with the help of a pestle. Keep aside.
4. Heat 40 milliliters oil in a heavy skillet, add 1 teaspoon nigella seeds, 1 bay leaf, 1 tablespoon garlic, 2 tablespoons ginger and stir or 2 - 3 minutes on medium heat.
5. Then, add 230 grams onions, 1 tablespoon green chili and fry till translucent or until it turns golden brown color.
6. Add 2 teaspoons salt, 1 teaspoon turmeric and stir well.
7. Transfer this into a blender and blend it into a smooth puree.
8. Transfer this into a heavy skillet and stir well.
9. Now, add 240 milliliters tomato puree and mix it well.
10. Cook for 7 - 10 minutes on medium heat.
11. Add 1 teaspoon red chili, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon garam masala, prepared masala and mix it well.
12. Add 200 milliliters coconut milk and mix it again.
13. Bring it to a boil.
14. Then, add 260 grams green peas and mix it well.
15. Add 300 milliliters water and stir well.
16. Bring it to a boil.
17. Cover it with lid and cook for about 10 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Now, add 300 grams paneer and mix it well.
20. Cook for another 5 - 7 minutes on medium heat.
21. Garnish with coriander.
22. Serve hot with roti or naan.