*  Exported from  MasterCook  *

                    Matter Paneer (Panir With Peas)

Recipe By     : http://www.getsurfed.co.uk/restaurants/special.htm
Serving Size  : 1    Preparation Time :0:00
Categories    :

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8      oz            Paneer cubes
  1 1/2  lb            Peas -- frozen or if they are fresh,
                       -get the small, sweet variety
  3      tb            Mix of ghee and oil
  2      lg            Onions -- finely chopped
  3      tb            Fresh garlic paste
  3      tb            Fresh ginger paste
                       Salt -- to taste
  1 1/2  ts            Jeera powder (cumin)
  1      ts            Turmeric
  1      ts            Chilli powder
  1      ts            Garam masala
  1      ts            Jeera seeds (cumin)
  2                    Fresh chillies (optional)
  1      c             Canned tomatoes -- finely chopped -OR-
  1      tb            Tomato puree
  2      sm            Sticks cinnamon (optional)
    1/4  c             Coriander -- freshly chopped, to garnish
                       Oil -- to deep fry

Cut the paneer into small cubes and fry on medium heat until they turn a
nice golden colour. Drain on kitchen paper and set aside. Taking a heavy
saucepan add the ghee/oil and gently heat add the sticks of cinnamon to the
ghee when hot add the cumin seeds and let them pop now add the ginger,
garlic and onions. Saute on medium heat until they are soft now add the
chilli powder, garam masala, tumeric powder, salt, jeera powder, tomatoes,
tomato puree and the fresh chillis. Now really let this mixture cook until
all the ingredients have blended together into a runny paste. Now add the
peas and let it simmer, if you find that there is not enough gravy you can
add a little bit more water or some tomato juice from tinned tomatoes.
Once the peas are cooked in the gravy add the fried paneer cubes and little
them simmer for a further 5 to 6 minutes. Garnish with the fresh coriander
and serve hot with naan bread or parathas.

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