Mattar Paneer Masala/Green Peas-Cottage Cheese Masala

Mattar Paneer is one of my family favorite dish, my kids love the paneer-green peas combo a lot. Paneer is one thing for which my kids never say 'no' and so I'm always happy to make this Mattar Paneer for dinner with Roti/Rice and my hubby also love it. I prefer to puree the tomatoes and add them since it gives a vibrant color to the gravy and kids will not go picky on tomatoes and put them away. If you wish you can add the chopped tomatoes instead, it still taste great. So Enjoy making Mattar Paneer this ezee way :)

Ingredients:-

1. Green Peas/Mattar - 1 cup
2. Paneer/Cottage cheese cut into small bite size squares - 1 cup
3. Onion - 1(very finely chopped)
4. Ginger-garlic finely chopped or crushed well - 1 tbsp
5. Fresh Tomato pureed - from 2 tomatoes
6. Green chilly finely chopped - 1 or 2
7. Cumin Seeds/Jeera - 1 tsp
8. Turmeric powder - 3/4 tsp
9. Chilly powder - 1 tsp
10. Garam Masala - 1 tsp
11. Coriander leaves finely chopped - 2tbsp + 1 tsp(for shallow frying paneer)
12. Dry Fenugreek leaves/Kasoori Methi - 1 tbsp
13. Oil - 1 tbsp
14. Salt to taste
15. Cream/half n half cream - 1/4 cup(optional, you can use milk if you don't have cream)

Preparation Method:-

• In a non-stick pan drizzle a tsp of oil and fry the paneer pieces on both sides for few minutes till both sides turn light brown color(you can use the paneer without frying as well, if fried a bit paneer pieces becomes little stiff and will not break easily while cooking). Set aside.
• Heat up a deep kadai or pan, pour oil and crackle the Jeera/Cumin
• Add crushed ginger-garlic and give it a stir for few seconds. Add in chopped onion, salt and stir till onion turn light brown.
• Add the turmeric powder, chilly powder and 1 tbsp coriander leaves and saute for a minute.
• Pour the tomato puree and add green peas. Stir to mix, cover and cook for around five minutes till green peas become soft and is half cooked.
• Add the paneer pieces, stir, cover it and cook for another three-five minutes.
• Add the garam masala and stir gently. Rub the kasuri methi/fenugreek leaves under your palms to powder it and add it to the paneer-mattar masala and mix gently
• Pour the cream and switch off the flame. Stir gently to mix(don't boil it again). Add more chopped coriander leaves if desired. 
• Move to a serving dish and Serve warm preferably with Roti/Naan or boiled rice.

Note:- 

1. You can use 2 tbsp thick yogurt if you want matar panner little bit sour, since I used tomato puree I felt my gravy was sour enough.

2. You can add 1 tbsp lime juice as well at the end if desired but I prefer it this way.