Paneer Mutter

Measurement: 1 Cup = 180 ml
Serves: 3 to 4

Ingredients:

1. Paneer (Cubed) – 2 cups
2. Mutter (shelled peas) – 2 cups
3. Onion – 2 medium (sliced) and 1 small (chopped)
4. Tomatoes (chopped) – 2 large
5. Green chilly (chopped) -1
6. Garlic cloves – 5 to 7
7. Cashew nuts – 10 to 15
8. Fresh cream – 3 tbsp
9. Cloves – 2
10. Cinnamon – 1/4″ piece
11. Black cardamom seeds – 10 to 12
12. Bayleaf – 1 small
13. Kashmiri mirchi – 1
14. Cumin seeds – 1/8 tsp
15. Corriander powder – 1/2 tsp
16. Cumin powder – 1/4 tsp
17. Kitchen king masala – 1/2 tsp
18. Chilly powder – 3/4 to 1 tsp
19. Kasuri methi – 1/3 tsp
20. Turmeric powder – a dash (optional)
21. Oil – 2 tbsp
22. Ghee – 1/2 tsp
23. Sugar – 1/2 to 1 tsp
24. Salt to taste
25. Corriander leaves (chopped) – for garnishing

Procedure:

• Soak cashew nuts in warm water.
• Blanch mutter and keep aside.
• Heat 1 tbsp oil in a pan add fry cloves, bayleaf, cardamom seeds and cinnamon till they give out aroma. Slightly fry kashmiri mirchi and take it out.
• Fry sliced onion in the same pan till translucent.
• Add tomatoes and fry till they turn mushy.
• Add garlic and stir fry for 5 seconds.
• Let this mixture cool.
• In the meanwhile, shallow fry paneer cubes in ghee and keep aside.
• Grind all the fried spices, onion, tomato, garlic and cashew nuts to a fine paste.
• Heat remaining oil in another pan and add cumin seeds, chopped onion and green chilies. Fry till onion turns golden brown.
• Add corriander powder, cumin powder, chilly powder and kitchen king masala. Fry for 5 seconds.
• Add ground paste and turmeric powder, stir well.
• Add mutter, water as per your requirement, kasuri methi, sugar and salt.
• Once it starts bubbling, add fresh cream and paneer.
• Simmer for 3 to 5 min, stir occasionally.
• Garnish with corriander leaves.
• Serve with phulka/paratha/naan/jeera rice.