Matar Paneer

Ingredients:
200 gm Paneer (Thaw paneer if using frozen)
2 cups of matar
1 medium onion finely chopped
2 cloves of garlic
1/2 inch piece of ginger
3 tsbp finely chopped corriander
1 tsp garam masala (if not using add 1 tsp of dhana pdr and 1/2 tsp of jeera pdr)
1 tsp of chilli pdr (or as per taste)
1/2 tsp of turmeric powder
1 tbsp of oil
2 tbsp of cream (Optional)
2 tbsp of cashew paste (optional)
1 clove, small piece of dalchini
salt to taste

1. Add tomatoes to boiling water and cook for 3-4 min. Cool and remove skins
2. Blend together tomotoes, ginger, garlic and 1 tbsp corriandar to a puree
3. Heat oil and add onions and fry till just brown.
4. Add tomato mixture and let it cook covered for 3-4 mins, stirring in between
5. Add chilli pdr, turmeric pdr and garam masala (and cashew paste) , mix well. cook for 2 more mins
6. Add matar and mix well. Let this cook covered for 2-3 mins
7. Add salt and mix well. Add paneer pieces.
8. Again cook covered for 2-3 mins.
9. Switch off the heat and let it stand for 5-10 mins so the paneer absorbs all the flavor.
10. Serve with swirl of cream and corriandar.

Matar:
If using frozen, take them in a vessel, add water and let it stand before you begin with step 1.
If using fresh, cook them in water beforehand

Paneer:
You can either deep fry or shallow fry the paneer to make it fancy.