Matar Paneer

Matar Paneer is arguably the dish that most number of people in the world have tasted. I go by the theory that every single soul that lives in the subcontinent has at least eaten it once - over a 1.25 billion people. That may be an embellished way of putting it but probably the best way to express the reality of this dish. One of the most common dish made from one of the most common ingredient in specialty Indian cooking, Paneer. A dish for all places and occasion. Be it a guest or the kids birthday or you simple feel like eating something special to anniversaries and weddings - there is a good chance matar paneer will be one of the dishes served. It sure was something my mother made for my birthday parties every year along with other specialties. It is also omnipresent. Every restaurant obviously offers it but if you ever find yourself driving in the most remote part of the country and pull over to eat in a rinky-dink roadside dhaba, rest assured you can order for a hot plate of matar paneer with roti.
The sweetness of the peas together with the creamy bite of the paneer brought together by a creamy gravy that you can make as mild or spicy as you prefer, just brings it all home especially with a piece of hot Naan.
Again, this dish is made with slight variations by different people. I make it a couple of different ways myself but this version I present is the healthy one where I avoid using cream or butter or cashews altogether which this dish normally calls for.

Ingredients: servers 4-6

Paneer		1 1/2 cups about one inch cubes
Peas		2 cups ( I use frozen)
Onion		1 large roughly chopped
Tomato		2 large chopped
Ginger garlic paste		2 tsp
Coriander powder		2 tsp
Red chilli powder		1 tsp or to taste
Garam masala powder		3/4 tsp
Turmeric powder		1/2 tsp
Salt		to taste
Sugar		1/2 tsp
Kasoori methi ( dried fenugreek leaves)		1 tbsp
Oil		1 1/2 tbsp
Evaporated/Regular milk		1 cup or as needed

Method:

1. Heat 1/2 tbsp oil in a pan on medium heat. Shallow fry the paneer cubes till they are light golden brown. Take them out and set aside.
2. In the same pan, add the remaining oil. Add the onions, salt and turmeric fry for 2-3 minutes and add in the tomatoes and saute till they both get mixed about 5 minutes.

3. Add ginger garlic paste mix and cook till the mixture starts leaving oil. Lower the heat to medium low. Add red chilli, coriander powder. Give a good mix and cook on medium heat for 4 minutes. Remove from heat and let it cool down slightly.

4. Puree onion masala with the evaporated milk in a blender until smooth. Transfer the puree back to the pan and bring it to a simmer. Add in the garam masala and sugar. Crush kasoori methi between your palms and add.

5. Now add the paneer pieces and peas and gently mix, simmer for 3-4 minutes or until paneer gets soaked in the gravy. Add little water if more gravy desired.Take it off the flame.

6. Garnished with cilantro and serve hot with naan, roti or rice. ENJOY!

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