Home » Vegetarian » Mattar Paneer
- Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color.
- Take the paneer out and place on a paper towel so the extra oil is absorbed. Mix cornstarch with three tablespoons of water and keep aside.
- Blend the tomatoes and ginger to make a paste. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
- Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds. Add the tomato paste, coriander, turmeric, chili powder and paprika.
- Cook until the mixture reduces to half. Add the green peas and 1/4 cup of water.
- cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
- To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.
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