ONION - 1 SLICED

firstly, in a tawa heat 2 tbsp oil and saute 1 onion, 3 clove garlic and 1 inch ginger

1

TOMATO - 3 SLICED

also add 3 tomato and saute until tomatoes soften

2

COOK - 10 MINUTES

cover and cook for 10 minutes or until tomatoes soften.

3

BLEND - SMOOTH PASTE

cool completely and blend to smooth paste. keep aside.

4

BAY LEAF - 1

in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1 inch cinnamon stick, 2 pods cardamom and 1 tsp cumin.

5

CHILLI POWDER

keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder and 1 tbsp besan

6

TURNS AROMATIC

keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder and 1 tbsp besan

7

ONION TOMATO PASTE

add in prepared onion tomato paste and saute well

8

KEEP STIRRING

continue to saute until the paste thickens and oil separate

9

CUMIN POWDER

further add ¼ tsp cumin powder, 1 tsp coriander powder and 1 tsp salt.

10

TURNS AROMATIC

saute until spices turn aromatic.

11

WATER - 1 CUP

now add 1 cup water and stir well. stir until smooth gravy is attained

12

PEAS - 1 CUP

add in 1 cup peas and stir well.

13

BOIL - 10 MINUTES

cover and cook for 10 minutes or until matar is cooked well.

14

PANEER - 12 CUBES

add in 12 cubes paneer and stir gently

15

SIMMER - 10 MIN

cover and simmer for 10 minutes or until oil floats

16

CORIANDR - 2 TBSP

now add 2 tbsp coriander, ¼ tsp garam masala and 1 tsp kasuri methi.

17

READY TO EAT

finally, enjoy matar paneer with roti or rice.

18

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