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Matar Paneer

This simple Indian curry features Paneer (fresh pressed cheese) and Green Peas. It is personally one of my favourite Indian vegetarian dishes because it's creamy and rich, and super easy to make. I hope you enjoy this video :) RECIPE FOR GHEE    • How to Make Ghee (Clarified Butter)   RECIPE FOR GARAM MASALA    • How to Make Garam Masala   Let's be friends on the interwebz :D Facebook Public Page: Vijaya Selvaraju Instagram/Twitter/Snapchat: @vijayaselvaraju INGREDIENTS 3 tbsp, Oil (Canola, Vegetable) 3 cups, cubed Paneer (or firm Tofu if you can't find it) 2 tbsp, Ghee 2 Large Tomatoes, pureed 1/2 cup, Strained Tomato Sauce 1 Medium Onion, finely chopped 2 cloves Garlic, minced 2 tsp, grated Ginger 1/2 tsp, Turmeric 1/2 tsp, Red Chili Powder 1/2 tsp, Coriander Powder 2 tsp, Sugar 2 tsp, Garam Masala 1 tbsp, Kasoori Methi (dried Fenugreek Leaves) 2 cups, Water 1.5 cups, Frozen Peas 3 tbsp, Cashew Paste (1/8 cup Raw Cashews ground with 1/8 cup of water) Salt to Taste Chopped Coriander to garnish METHOD Heat oil in a large non-stick frying pan on medium-high heat. Add Paneer cubes in one even layer, and cook for 3-4 minutes, stirring occasionally, until Paneer is browned on all sides. Remove from pan and set aside. Add Ghee to pan, followed by Onions, Ginger, and Garlic. Cook until vegetable soften and become slightly brown. Add Turmeric, Chili Powder, and Coriander Powder and cook for 15 seconds or until fragrant. Add pureed Tomatoes, and Strained Tomato Sauce. Reduce heat to medium and cook until Tomatoes have thickened and become deeper in colour. Add Sugar, Garam Masala, Kasoori Metho and Salt to Taste. Stir, and add water to create gravy. Bring to a simmer and add Peas, fried Paneer, and Cashew Paste. Cook for 5-6 minutes until Peas are heated through, and sauce thickens slightly. Garnish with fresh chopped Coriander before serving. Enjoy! :)