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Heat oil and add cumin seeds, saute the cumin till they splutter. Add cardamom pods, black pepper, and chopped garlic. Saute, till releases aroma.
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Now add onion and fry till it turns all pink and nicely caramelised. Add the ginger, garlic and saute again for a minute.
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Add chopped tomatoes to the pan. Mix and cook until the tomatoes turn soggy and soft.
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Dry spices required (turmeric powder, corriander powder, red chill powder, garam masala, dried fengreek leaves and cumin powder)[/caption]
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Add all the dry spice powders. Saute for 30 seconds until fragrant.
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Add 3 tbsp of water to cook the paste. When the paste gets cooked, it will start leaving the oil aside. Be patient and keep stirring the paste frequently on low-medium flame.
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Add peas or matar to the mixture, stir again.
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Mix everything well together and cover it, cook for next 8-10 minutes.
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Add water and season with salt. Turn the flame to the lowest for simmer for about 5 min.
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Add crumbled khoya/Mawa to the mixture and stir well .
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Add the paneer cubes. Simmer for 1 to 2 minutes on a low flame. Now turn off the flame, let it sit covered for 10-15 minutes before serving so it absorbs all the flavours well. It will get thicker with time.
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Garnish with fresh coriander leaves and fresh cream.
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Serve Khoya matar paneer hot with butter naan or rice.
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Enjoy!!