Matar Paneer with a difference

Ingredients:

•	Matar (peas)	2 cups
•	Paneer (cut in cubes)	200gms
•	Salt	to taste
•	Turmeric powder	1/2 teaspoon
•	Green chilli(2)-ginger(half inch)-garlic(4-5) paste	1 teaspoon
Kitchen King Powder		2 tsp.
•	Oil	3 tablespoons
Coriander powder		3-4tsp.
•	Lemon juice	1 teaspoon
Kasuri methi		4 tsp
•	Mango juice (use green mango)	4-5 teaspoon
Cumin seeds		1tsp.
•	Mustard seeds	1 teaspoon
Tomato ketchup		2 tsp
•	Fresh coriander leaves, chopped	2 tablespoons
Red Onion (finely grated)		1 big size
•	Carrot (finely grated)	1/2 cup
	Tomato puree	1 can

Method:

 Heat oil in a Tefal (any one you have) 28cm wok. When oil is hot add cumin seeds and when it starts to crackle add grated onion and green chilli-ginger-garlic paste and fry for 3 minutes. Then add grated carrot fry for 1minute and then add tomato puree. Cook for 2 minutes or till oil separates from the mixture. Then add dry powder –turmeric, kitchen king and coriander. Add 1 cup of warm water and add peas and salt. Now you can add paneer cubes and kasuri methi. Cover and cook for 2 minutes then add tomato ketchup, mango juice and lemon. Again cover and cook on very slow flame for another 2 minutes and garnish with coriander leaves.

Tip: for nice thick gravy add 2 tsp of gram flour (besan) in half cup of cold water. When gravy starts boiling then you can add this liquid.

Serves- 4.

Enjoy this matar paneer with hot puri or chapatti.

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