Good food is all the sweeter when shared with good people 💛
P.s.-Self-cooked matar paneer served with jeera rice. Recipe for Matar Paneer:
250 grams chopped into cubes paneer
1 cup peas
2 large minced onion
3 small pureed tomato
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon cumin powder
1 pinch mace powder
1 tablespoon coriander powder
1 teaspoon red chilli powder
1/2 teaspoon powdered turmeric
1/2 teaspoon cumin seeds
1 tablespoon tomato puree
1 handful chopped coriander leaves
1 pinch asafoetida
2 tablespoon refined oil
1 cup water
1 teaspoon garam masala powder
Heat oil in a fry pan. Add the hing, jeera sabut, mace powder, minced onions and green chilies. Saute the veggies and cook till it turns pinkish in colour. Add ginger-garlic paste and saute again for 2-3 minutes. If you like the smoky flavour of garlic, stir fry it for some more time and add fresh tomato puree.
Stir well and add in the dry masalas except for the garam masala and salt to taste. Mix and saute till the sides start separating from the oil. Next add in peas and paneer. Mix it gently and add water. Adjust the spices and salt to taste. If you want to make the gravy aromatic, add the garam masala in the last step of cooking this recipe. Put the lid and let it cook.
Once the gravy starts boiling, add fresh cream. Besides, accentuate the taste of this dish by adding some garam-masala and stir well. Garnish this paneer dish with fresh coriander leaves, and serve it hot with Chapati, Naan, Butter tandoori roti, Jeera rice or Veg pulao.
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