Matar Paneer

Ingredients

Coriander
Chillies
Cumin
Turmeric
Cassia
Iodised Salt
Bay Leaves
Dried Ginger

Pepper Black
Large Cardamom
Cloves
Star Anise
Cardamom
Cinnamon (Not Curry Powder : Dalchini)
Cassia Bark (Taj)

Instructions

Heat 3 tablespoons Desi Ghee in kadhai on high flame.
Add 1 teaspoon Jeera, 2 pieces slit fresh Green Chillies,1 piece Onion finely chopped, 1 ½ teaspoons Turmeric Powder, ½ cup Water, 1 teaspoon Ginger Garlic Paste, 1 piece Tomato finely chopped, 2 teaspoons Dhani Pure Matar Paneer Masala, 1 cup Water, Iodised Salt, 7 tablespoons Green Peas, 100 – 120 gm Paneer.
Cover this kadhai and let it cook on slow flame for 12 – 15 minutes. Add 4 teaspoons Cashew Paste in middle and cook again.
Serve hot garnished with fresh Cream, Ginger Juliennes and freshly chopped Coriander Leaves.

(Note: This dish is for 3-4 persons)

India is a multiethnic nation with a wide variety of regional foods. The flavours of the food vary when one travels across different geographical areas. Dhani Pure brings all into one table.