MATAR PANEER

 Matar Paneer

Ingredients 
Paneer - 250-300Grams
Matar - 200Gram

Onion  - 3 Medium

DalChini Powder - 1/2 tbs
Jeera - 1/2 tbs
Red Chilli Powder - 1tbs
Salt To Taste 
Coriander Powder - 1tbs
Haldi - 1/4 tbs
Garam Masala - 1/2 tbs
Adrak Lehsun Paste
Tomatoes - 3 Medium 
Mustad Oil - 3 tbs 
Kassuri Methi - 1/2tbs (Crushed)

First You Need To Cut Paneer and Shellow Fry Paneer And Dip In A Warm Water And Keep Aside.

Method:-

• Heat Mustad Oil in a Pressure Cooker add a Pinch of Dalchini Powder, Jeera Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Ginger Garlic Paste Mix It Well Untill Its Leave Oil.
• Add Spices- Haldi , Namak, Lal Mirch, Coriander Powder And Cook It On Low Flame Untill Its Leave Oil.
• Then Add Tomatoes Slowly Slowly I Mean If U have 1 Bowl Of Tomato Pure Then Add In A Small Batches (4 Batches) Mix It Well 
• Then Add Kassuri Methi And Cook It Untill Masala Leaves oil.
• Then Add Matar And Mix It Well Add Water (1Glass) And Pressure Cook It On A High Flame for 2 Whistle.
• Now Open Cooker Mix It Well And Add Shellow Fried Paneer Mix It Well Add Garam Masala And Hara Dhaniya.
• Pressure Cook It For 2 Whistle And Serve Hot With Rice Or Chapati

Tip - I Always Shellow Fried Paneer And Dip In A Warm Water So Paneer Will Never Break And Becomes Soft.