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Jain Matar Paneer

Preparation time: 10 minutes Cooking time: 20 minutes Serves: 4 Course: Main Course Cuisine: Indian
Ingredients: 2-3 green cardamom pods 2-3 cloves 1 tsp cumin seeds 1 cup full fat dahi ½ tbsp coriander powder ¼ tsp turmeric powder 1 tsp red chilli powder 1 cup tomato puree 8-10 cashews 1 tsp Salt 2 green chilies, slit 1 cup matar 250gm Paneer 1 tsp lemon juice Method: Add green cardamom pods, cloves and cumin seeds in a deep-bottomed pan. Dry roast till fragrant. Add coriander powder, turmeric powder and red chilli powder to dahi and mix well. And in the dahi to the pan, cook on slow flame till it releases its oil. Keep adding some water in between and keep stirring while cooking to avoid the masala and dahi from burning. Add in the tomato puree, stir and mix well. Cook till the puree begins to separate from the edges. Add in cashews in between when the tomatoes are half done and cook till the puree begins to dry up. Add water and blend the gravy using a hand blender. Add salt and mix well. Add slit green chilli, add some water and bring the curry to a boil Add in green peas and paneer, simmer for 2-3 minutes. Add lemon juice and mix for a minute. Serve hot as desired.

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