Paneer Matar Masala with Phudina Paratha!!

INGREDIENTS:

For Paneer Matar Masala (A)–

• 2 medium onions, diced
• 2 medium tomatoes, diced
• 10-12 garlic cloves
• 1/2 inch ginger
• 300g paneer cubes
• 1/2 cup boiled matar (peas)
• 1 tbsp. garam masala
• 1-2 tsp. red chilli powder
• 1 tsp. haldi (turmeric) powder
• 1 tbsp. kasuri methi
• salt as per taste

For Phudina Paratha (B)–

• 1 cup roughly chopped phudina (mint leaves)
• 2 cups wheat flour
• 1-2 tsp.  kalonji (onion seeds)
• salt as per taste

METHOD:

For Paneer Matar Masala —

1. Heat 2 tsp oil in a kadai, then add garlic cloves, ginger and diced onions. Saute till onions are translucent.
2. Now add diced tomatoes and saute for another 2-3 minutes till tomatoes become soft.
3. Cool and grind in the mixer to make a puree.
4. Put the puree in the kadai and now add all dry masalas – red chilli powder, turmeric powder(haldi), garam masala and kasuri methi. (Note: For a creamy gravy, at this stage add kaju paste and/or fresh cream.  Add fresh cream only after switching off the gas  or else the cream will curdle)
5. Add salt as per taste. (Note: add salt only after adding fresh cream.)
6. Let the gravy boil for 2-3 minutes and then add boiled peas and paneer cubes.
7. Paneer Matar Masala with very little oil but delicious taste is ready.

For Phudina Paratha–

1. Mix wheat flour, phudina (mint) leaves, kalonji(onion seeds) and salt as per taste.
2. Make a soft dough and roll it into paratha.
3. Roast the paratha in ghee or oil. Ghee is preferred.

Paneer Matar Masala is ready to be served hot with Phudina parathas!

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