Mattar Paneer Karhai
1/2 a cup of cooking oil
2 onions finely diced
1 teaspoon salt
1 heaped teaspoon cumin seeds
2 tbsp ginger garlic paste
200 ml tomato passata
1 tsp turmeric
1 heaped tsp Kashmiri chilli powder
1 heaped tsp coriander powder
1/2 tsp black pepper powder
A handful fresh mint leaves chopped
1/2 tsp nigella seeds
1/2 tsp Garam masala
1/2 tsp salt (optional)
1 large cup of garden peas
1 block / packet of paneer chopped into cubes
1 tsp kasuri Methi
Sprinkle garam masala
Heat the oil in a karhai on moderate heat
Add the cumin seeds anc sizzle a minute
Add the onions and salt (1 tsp) and cook until light golden brown
Add the ginger garlic paste and cook a minute
Add a splash of water and stir
Add the turmeric and chilli powder and stir
Add the tomatoes and stir
Add the coriander powder, black pepper, Garam masala and stir.
Keep stirring adding splashes of water cooking on moderate high heat 5-7 minutes.
Add the nigella seeds and fresh chopped mint leaves stir well.
Add the peas keep stirring a few minutes on high heat adding splashes of water, stirring until you see the oil leave the sides. Do this about 5 minutes adding as many splashes of water as necessary, and oil coming out of the sides.
Add the paneer and stir on high heat for a few minutes, again adding splashes of water where needed. Cook for a about 5 minutes.
Add the kasuri Methi and additional salt if needed and stir well
Sprinkle with Garam masala
Stir well a few minutes and leads to settle.
Enjoy with naan, roti, paranthas and a salad