Mattar Paneer (Variation)  
by: Karuna Demla (kdemla@aol.com)

Hi, my name is Karuna Demla. I live in houston with my three daughters and my husband. I like Nita Metha's cookery books, because she has lots of different type of recipes. She has two books just on paneer. Here is one recipe of hers. If anybody makes it, can they e-mail me at kdemla@aol.com.

Ingredients:

  • Frozen peas (Safal or Green Valley)   -   1½ cups
  • Potato - cut into big cubes   -   1
  • Onions - finely copped   -   3
  • Jeera (cumin seeds)   -   ½ tsp.
  • Ginger - chopped finely   -   ½
  • Green chilli - finely chopped   -  
  • Tomatoes - finely chopped   -   2
  • Tandoori masala   -   1 ½ tsp.
  • Salt   -   ½ tsp. or to taste
  • Garam masala   -   ½ tsp.
  • Oil   -   4 tbsp.

Method:

Deep fry big cubes of potato on low flame so that they get cooked on frying. Keep fried potatoes aside. Heat oil. Add jeera. When it splutters, add onions. Cook till onions turn light brown. Add ginger & green chilli. Cook for 1 minute. Add tomatoes. Cook for 5 - 7 minutes till oil separates. Add 3 - 4 tbsp water and boil. Add the peas, salt, tandori masala and garam masala. Cook, covered on low flame, stirring occasionally till peas are done. At serving time, sprinkle a little water in the vegetable. Heat well. Reduce flame and mix in the fried potatoes. Heat for a few seconds more. Serve hot.