Matar Paneer

Ingredients:

1. Fresh shelled peas - 200 g.
2. Paneer ( diced into 1/2 inch cubes) - 200 g
3. Tomatoes - 2-3 large (pureed)
4. Onions - 1 large ( very finely chopped)
5. Ginger garlic paste - 1 tsp.
6. Jeera - 1/2 tsp.
7. Bay leaf - 1
8. Jeera powder - 1/2 tsp.
9. Chilli powder - 1/2 tsp.
10. Dhania powder - 1 tsp.
11. Turmeric powder - 1/4 tsp.
12. Clove-cinnamon powder - 1/4 tsp.
13. Salt - to taste
14. Fresh cream - 1 tbsp.
15. Oil - 6 tsp.
16. Ghee - 2 tsp.
17. Finely chopped coriander leaves - 2 tsp.

Procedure:

1. In a kadai, heat oil + ghee. Ghee is for flavoring. You can use ghee alone instead of oil if you want a richer flavor.
2. Temper with jeera seeds. Add bay leaf, ginger-garlic paste and clove-cinnamon powder and fry gently for a few seconds.
3. Add chopped onions and saute till they become translucent.
4. Add the peas and saute on low flame till they are tender. The peas should get cooked in oil. 
5. Add the tomato puree to this. Add chilli powder, dhania powder, jeera powder, turmeric powder, salt. Keep boiling till the raw smell of tomato is gone.
6. Add the paneer pieces to this gravy and cook for a few more minutes so that the paneer pieces absorb the masala. Add a little water if necessary while cooking.
7. Add fresh cream, mix well and remove from flame when the gravy is of the right consistency.
8. Garnish with coriander leaves and serve with rotis.