Khoya Matar Paneer

As the name says this is a very rich and creamy gravy that goes well with Jeera Rice, Rotis and Parathas
It does not contain onions and garlic.So it can be consumed during festive days also

Ingredients
Part 1 - Saute

• Butter - 1 tablespoon
• Oil - 1 teaspoon
• Cumin seeds / Jeera - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Coriander Powder - 1 teaspoon
• Chilly Powder - 1 teaspoon

Part 2 - Grind

• Tomatoes - 4
• Green Chilly - 2 or 3
• Ginger - small piece

Part 3 - Others

• Paneer - 300g (chopped into cubes)
• Boiled Peas - 200g
• Salt - 1 1/2 teaspoon
• Khoya / Mawa - 100g
• Garam Masala - 1/2 teaspoon
• Milk - 1 cup
• Coriander leaves - little

Method

Step 1 - Saute

• Melt butter and heat oil,Splutter cumin seeds
• Put spice powders ie turmeric, coriander and chilly powders.Saute it well

Step 2 - Tomato Paste

• Grind tomatoes, ginger and green chillies to a fine paste
• Pour it to the kadai and cook it with the closed lid
• Stir it occasionally till the raw smell goes

Step 3 - Khoya Mater Paneer

• Add khoya and blend it well
• Put paneer cubes
• Add boiled peas and mix well

• Add salt and sprinkle garam masala
• Pour milk and let it boil
• Garnish with coriander leaves

Serve with rotis