Matar Paneer (Without onion and garlic)

Sometimes fine recipes are born purely out of need. This Ganesh Chaturthi my husband wanted something different from the puri-buta dali combo that is the staple dinner on festival days. With it being a no onion - no garlic day, I was hard pressed for choice. Then I zeroed in on this 'Matar-Paneer' recipe that I had jotted down in my notebook. It is a simple one with a combination of sweet, sour and spicy flavours without being too rich.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 200 gm Paneer cubes 
• 1 1/2 cup green peas (fresh or frozen)
• 1 big tomato 
• 1 inch ginger
• 1 tsp cumin seeds
• 1 Kashmiri chili
• 5-6 almonds
• 7-8 cashews
• 10-12 raisins
• 1 inch cinnamon
• 2-3 cloves
• 1 green cardamom (powdered)
• 1 1/2 tbsp Kasuri methi
• 1/4 tsp coriander powder
• 1/2 tsp Kashmiri chili powder
• a pinch garam masala
• 1 1/2 tsp honey
• salt to taste
• 2 tsp butter

Preparation - Chop the tomato and transfer into a cooker. Add the raisins, cashews, almonds, cinnamon, cloves, cardamom, ginger, whole red chili and cumin seeds along with a little salt. Add 1/2 cup water. Cook for 2-3 whistles on medium flame.

Keep aside for steam to escape. Once the steam escapes, peel the almonds. Drain the water ( but do not throw it ) and transfer all the contents of the pressure cooker to a blender. Buzz till you get a smooth paste.

If using frozen peas, thaw them.

Add the panner cubes to a bowl of hot water.

Cooking - Heat the butter in a wok. Add the ground tomato-masala paste along with coriander powder, chili powder and garam masala. Rub the Kasuri methi between your palms to warm it a bit before adding to the wok.

Cook for 5-6 mins before adding the paneer cubes and green peas. Add about 1 cup hot water. Bring to a boil and simmer for 5 mins.

Add the honey and remove from flame.

Serve hot with puris/phulkas.