Ingredients:

• 450gms /1lb shelled Matter (green peas)
• 250gms / 1/2lb Paneer
• 2 medium onions (chopped)
• 6 cloves garlic (crushed)
• 1 tbsp grated ginger
• 2 green chilies (chopped)
• 250gms / 1/2 lb tomatoes (peeled and sliced)
• Salt To Taste
• 1cup curd / plain yogurt
• 1 tsp turmeric powder
• 1 tbsp coriander seeds
• 4 bay leaves
• 2 cups water
• 1/2 cup ghee / vegetable oil

for garnish:

• Garam masala powder
• Chopped coriander leaves

Method:

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.