Matar Paneer
Ingredients
Cheese - Paneer 200 ml
Oil - Vegetable 15 ml
Onion 2 sm
Garlic 2 cloves
Ginger 15 ml
Cinnamon 1 ml
Cardamon - ground 1 ml
Cayenne Pepper 1 ml
Cloves - Ground 1 dash
Tomatoes - whole canned 1 sm can
Peas - Frozen 200 ml
Honey 2 ml
Cilantro 45 ml
Rice - White 200 ml
Water 400 ml
Salt 5 ml
Preparation
1. Put water for rice on to boil, when boiling add the rice, cover and set the heat to low.
2. In a bowl mix the cinnamon, cardamom, cayenne and cloves.
3. Peel slice and chop the onion and ginger. Put the garlic in a press.
4. Measure the peas.
5. Cut the paneer into bite sized cubes.
6. Chop the cilantro.
7. In a fry pan on a medium burner put oil and the onions. Cook until translucent.
8. Turn the heat to medium low. Add the garlic, then spices and cook a minute.
9. Drain the inner liquid from the tomatoes and crush into the pan. Let cook 10 minutes. Add tomato liquid as necessary.
10. Add the peas and paneer and cook another 10 minutes.
11. Stir in the honey.
12. To serve spoon over rice and sprinkle with cilantro.
2. In a bowl mix the cinnamon, cardamom, cayenne and cloves.
3. Peel slice and chop the onion and ginger. Put the garlic in a press.
4. Measure the peas.
5. Cut the paneer into bite sized cubes.
6. Chop the cilantro.
7. In a fry pan on a medium burner put oil and the onions. Cook until translucent.
8. Turn the heat to medium low. Add the garlic, then spices and cook a minute.
9. Drain the inner liquid from the tomatoes and crush into the pan. Let cook 10 minutes. Add tomato liquid as necessary.
10. Add the peas and paneer and cook another 10 minutes.
11. Stir in the honey.
12. To serve spoon over rice and sprinkle with cilantro.
