- For Tomato Puree: Chop the tomatoes and put them in a mixer bowl. Puree the green chillies and ginger with the tomatoes. To fry paneer: In a pan add ghee + oil, ginger, green chillies and paneer. Shallow fry the paneer until golden brown on both sides.
- For gravy: In a pan over medium heat, add ghee + oil, cumin seeds, green chillies, fresh cilantro and ginger garlic paste. Saute over medium heat for 2-3 minutes. Now add onions and cook till golden brown. Next, slow down the flame and add powdered spices, gram flour and a pinch of salt, mix well and add a little hot water to keep the spices from burning. Cook till the oil separates.
- Now add freshly prepared tomato puree, cashew paste and salt to taste, mix well and cook over medium heat till oil separates. Add hot water as required, add peas and cook on medium heat for 3-4 minutes.
- To increase gravy, add 500 ml hot water, stir and cover and cook on medium heat for 20-25 minutes, stirring occasionally. When the gravy is almost cooked, add the fried paneer and cook over medium heat for 1-2 minutes. Now add garam masala, kasuri methi and ginger long chopped, mix well and add fresh chopped cilantro, mix lightly by hand and cook for last 1-2 minutes.
- Dhaba style Matar Paneer is ready. Serve with hot roti, chapati or paratha. I have garnished this vegetable with my tricolor style and served it with chapati and salad.
