How do I make it?

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1. Start off by chopping the onions

2. Heat a pan on medium-low flame and melt the ghee in it

3. Once the ghee has melted add cumin and let it cook for a couple of mins. It is cooked when you can smell the aroma of dry spices

4. Now add onions and sautee till they turn golden brown. Keep the flame on medium

5. In the meantime blend the ginger and garlic into a paste. Don’t discard the blender container we will be blending the tomatoes in it next

6. Once the onions are done add ginger garlic and sautee for about 3 mins

7. Blend the tomatoes in the blender to make a puree

8. Add tomatoes to the pan from step 7 and cook till the tomatoes lose all of the water.  Keep stirring every 5-10 mins. This is a critical step, make sure all of the water evapourates from tomatoes before you move to the next step. Your tomatoes will become like a thick paste when they are done

9. Add garam masala, coriander powder, chilli powder, turmeric and salt and stir for couple of minutes. Bring the flame to a low

10. Add coconut milk (or use almond/regular milk) and green peas to the pan and mix really well. Cover with a lid and keep the flame low

11. In the meantime dice the paneer into one inch cubes

12. Add the paneer cubes to the pan from step 10

13. Let them simmer on medium-low flame for about 5 mins with lid on

14. Serve your Matar paneer with Indian roti (See Recipe) or cauliflower rice (See Recipe) and Love.