*  Exported from  MasterCook  *
                      Matter Paneer (Panir With Peas)
 Recipe By     : http://www.getsurfed.co.uk/restaurants/special.htm
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      Oz            Paneer Cubes
    1 1/2  Lb            Peas (Frozen Or If They Are Fresh, Get The
                         Small, Sweet Variety)
    3      Tbsp          Mix Of Ghee And Oil
    2      Large         Onions -- Finely Chopped
    3      Tbsp          Fresh Garlic Paste
    3      Tbsp          Fresh Ginger Paste
                         Salt -- To Taste
    1 1/2  Tsp           Jeera Powder (Cumin)
    1      Tsp           Turmeric
    1      Tsp           Chilli Powder
    1      Tsp           Garam Masala
    1      Tsp           Jeera Seeds (Cumin)
    2                    Fresh Chillies -- Optional
    1      C             Canned Tomatoes (Or) -- Finely Chopped
    1      Tbsp          Tomato Puree
    2      Sm            Sticks Cinnamon -- Optional
      1/4  C             Fresh Chopped Coriander -- To Garnish
                         Oil -- To Deep Fry
 Cut the paneer into small cubes and fry on meduim heat until they turn a
 nice golden colour. Drain on kitchen paper and set aside. Taking a heavy
 saucepan add the ghee/oil and gently heat add the sticks of cinnamon to the
 ghee when hot add the cumin seeds and let them pop now add the ginger,
 garlic and onions. Saute on meduim heat until they are soft now add the
 chilli powder, garam masala, tumeric powder, salt, jeera powder, tomatoes,
 tomatoe puree and the fresh chillis. Now really let this mixture cook until
 all the ingredients have blended together into a runny paste. Now add the
 peas and let it simmer, if you find that there is not enough gravy you can
 add a little bit more water or some tomatoe juice from tinned tomatoes.
 Once the peas are cooked in the gravy add the fried paneer cubes and little
 them simmer for a further 5 to 6 minutes. Garnish with the fresh coriander
 and serve hot with naan bread or parathas. 
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