Matar paneer

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1 tbsp oil

1 nos cinnamon

2 nos bay leaves

2 nos black cardamom

3 nos green cardamom

1/2 TSP cloves

1/2 TSP black peppercorns

1 1/2 tbsp ginger garlic and green chilly paste

1 TSP FENNEL POWDER

1 TSP red chilly powder

1 TSP turmeric powder

1 TSP roasted cumin powder

1 TSP coriander powder

1/2 cup tomato puree

1/2 cup green peas

2 TSP kitchen king masala

 1  TSP Special masala

1 nos Cinnamon

1/2 TSP Shahi jeera

1/4 TSP Green cardamom

1/4 TSP Black pepper corn

1 tbsp khoya

1tbsp cashewnuts paste

1 tsp kasoori methi

1 tbsp chopped coriander

250 grams diced paneer

1 tbsp butter

1 tbsp cream

Method

Heat oil in a pan

Add whole garam masala and allow it to crackle

Add ginger garlic and green chilly paste dissolved in water cook for 2 minutes reduce the flame

Add fennel powder, red chilly powder, turmeric,  powder, roasted cumin powder, coriander powder,

Add salt and BHUNO the masala on slow flame

Add 1/2 cup tomato puree and add green peas and kitchen king masala

Roast and grind together special masala

Meanwhile crumble khoya with fingers and add in the gravy and give it a stir

Add cashewnuts paste and stir well

Add chopped coriander and kasoori methi and BHUNO till it leaves oil

Add one cup of water to adjust consistency,

Add 250 grams diced paneer in the gravy

Mix together butter and cream to the gravy

Finish the dish with kasoori methi and special masala and chopped coriander

Serve hot garnished with coriander sprigs and cream

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