Shahi Matter Paneer

300 gms paneer ( 250 grams cut into cubes  and rest mashed )
200 grams matter
1/2 cup curd
1/4 cup Milk
1/4 cup Cashew paste
1-2 tbsp tomato sauce/puree ( I used puree)
1 Onion + 2 tomatoes ( paste)
2 tbsp ginger garlic paste
2 cardamom
2 Cinnamon stick
2 bay leaves
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp kastoori methi powder
1 tsp garam masala powder ( i used 1/2 tsp)
1 tsp hot (tikha) red chilli powder
Salt (as per taste)
1 tsp.Sugar ( if too spicy)


Method:

1. Cut paneer into cubes (250 grams). Sprinkle some salt and tumeric powder over it. Heat oil in a pan and shallow fry paneer cubes in medium flame till pinkish. Then dip the fried paneer in 1/2 cup warm milk or more if the paneer is more.


2. Heat oil in a pan. Add cumin seeds, cardamom, cinnamon stick and bay leaves and fry them. Add matter here if u want, i experimented by adding matter. and frying it till they soften up. Now add mixture of onion paste , tomato and ginger garlic paste and fry for a couple of minute. Add cashew nut paste and salt.Add turmeric powder, coriander powder, red chili powder. Add little water and fry the masala until oil gets separated from it.

3. Add mashed paneer and beaten curd  and stir fast so that it isnt curled up,  (Since I didnt had curd I skipped adding it)  Stir well and cook it for 8 to 10 minutes. Now add paneer pieces with milk and 1 cup more milk,  garam masala and some kastoori methi .Cover the pan and let it cook for another 6 -8minute in medium flame. I sprinkled some tomatoes puree in end and When the gravy becomes little thick , turn off the flame. If one wants , one can make it into gravy by adding water or else keep it dry. Add sugar if you find it too spicy.

One can decorate with cream and fresh coriander

Mattar Paneer Masala (Mom's Recipe)

Ingredients

Paneer-500 grams
Mattar-500 grams

Masala

Onions-1
Tomotoes-2
Dhaniya powder-2 tsp
Ginger -1 inch piece

Garlic - 1/2 full clove( 7-8)
Red chilly powder- 1 tsp

Tumeric powder-1/2 tsp( optional- not recommended)

Malai/yogurt- 1 small katori (optional)

Curry

Salt- 1 tsp
Cumin seeds-1tsp
Water
Fresh coriander
Oil-2 cooking spoon

Recipe

1. Boil paneer with a cup of water so its done. Strain it from water and keep water aside.

2. Take ingredients of masala in a blender and blend it nicely.

3. Take oil in a cooker and then add cumin seeds till it splutters and then add the masala ingredients with salt to it. Cook masala till it leaves oil. Do masala on high flame if u wanna do fast and pan open and keep adding water to it. One can use a closed pan with some outing to escape air too to do it and use low flame if u want to leave for some time. Add malai at this time and fry nicely.

4. Add peas to the done masala and fry it nicely by adding few drops of water. Add more water about 2 cup water or more depending on curry one wanted and paneer water and then give 2-3 whistles so peas gets done.

5. Add coriander leaves and let it boil and then add paneer in end and cook for 1-2 minutes and close lid for it to be done.

6. Mattar paneer is ready.

Home made paneer

Take milk and boil it and when its boiling sqeeze a lemon in it. Once it breaks , collect the milk in a muslim cloth and tie it and then press the cloth and shape with one hand and then use a marble or heavy object to press and make it thin. then place the cloth in a utencil and play a heavy object like the chakla on it and stay it overnight. In the morning take it out and cut according to desired pieces.